Yield: 8 Servings

Ingredients:

• 1 Tablespoon vegetable oil
• 2 pounds center cut beef tenderloin, trimmed of all fat and silver skin
• 2 cups barbeque sauce
• 3 cups diced tomatoes
• 3 cups cucumber, peeled, seeded, and cut into large dice
• 2 cups cooked new potatoes, cut into quarters
• 1 cup red onion, diced
• 1/2 cup green onions, cleaned and thinly sliced
• 2 cloves garlic, minced
• 1-2 jalapeños, chopped
• 1 cup olive oil
• 1/3 cup red wine vinegar
• Lemon juice to taste
• Kosher salt and fresh cracked pepper to taste
• Pita bread, warm flour tortillas, or crusty hard bread

Method:
Preheat oven to 350ºF. Heat a medium sauté pan over medium heat and add oil. Season beef tenderloin with salt and pepper and add to sauté pan. Sear all sides of tenderloin until golden brown, about 5 minutes. Place pan in oven and roast for 5 minutes. Using a brush, baste barbeque sauce heavily on tenderloin and repeat this process every 5 minutes until cooked to desired temperature, about 20 minutes for medium rare. Remove pan from oven and place tenderloin on a plate to cool.

In a large mixing bowl, combine tomatoes, cucumber, cooked potatoes, onion, scallion, garlic, and jalapenos. In a small bowl or cup, whisk olive oil, vinegar and lemon juice to blend. Season to taste with salt and pepper. Dress the salad with the vinaigrette, tossing to coat.

When tenderloin is cool enough to handle, place on cutting board. Using a sharp knife, thinly slice the whole tenderloin. Add the slices to the salad bowl and toss to combine. Serve with pita bread, warm flour tortillas, or crusty hard bread.

Wine Pairing:
Go for a big Zinfandel such as the Ridge Lytton Springs Zinfandel 2002