Author Derek Maul lives, writes, and cooks in Wake Forest, NC
Okay, folks, here we go. This is essentially a PSA (Public Service Announcement). This recipe is too good and too simple not to share.
Typically I’m a “get the recipe from the cookbook” kind of a guy. But this time I take full credit. So without further ado, here goes:
First I put a bed of fresh uncooked baby spinach on each plate. Then I added some tomatoes and chopped celery. Meanwhile, I grilled a thick, succulent, amazing tenderloin steak (medium rare) as well as some gourmet mushrooms – salt before cooking (Baby Bella, Shiitake, and Oyster). Cut the hot steak into thin strips and place on the salad. Add the hot mushrooms too. Sprinkle almonds and feta cheese (freshly crumbled) over the salad. I recommend a Basil and Romano Northern Italian dressing.
I served this with fresh, steaming buttermilk biscuits.
Simple. Delicious. Satisfying. – DEREK
Categories: foodie, gourmet life, Our home
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