Grilled Tenderloin, Romaine Leaves with Creamy Garlic Dressing and Cherry Tomato Bruschetta

The best meals come from the simplest ingredients, particularly when they are fresh and of the best quality you can get.  A simple grilled filet mignon, a basic green salad with a creamy garlic dressing and charred tomato bruschetta.  Perfect!

I grilled this filet for 4 minutes per side over high heat for medium rare turning each side 45 degrees after 2 minutes to get the cross hatch marks. 

The salad was tossed with a dressing made from 1 clove of garlic smashed into a paste, 1 anchovy filet, 1 teaspoon of mayonnaise, 1 tablespoon of red wine vinegar, some freshly grated parmesan cheese and 2 tablespoons of olive oil.

I tossed a container of grape tomatoes in a sauce pan with sizzling garlic and olive oil until the tomatoes burst.  Then, I immediately removed them from the heat and seasoned  them with sea salt, a sprinkle of sugar, a handful of basil leaves and drizzle of balsamic vinegar.  Serve over grilled french bread.