Rare Beef Salad With Tarragon Aioli And Balsamic Dressing Recipes

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

CHEF JOHN'S TARRAGON AIOLI

Steps:

• Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
• Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

CREAMY TARRAGON SALAD DRESSING

Steps:

• Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.

RARE BEEF SALAD WITH TARRAGON AIOLI AND BALSAMIC DRESSING

Steps:

• Preheat oven to 425F (220C).
• 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.
• Rub the beef with olive oil, and season with salt and pepper. Tie it with kitchen string so that it retains its shape.
• Heat a heavy, preferably non-stick skillet, and seal the meat on all sides.
• 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.
• 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.
• 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.
• Slice beef and transfer it to a suitable-sized serving bowl, along with the juices.
• Add the salad ingredients - beans, bell peppers, tomatoes, parsley, salad greens, and bread - and mix together gently.
• Fold through the tarragon aioli.
• Serve drizzled with reduced balsamic.

PUB SALAD BOARD WITH CREAMY CAPER TARRAGON DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Set aside.
• For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake until the edges are starting to brown and crisp, 10 to 12 minutes. Remove and let cool slightly; the prosciutto slices will continue to crisp as they cool.
• Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside.
• To build the board, transfer the dressing to a serving bowl and place on a large board or platter. Add the butter lettuce in a pile, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Sprinkle the eggs, cucumbers and tomatoes with a little salt and pepper. Serve.

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight fitting lid, combine the first nine ingredients; shake well.
• Serve over salad greens.

RARE BEEF & ANCHOVY SALAD WITH ROCKET & CAESAR DRESSING

Steps:

• Heat the barbecue or griddle pan to medium-high and oven to 200C/180C fan/ gas 6. Oil the beef, season generously, then griddle or barbecue, fat-side down, for 5 mins until well crusted and dark. Turn the meat and sear on all other sides, turning it every 2 mins or so until charred all over. If you're using a griddle, spoon out any excess fat if you need to. Transfer the pan to the oven or move the beef to a cooler part of the barbecue, then cook for 25 mins. Rest for 30 mins. In the meantime, make the dressing (see recipe below), then set it aside in the fridge.
• Thinly slice the beef and lay the slices over a large platter. Mix together the rocket, beansprouts and torn anchovies, mix with 100ml of the dressing, then throw the salad over the meat. Drizzle with more dressing, scatter over Parmesan shavings and serve with bread or new potatoes.

LAYERED BEEF SALAD WITH WARM DRESSING

Steps:

• Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
• Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
• Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
• Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

TARRAGON AIOLI

Steps:

• Preheat oven to 350F (180C).
• Cut a 10 inch square of alfoil, and place the unpeeled garlic and sprigs of thyme in the centre. Drizzle with olive oil, and season with salt and pepper, to taste.
• Wrap the alfoil into a snug parcel. Place in the oven and roast for about 40 minutes, or until the garlic is very soft. When testing the garlic for softness, take care as it will be extremely hot.
• Allow garlic to cool, then squeeze the pulp from the skins.
• Fold 2 tablespoons of roasted garlic, and the mustard and tarragon, into mayonnaise.
• Serve with Rare Beef Salad, or char-grilled beef.