- 1 large approximately 6-ounce [170-g] 'portobello' mushroom
- 1 yellow summer squash, halved lengthwise
- 8 tomato wedges
- 1 [4-ounce / 113-g] beef tenderloin
- 5 lettuce leaves, finely chopped
- 6 [1/2-inch / 1.3-cm thick each] slices smoked Gouda cheese
- 1 cup [250 mL] Champagne or sparkling wine
- 5 fresh basil leaves
- 1/4 cup [60 g] butter
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- Preheat barbecue to medium intensity.
- Grill together mushroom, yellow summer squash halves and tomato wedges over direct heat onto hot barbecue rack until well marked with barbecue rack on both sides.
- Reserve.
- Grill beef beef tenderloin, turning meat only once at half-time, until done to taste.
- Remove from barbecue and slice beef.
- Transfer reserved mushroom over the bottom of a salad bowl; evenly top mushroom with chopped lettuce.
- Arrange squash halves and tomato wedges all around the mushroom.
- Arrange beef slices on top of chopped lettuce.
- Grill smoked Gouda cheese slices onto barbecue rack for 30 seconds; garnish beef slices with Gouda cheese slices.
- Into a small casserole, bring together Champagne or sparkling wine and basil leaves to a boil
- Lower heat and leave to simmer.
- Slowly stir in butter, stirring until well blended.
- Strain then pour sauce all over the salad, and serve.
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