Cold Tenderloin and Salad

Monday 18 June

When you've had good beef cooked to your likeness (in our case, medium-rare), you don't want to cook it further or even warm it up, as it will just get tough and lose its flavor. We prefer to have it cold, just sliced a bit thinner to expose fresh surfaces. Which is what we did with day-before-yesterday's tenderloin. It was adorned with a few roast vedge that managed to survive, and a salad of mixed garden lettuces - they're just beginning to bolt, so salad days are numbered, but I'm picking the youngest, smallest ones for as long as I can. A sprinkle of red onion and a balsamic vinaigrette was all it needed.