RECIPE: Beef Tenderloin with Tomato Panzanella

Clean the tenderloin psmo by trimming away silver skin, excess fat and sinew- all of this can be discarded.
Using a sharp knife, cut away the chain that runs down one side of the tenderloin, and the two pieces of tenderloin on either side of the widest end of the psmo- using butchers twine, tie the two ‘roast’ pieces of tenderloin together.
Season the center-cut tenderloin and ‘roast’ with salt and pepper.
Roast both pieces in a 225° F oven for 2-3 hours, or until the steak reads 125° F when checked with a thermometer.
Remove meat from the oven and turn on the broiler.
Brush the tenderloin with melted butter.
Broil for 2 minutes, rolling the steak every 30 seconds or so.
Allow to rest before carving.
For the red wine marinated tomatoes, sauté garlic/shallot in canola until golden, about 1 minute- transfer garlic mixture to blender.
Add red wine vinegar, 1 tablespoon water, sugar, hot sauce, salt, pepper; whisk well, adding oil in a small stream to ‘emulsify.’ Toss halved cherry tomatoes with marinade- set aside.
Dice the ciabatta into 1-inch cubes and toss lightly with oil, salt and pepper.
Toast in a 350° F oven for 12-15 minutes, stirring once, until cubes are toasted.
Cool completely.
Assemble panzanella by tossing the marinated tomatoes with the lettuce and toasted ciabatta.
Top with crumbled gorgonzola, snipped chives and freshly cracked black pepper.
Carve 4 oz. of tenderloin to top the salad.