Sabana Chimichurri Salad

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1/2 pound white mushrooms, cleaned and quartered

2 tablespoons olive oil

1 tablespoon chopped garlic

1/4 cup red wine vinegar

2 bunches watercress, washed and stems trimmed

1 carrot, julienned

1 red bell pepper, julienned

1 small jicama, peeled and julienned

2 (8-ounce) beef tenderloin filets

2 teaspoons vegetable oil

Chimichurri Dressing, recipe follows

1 tablespoon butter

2 eggs

Salt and freshly ground black pepper

Chimichurri Dressing:

1 teaspoon chopped garlic

1/4 teaspoon red chili flakes

1 tablespoon chopped parsley

3 ounces red wine vinegar

8 ounces olive oil Salt