Roquefort Tenderloin Filet on Sorriso

Yield: 24 servings.

24 Ranchers Registry® Tenderloins, uncooked

as needed, Roquefort blue cheese, crumbled

Sorriso Mixed Grains Salad:

8 cups long-grain white rice, cooked

8 cups bulgur, cooked

8 cups couscous, cooked

8 cups wild rice, cooked

2½ tsp. salt

2 tsp. pepper

24 oz. green onions, chopped

20 oz. tomatoes, diced

1 lb. roasted red bell peppers, diced

1 lb. roasted yellow bell peppers, diced

10 oz. pine nuts, toasted

4 oz. capers

4 oz. parsley, chopped

1 cup caper juice or white wine vinegar

1 cup extra virgin olive oil

For each serving: Broil steak to desired degree of doneness and top with Roquefort blue cheese crumbles. Serve on a bed of Sorriso Mixed Grains Salad.

For Sorriso Mixed Grains Salad: Toss cooked white rice, bulgur, couscous and wild rice with salt and pepper. Add remaining ingredients to grain mixture. Toss until thoroughly mixed. Cover and refrigerate until ready to use. Yield: about 48 cups.