Perfect Tenderloin Salad

• The Meat:
• Two 2" thick pieces of top-grade tenderloin
• 1/4 c. Hellman's Dijon Mustard
• 1/4 tsp. mixed peppercorns (green, black, red, and white), ground
• 2 leaves fresh sage
• 1/8 c. olive oil
• The Salad:
• 1 large head red leaf lettuce
• 1/2 peeled and cubed cucumber
• 1/3 c. diced red onion
• 2 stalks diced celery
• 1/4 c. toasted walnuts, chopped
• 1 large tomato, diced
• 1/3 c. top-grade bleu cheese, crumbled
• 1 ripe Haas avacado, sliced into bite sized pieces
• Dijon-Vinagiette Dressing:
• 3/8 c. vinegar (try evenly mixing balsamic and white vinegars for a smoother taste)
• 1/4 c. water
• 2/3 c. extra virgin olive oil
• 1 heaping tblsp. Hellman's Dijon mustard
• 1 tblsp. worstershire sauce
• 1 large clove garlic, minced
• Mix well.

1. Slice the tenderloin in half, to open each piece as you would a book (but don't cut fully in half). Coat the insides with Hellman's Dijon mustard. Sprinkle with ground mixed peppers, and place one fresh sage leaf in the "spine". Close the pieces of meat back together and lightly coat with olive oil.
2. Grill for 18-20 minutes (flip once at about the 10 minute mark) for medium.
3. Meanwhile, prepare salad by adding all ingredients. Toss with enough dressing to lightly coat the incredients. Serve the salad (and dressing) at room temperature. (The leftover dressing will store in the refrigerator for several weeks, but it's always a good idea to bring it to room temperature before serving).
4. When meat is done to your liking, cut it into bite-sized pieces and toss them in to the salad. Serve with fresh crusty French or Italian bread and a nice Cabernet or even a dry white wine.

tenderloin, mustard, mixed peppercorns, sage, olive oil, head red leaf, cucumber, red onion, celery, walnuts, tomato, bleu cheese, avacado, vinegar, water, extra virgin olive oil, tblsp, worstershire sauce, clove garlic, mix well

Taken from www.epicurious.com/recipes/member/views/perfect-tenderloin-salad-1204225 (may not work)