Rare Beef Salad With Tarragon Aioli and Balsamic Dressing |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This magnificent rare beef salad is perfect for summer entertaining. Adapted from a recipe by Kate Lamont. Ingredients:
1 (1 1/2 lb) beef tenderloin |
olive oil to rub beef |
salt and pepper (to season) |
7 ounces stringless baby green beans |
4 roasted red bell capsicums |
6 medium vine-ripened tomatoes |
2 cups flatleaf fresh parsley leaves |
6 cups assorted salad greens |
5 slices robust bread (around 5 days old) |
olive oil, to drizzle over bread |
2 cups balsamic vinegar |
1 cup port wine |
1 tablespoon brown sugar |
1 cup tarragon aioli (see tarragon aioli) |
Directions:
1. Preheat oven to 425F (220C).
2. While the oven is heating, bring the beef to room temperature, and make the balsamic dressing: Place the balsamic vinegar, port and brown sugar in a medium-sized sized saucepan, and stir. Bring to the boil, then immediately reduce heat, and simmer until reduced to less than 1 cup of syrup. Cool.
3. Rub the beef with olive oil, and season with salt and pepper. Tie it with kitchen string so that it retains its shape.
4. Heat a heavy, preferably non-stick skillet, and seal the meat on all sides.
5. Place seared beef on a baking tray and roast in the oven for 15 minutes, or longer to your preference. Allow it to rest, in a warm place, for 30 minutes.
6. While the oven is still on and the meat is resting, place the bread on a baking tray, drizzle or brush with olive oil, and bake until golden. Cool.
7. Meanwhile prepare the salad: Blanch the beans in boiling salted water for 2 to 3 minutes, until barely cooked. They should remain crisp. Refresh in hot water immediately, then drain. Peel and slice the roasted red bell peppers into bite-sized pieces. Skin, seed and dice the tomatoes.
8. Slice beef and transfer it to a suitable-sized serving bowl, along with the juices.
9. Add the salad ingredients - beans, bell peppers, tomatoes, parsley, salad greens, and bread - and mix together gently.
10. Fold through the tarragon aioli.
11. Serve drizzled with reduced balsamic.
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