I absolutely love the Gristmill Restaurant in Gruene, TX. The setting high above the Guadalupe River is beautiful, and the food is outstanding. This is the perfect dish for those hot summer days when you want a little protein but not a giant hamburger.
Marinade
Melt margarine over low flame and add worchestershire sauce, soy sauce, lime juice, dilantro, salt and pepper. Add garlic. cook over low for about 10 minutes. Let cool then add beef and marinate.
Vinaigrette
Combine mayo, mustard, pepper, sugar and salt in bowl and mix well with wire whisk till smooth. Very slowly add salad oil while whisking vigorously. In a food processor blend the garlic, green onions and red wine vinegar until the onions are in tiny pieces. Add slowly to dressing while whisking.
Marinate beef for at least an hour before cooking. Cook on medium heat till about medium rare. Place lettuce in bowl and add drained beef and vinaigrette salad dressing. You may not need all of the salad dressing. Serve with avocado slices and tomato.
Serves 2
Ingredients
Marinade
- 1 lb cubed beef tenderloin
- 1/2 lb margarine
- 1/4 c Worchestershire sauce
- 1/4 c soy sauce
- 1/2 c fresh lime juice
- 1/2 T chopped garlic
- 1/4 c chopped cilantro
- salt and pepper
Vinaigrette
- 1/3 qt mayonaise
- 1 T dijon mustard
- 1/2 t sugar
- 1 t salt
- 1/4 qt salad oil
- 1/2 c red wine vinegar
- 1/2 c buttermilk
- 1/4 c chopped green onions
- 1 t chopped garlic
- 1 t chopped or dry basil