1 1/2 heads Romaine lettuce
1/2 red pepper, julienned & roasted
1 c. grated Monterey Jack cheese
Tortilla chips for garnish
2 plum tomatoes
1/4 c. pinon nuts
1/4 c. olive oil
1 tbsp. chopped garlic
4 bunches fresh basil
1/4 c. lemon juice
3 anvhovy strips (more or less as desired)
1/2 c. grated Parmesan cheese
12 oz. beef fillet, must be all 1 piece
1 tbsp. chili powder
1 tbsp. granulated garlic
1/2 tbsp. ground cumin
1/2 tbsp. ground coriander
Pinch white pepper

Combine chili powder, granulated garlic, cumin, coriander and white pepper; coat the tenderloin with the spice mixture. Coating should be about 1/8 inch thick. Roast for 15-20 minutes until medium. Allow meat to cool.

Meanwhile, combine pinon nuts, garlic, basil, lemon juice, anchovies and Parmesan in a food processor. Continue to process while adding the olive oil in a slow drizzle. Use a feed tube if possible. If the resultant mixture is too thick, add a bit of warm water or lemon juice.

Cut the lettuce across the leaves as for a standard Caesar salad, and toss it with the dressing. Put on plates, top with shredded cheese and place 3 to 4 strips of meat per serving atop the salad. Garnish with tortilla chips, quartered tomatoes, the red pepper strips and a dollop of dressing on each meat strip.