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Rare Beef Salad

Chef.at.Home's picture
Ingredients
  Olive oil 2 Tablespoon
  Beef slices 1 1⁄2 Pound, trimmed (Best Quality Topside Beef, About 2 Inches Thick, 750 Grams)
  Button mushrooms 4 Ounce, finley sliced (125 Gram)
  Red pepper 1⁄2 , chopped
  Chopped fresh parsley 2 Tablespoon
  Olive oil 2 Fluid Ounce (60 Milliliter)
  Lemon juice 2 Teaspoon
  Tarragon vinegar 1 Tablespoon
  Soft brown sugar 1 Teaspoon
  Crushed black peppercorns 1 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Double cream 1 Tablespoon
Directions

1. Preheat oven to 180°C (350°F/ Gas 4). Heat the oil in a large frying pan. When hot, add the beef and sear on all sides. Transfer to a roasting tin and roast for 10-15 minutes; the meat should be browned on the outside and rare in the centre. Set aside to cool.
2. Slice the beef downwards to give thin wafers of meat. Combine the beef slices, mushrooms, chopped pepper and parsley in a large bowl.
3. Mix the olive oil, lemon juice, vinegar, sugar, pepper, garlic and cream in a bowl. Whisk lightly, pour over the salad and toss well. Serve at once.

Recipe Summary

Cuisine: 
Thai
Course: 
Main Dish
Method: 
Fried
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Everyday

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