Molly's Tenderloin Salad

Molly's Tenderloin Salad

2 lb. prime sliced tenderloin
6 scallions, white only, chopped
8 fresh mushrooms, sliced
2 cloves garlic, minced
2 fresh tomatoes, quartered
2 heads Romaine lettuce
3 oz. grated Parmesan cheese
2 cups seasoned croutons
1/4 lb. clarified butter
6 oz. Burgundy wine
salt
white pepper
flour

Mix flour, salt, and pepper. Dust sliced tenderloin in seasoned flour. In
a 9" sauté pan quickly sauté meat in butter, browning both sides. Add
scallions, garlic, and mushrooms, mixing constantly with meat. Be sure not
to overcook the meat and to keep vegetables crisp. Add tomatoes and
Romaine lettuce, cook till warm, luttice wilted. Sprinkle on Parmesan,
pour on Burgendy and add croutons. Serve piping hot on dinner plates.

Serves 4-6.