RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1400
| View Recipe |
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| Recipe Name: |
Cold Beef Salad with Shallot-Caper Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$6.19
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| # Sides Included: |
2 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
French Potato Salad |
| Comments: |
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Ingredients:
1 Tablespoon brandy
1 to taste salt and pepper
1 Tablespoon oil, olive
1 Bunch arugula
1 Medium onion, red halved, sliced 1/4-in thick
1 Tablespoon capers drained
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Directions:
Rub beef with brandy and place in a small roast pan. Sprinkle 1 shallot over meat. Season with salt and pepper and rub with olive oil. Set aside at room temperature for 30 minutes turning once or twice.
Blanch beans for 3 to 5 minutes and shock in ice water to stop cooking.
Preheat oven to 450 degrees.
Place pan with beef over high heat and sear for 5 minutes or until browned all over. Roast in oven for 15 to 20 minutes or until meat is about 125 degrees; meat should be rare.
Remove meat from oven, cover pan with foil and let stand 20 minutes. Refrigerate until 30 minutes before serving.
Transfer beans to a medium-sized bowl, cover with plastic wrap, and refrigerate until 30 minutes before serving.
Thirty minutes before serving, pull out beef and beans to come to room temperature.
Meanwhile, wash and dry arugula and remove large stems.
Whisk together vinegar, mustard, 1/4 teaspoon each salt, and pepper in a small, non-aluminum bowl. Whisking constantly, pour a slow steady stream of the extra virgin olive oil and whisk until well blended. Add capers, shallot, tarragon, and parsley and stir well. Mix beans with 2 tablespoons of the dressing.
Slice beef into 1/2-inch thick slices.
Arrange arugula around the edge of a platter. Mound French Potato Salad in the center of the platter. Lay beef, onion, and tomato slices decoratively around the potato salad, and fill in with bunches of green beans.
Drizzle a few spoonfuls of dressing over the beef, onion and tomato and garnish with tarragon sprigs, if desired. Serve with remaining dressing on the side. |
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French Potato Salad
(Add to shopping list) :
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Directions:
Wash potatoes and place in a large saucepan with salted water to cover. Bring to a boil and cook 20 to 25 minutes, or until potatoes are tender.
Turn potatoes into a colander to drain and cool.
When potatoes are cool enough to handle but still quite warm, peel and slice. Place in a large non-aluminum bowl and sprinkle with white wine.
Add shallot to potatoes.
Whisk together the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste in a small bowl. Whisking constantly, add oil in a slow steady stream and whisk until well combined.
Pour dressing over potatoes and toss gently to coat. Cover bowl and refrigerate until 30 minutes before serving.
Thirty minutes before serving, set out salad to come to room temperature.
Add parsley to salad and toss gently; serve. |
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| Nutrition per Serving: |
| Calories: |
477 |
Total Carbs: |
8.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
101.3 |
Fat: |
33.6 |
Protein: |
34.22 |
| Fiber: |
1.80 |
Sodium: |
150.33 |
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