2 pounds beef tenderloin fillet tips, cut into 1 1/2-inch cubes |
1/4 cup red wine vinegar |
1/4 cup red wine |
1/2 cup olive oil |
2 tablespoons worcestershire sauce |
1 tablespoon minced garlic |
1 tablespoon minced shallots |
1 tablespoon essence, plus more for sprinkling, recipe follows |
1 tablespoon soy sauce |
2 teaspoons dijon mustard |
1 teaspoon freshly ground black pepper |
12 (1/4-inch-thick) slices french or italian bread |
1/4 cup olive oil |
6 (8-inch) bamboo skewers, soaked in warm water for 30 minutes |
4 large heads romaine lettuce, torn into pieces |
1 recipe creamy parmesan dressing, recipe follows |
4 ounces shaved parmigiano-reggiano |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
2 large eggs, at room temperature |
4 anchovy fillets, drained |
1 teaspoon minced garlic |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup freshly grated parmigiano-reggiano |
2 tablespoons fresh lemon juice |
2 teaspoons dijon mustard |
1/2 cup extra-virgin olive oil |
2 teaspoons worcestershire sauce |
4 drops hot pepper sauce (recommended: emeril's kick it up red pepper sauce) |