INGREDIENTS
1 lb
Beef tenderloin
1
Avocado, pitted
2
Bay leaves
2
Garlic cloves
1 cup
Grape tomatoes
6 oz
Mesclun greens
1/2
Red onion
2
Rosemary, fresh sprigs
2
Shallots
2 tbsp
Shallots
2
Thyme, fresh sprigs
1 tsp
Mustard, whole-grain
1
Kosher salt
1
Maldon sea salt or coarse sea salt
1
Pepper, Freshly ground
1 tsp
Peppercorns
9 tbsp
Olive oil
2 tbsp
Red wine vinegar
1 cup
Red wine