Grilled Alberta Beef Tenderloin and Vegetable Salad

• 4 (4 ounce) beef tenderloin steaks
• 1 cup roasted red pepper and garlic dressing, & marinade
• 4 ounces parmesan cheese (freshly grated or shaved)
• 6 cups chopped romaine lettuce hearts
• 1 cup red bell pepper, cut into julienne strips
• 1 cup fresh corn kernels (or frozen)
• 1 cup finely shredded red cabbage
• 34 cup carrot, cut into julienne strips
• 12 cup peppercorn, sauce
• 12 teaspoon smoked paprika
• sea salt
• fresh cracked black pepper
• 4 green onions, sliced
• 2 cups red corn tortilla chips

1. Place beef in a shallow glass dish and coat both sides with 1/2 cup Renee's Gourmet Roasted Red Pepper Vinaigrette.
2. Marinate in refrigerator for 1 to 2 hours.
3. Remove beef and discard marinade.
4. Grill or barbecue beef over high heat until just medium-rare.
5. Let cool slightly and thinly slice into strips.
6. To make Parmesan wafers: On a cookie sheet lined with greased foil, divide cheese into 4 equal circles (about 2 inches in size).
7. Bake in a preheated oven at 350 F for 2 to 3 minutes or until melted and flat.
8. Cool before carefully removing from foil.
9. In a large bowl, combine romaine, red pepper, corn, red cabbage and carrots; toss with steakhouse peppercorn sauce.
10. Season with smoked paprika, salt and pepper to taste.
11. Divide salad mixture among four plates and top with sliced beef.
12. Sprinkle with green onions and a little smoked paprika.
13. Drizzle remaining roasted red pepper vinaigrette around salads.
14. Garnish with a small handful of tortilla chips and top with Parmesan wafers.
15. Quick Tip: Parmesan wafers can be made in advance and kept in an airtight container.

beef tenderloin, pepper, parmesan cheese, romaine lettuce hearts, red bell pepper, fresh corn kernels, red cabbage, carrot, peppercorn, paprika, salt, black pepper, green onions, red corn tortilla chips

Taken from www.food.com/recipe/grilled-alberta-beef-tenderloin-and-vegetable-salad-310586 (may not work)