From: Chef Seth Bixby-Daugherty, Minneapolis, MN. Yield: 12 servings. 3 Roma tomatoes, sliced ½" thick 3 Yukon Gold potatoes, sliced ½" thick ½ cup olive oil 3 shallots, minced 5 cloves garlic, minced to taste, salt and pepper 1 lb., 8 oz. beef tenderloin steaks to taste, salt and pepper 60-72 basil leaves 12 large hard-cooked eggs, sliced 24 oz. house or favorite salad dressing Marinate tomatoes and potatoes in mixture of olive oil, shallots, garlic and salt and pepper, to ...
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