1 1/2 lb. beef tenderloin or sirloin, cut into 1-inch chunks
1 tbsp. Rustic Rub
1 tbsp. vegetable oil
1 large yellow onion, cut in half and thinly sliced
3 tbsp. chopped parsley
3 tbsp. chopped green onions

Dressing:

Combine the beef, rub and vegetable oil in a bowl; toss to coat. Brown the beef evenly in a large skillet over medium-high heat for 4 to 6 minutes. Do not crowd the beef in the skillet. Transfer the beef to a large bowl and add the onion, parsley and green onions. Set aside to cool.

To make the dressing, combine the egg, horseradish, garlic, lemon juice, Worcestershire and Tabasco in a food processor. Process until smooth. With the motor running, pour the olive oil through the feed tube in a steady stream. The mixture will thicken. Add the salt and pepper; pulse once or twice to blend.

Add the dressing to the beef mixture and toss to coat thoroughly. Cover and refrigerate for at least 1 hour before serving. Serve chilled.

Yield: 6 servings.

Rustic Rub:

8 tbsp. paprika
3 tbsp. cayenne
5 tbsp. freshly ground black pepper
6 tbsp. garlic powder
3 tbsp. onion powder
6 tbsp. salt
2 1/2 tbsp. dried oregano
2 1/2 tbsp. dried thyme

Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.

Yield: 2 cups.