Roast beef salad
6 servings
60 minutes
Roast beef salad is a refined dish of European cuisine that combines the tenderness of beef tenderloin with the savory notes of anchovies and capers. Its origin is closely linked to French and Italian gastronomic traditions, where roast beef is valued for its juiciness and rich flavor. The rich aroma of spicy arugula and the freshness of cherry tomatoes add balance to the dish, while a tangy sauce made from egg yolks and wine vinegar reveals its deep gastronomic character. This salad is perfect for a dinner with friends or as an elegant addition to a festive table. The light acidity of capers and the tenderness of Parmesan create a unique flavor ensemble that leaves a pleasant aftertaste and makes it a desirable choice for gourmets.
1
Finely chop the anchovies and capers. Cut the cherry tomatoes in half.
- Anchovies: 50 g
- Capers: 50 g
- Cherry tomatoes: 250 g
2
Melt the butter in a saucepan.
- Butter: 20 g
3
Separate the whites from the yolks. Whisk the yolks, gradually adding melted butter, then add vinegar. Add finely chopped anchovies and capers. Season with salt and pepper to taste, mix well. This is a salad dressing.
- Egg yolk: 3 pieces
- Clarified butter (ghee): 100 g
- White wine vinegar: 10 ml
- Anchovies: 50 g
- Capers: 50 g
- Salt: to taste
- Freshly ground black pepper: 10 g
4
Clean the fillet, coat it in freshly ground pepper and salt. Sear on all sides until golden brown in a mixture of olive and butter. Place in an oven preheated to 180 degrees for twenty minutes.
- Beef tenderloin: 1 kg
- Freshly ground black pepper: 10 g
- Salt: to taste
- Olive oil: 20 ml
- Butter: 20 g
5
Slice the roast beef into thin slices and place it on a plate, drizzle with sauce, garnish with halved cherry tomatoes, and sprinkle with cheese.
- Beef tenderloin: 1 kg
- Cherry tomatoes: 250 g
- Parmesan (Parmigiano Reggiano): 100 g