Beef Tenderloin Milanese With Spinach And Cucumber Salads

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Ingredients

2 pounds beef tenderloin, trimmed

Kosher salt and freshly ground black pepper

5 eggs

2 cups all-purpose flour

2 cups bread crumbs

2 tablespoons Italian seasoning

2 tablespoons butter

3 tablespoons olive oil

1 cup cucumber, sliced thin

1 red onion, sliced thin

Kosher salt

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

5 cups spinach

1 cup grape tomatoes, halved

Freshly ground black pepper

1/4 cup olive oil

Red Hawk Potato Gratin, for serving, see recipe

Sunday Bread, for serving, see recipe

2 tablespoons unsalted butter, softened

1 tablespoon olive oil

1 cup sliced onions

5 cloves garlic, sliced

1 cup cream

24-ounces Red Hawk triple creme cheese

2 pounds Yukon Gold potatoes, sliced 1/8-inch thick, unpeeled

2 cups grated Parmesan cheese (set aside 1/2 cup of cheese for topping the gratin)

3 cups warm water

1 (7-gram or .25-ounce) packet active dry yeast

5 cups all-purpose flour

1 1/2 tablespoons salt

2 tablespoons honey

All-purpose flour, for dusting

1 egg

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