- 2 cups Romaine lettuce, chopped
- 2 6oz. beef tenderloin filet
- 1/4 cup House seasoning
- butter or olive oil
- Caesar dressing
- shaved or shredded parmesan cheese
- bottle of chardonnay
- mozzarella cheese, shredded
- grape tomatoes
Coat beef with house seasoning (encrust). Heat butter or olive oil until piping hot, but not smoking. Seal filet on all sides. De glaze with white wine. Add more white wine to filet pan (about 1/8 inch of wine) cover with lid of another pan. Lower heat to medium and continue to cook until desired doneness.
Remove, allow to cool slightly. Slice against grain very thinly. Toss beef, Romaine, Caesar dressing, cheeses, and tomatoes. Lay one end of large tortilla wrap and roll burrito style being careful not to tear wrap.
Place visible edge down on heated pan (flat pan on medium-low heat). Once sealed slice horizontally.