Provencal Beef Salad from Ted’s Butchershop

For the meat:

• 20 oz. beef tenderloin, fat and silver skin removed, cut into filets for easier grilling
• 4 Tbs. extra-virgin olive oil
• Salt and black pepper

For the salad:

• 8 cured pitted kalamata olives, sliced
• 5 ribs celery hearts, cut thinly on the bias
• *1 medium zebra heirloom tomato, seeded and cut into 1/2-inch cubes
• *1 medium brandywine heirloom tomato, seeded and cut into 1/2-inch cubes
• 1/2 cup drained and sliced oil-cured Roman style artichokes (regular canned artichokes may be substituted)
• 1/2 cup seeded and sliced cucumber
• 1/4 cup sliced roasted red peppers

For the vinaigrette:

• 1/4 cup chopped fresh basil leaves
• 1 Tbs. finely diced shallot
• 1 clove garlic, finely diced
• 4 Tbs. sherry wine vinegar
• 3/4 cup extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• Salt and black pepper, to taste