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22 September 2014,17:09 by
Ponmathi Srilekha.S

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ROAST BEEF SALAD

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 220 °C/425° F/Gas Mark 7.
  • Rub the beef with pepper to taste and Worcestershire sauce. Heat the oil in a small roasting tin over a high heat, add the beef and sear on all sides.
  • Transfer the dish to the preheated oven and roast for 30 minutes. Remove and leave to cool.
  • Bring a saucepan of water to the boil, add the beans and cook for 5 minutes, or until just tender. Remove with a slotted spoon keeping the cooking water and refresh the beans under cold running water. Drain and put info a large bowl.
  • Return the bean cooking water to the boil, add the pasta and cook for 10 minutes or until tender. Drain, return to the saucepan and toss with the remaining oil.
  • Add the pasta to the Deans with the onions radicchio leaves, olives and hazelnuts mix gently and transfer to a serving bowl or dish. Arrange some thinly sliced beef on top.
  • To make the dressing put all the ingredients into a small screw top jar and shake until well blended. Pour over the salad and serve immediately with extra sliced beef Season with extra pepper, if liked.

INGREDIENTS

  • 1 kg beef fillet, trimmed of any visible fat
  • 3 teaspoon Worcestershire sauce
  • 5 tablespoon sesame oil
  • 500 grams French beans
  • 200 grams dried orecchiette
  • 4 red onions, finely sliced
  • 2 large head radicchio leaves separated
  • 100 grams green olives, stoned
  • 100 grams shelled hazelnuts, whole
  • Pepper

Dressing

  • 2 teaspoon Dijon mustard
  • 4 tablespoon white wine vinegar
  • 6 tablespoon sesame oil

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