1/2 cup olive oil
3 cloves garlic, coarsely chopped
4 sprigs rosemary
8 ounces, beef tenderloin
Salt and freshly ground black pepper
2 lemons, halved, seeds removed and grilled cut side down until golden brown
1 tablespoon coarsely chopped shallot
1 tablespoon coarsely chopped fresh rosemary
3 cloves roasted garlic
1/2 cup olive oil
Salt and freshly ground pepper
8 cups chopped romaine lettuce
Grilled Beef Tenderloin, diced
8 slices prosciutto, julienned
12 scallions, grilled and chopped
2 yellow tomatoes, diced
2 red tomatoes, diced
1 1/2 cups crumbled Gorgonzola
4 hard cooked eggs, peeled and diced
2 Haas avocado, peeled, pitted and diced
Sliced chives