Fillet of Beef Salad withRoast Tomatoes, Onions,and Sour Cream Dressing
This is an absolute winner if you’re entertaining. True, there are many elements, but most can be done beforehand. I recommend searing the beef an hour or so ahead of time. If you can get fluffy new season potatoes, all the better!
SERVES
6
PEOPLE
Ingredients
For the beef
800g fillet of beef, trimmed and sinew removed
1 tbsp olive oil
25g butter
Freshly ground sea salt and black pepper
For the potatoes
600g baby potatoes
Freshly ground sea salt and black pepper
2 tbsp olive oil
1 tbsp finely chopped tarragon
Finely grated rind of one lemon
For the salad
200g mixed lettuce leaves
2 tbsp olive oil
1 tsp balsamic
For the slow-roasted tomatoes
6 plum tomatoes
2 tsp brown sugar
2 tbsp balsamic vinegar
2 tbsp olive oil
Freshly ground sea salt and black pepper
For the roasted red onions
4 small red onions, peeled and quartered
2 tsp brown sugar
2 tbsp olive oil
Freshly ground sea salt and black pepper
For the dressing
200g tub of sour cream
1 dsp wholegrain mustard
1 heaped tsp Dijon mustard
2 tbsp finely chopped tarragon
2 tsp sherry vinegar
1 tsp maple syrup
1 tbsp olive oil
5 tbsp water
Freshly ground sea salt and black pepper
Method
Preheat the oven to 180°C. Slow roast the tomatoes. Cut the tomatoes lengthways and lay them cut side up in a single layer in an ovenproof dish. In a small bowl, mix together the brown sugar, balsamic vinegar, and olive oil. Spoon the mixture over the cut surface of the tomatoes and season with salt and pepper. Roast for about 30 minutes, until slightly shrunk and caramelised. Remove and set aside.
Roast the red onions. Toss the red onions with the brown sugar and olive oil. Spread them on a baking sheet lined with parchment paper, and season with salt and pepper. Roast for 15 minutes, shaking the tray halfway through. Leave them in for another 10 minutes until the onions begin to caramelise but not burn.
To cook the beef preheat the oven to 200°C. Heat a heavy-based ovenproof frying pan over high heat. Add the olive oil, followed by the butter. Once the butter begins to froth, add the beef and sear it, colouring all sides. Baste the beef with the butter oil, season with salt and ground black pepper. Transfer the pan to the oven and roast for 15 minutes. Remove the beef and cover loosely with foil, allowing it to rest for 20 minutes.
Slice the potatoes in half and cook them in salted water for about 15 minutes, until tender. Drain and transfer them to a bowl. Season with salt, pepper, and a drizzle of olive oil. Stir in the finely chopped tarragon.
In a small bowl, combine the sour cream, wholegrain mustard, Dijon mustard, tarragon, sherry vinegar, maple syrup and olive oil. Loosen out with a few tablespoons of water. Season with salt and pepper to taste.
Dress the lettuce with olive oil and balsamic vinegar.
To assemble the salad place the warm potatoes in a bowl, season with salt and pepper, and drizzle with olive oil and lemon rind. Slice the beef thinly.
Layer the salad as follows: Place half of the potatoes on a serving platter, followed by half of the beef slices, and spoon half of the dressing over the beef. Add half of the roasted tomatoes and onions, then top with half of the lettuce. Repeat the layers.
This is an absolute winner if you’re entertaining. True, there are many elements, but most can be done beforehand. I recommend searing the beef an hour or so ahead of time. If you can get fluffy new season potatoes, all the better!
