Beefy Salad

Balsamic Beef Salad

Balsamic Beef Salad (from The Illustrated Kitchen Bible)

For the dressing

1/2 cup extra virgin olive oil

2 tbsp balsamic vinegar

1 garlic clove, pressed

2 tbsp chopped basil

2 tsp chopped oregano or marjoram

1 1/2 tsp brown sugar

1 tsp whole grain mustard (I just used Dijon)

salt and freshly ground black pepper

For the salad

2 small red bell peppers

4 tbsp olive oil

2 small red onions, cut into wedges

6 oz cherry tomatoes

1 tbsp balsamic vinegar

1 lb 5 oz beef tenderloin, trimmed and tied (I just sauteed mine with garlic and pepper to save time.  If you do it this way you can ignore the roasting directions below.)

6 oz arugula or mesclun (a mix of greens)

1.  To prepare the dressing, process the ingredients in a blender.  Season with salt and pepper.  

2.  Preheat the broiler.  Broil the peppers, turning from time to time, until blackened on all sides.  Let cool until handleable.  Remove the blackened skin, seeds, and ribs.  Cup the peppers into thick strips.

3.  Preheat the oven to 375 degrees.  Place the onions on a rimmed baking sheet, toss with 1 tbsp of the oil, and season with salt and pepper.  Roast for 20 minutes.  Add the cherry tomatoes, drizzle with 1 tbsp more oil, and the vinegar.  Roast for 10 minutes more, until the onions are tender.  Let cool.

4.  Increase the oven temperature to 425 degrees.  Heat remaining 4 tbsp oil in a large frying pan over high heat.  Add the beef and cook, turning occasionally, about 10 minutes, until browned on all sides.  Transfer to a roasting pan.  Roast about 20 minutes until a meat thermometer reads 130 degrees for medium-rare meat.  Transfer to a carving board.  Let cool, and thinly slice the beef. 

5.  Toss the arugula or mesclun with 1/4 cup of dressing.  Add the beef, red pepper, onions, and cherry tomatoes.