Tuesday, February 7, 2012
Red wine marinated roast beef salad
This is so simple to prepare, all it takes is a bit of patience or forethought, and a mandoline (or a sharp knife and steady hand). The earthy taste of the carrots pair nicely with the thin slices of medium rare beef, then little explosions of saltiness from the capers, finishing with fresh anise from fennel cleansing the palette ready for the next bite.
Marinate the beef in red wine and garlic for about 8 hours, or overnight, heck longer the better, but you probably wouldn't want to leave it much longer than 24 hours.
Preheat the oven to 200°C, and get a heavy based pan on the heat, preferably one which is oven proof. Pat the beef dry and season well with salt and pepper. Brown the beef on all sides in the pan with a little butter and oil, you want a good brown crust as it adds bundles of flavor to the beef. Once browned place it in the hot oven and cook until medium rare (internal temperature of 55°C).
Let the meat rest for as long as you can, preferably until it's room temperature.
While the beef is resting, slice some carrot on the thinnest setting of a mandoline, put aside some of the carrot slices to use raw, and in a bowl mix the remaining slices with a bit of vinegar, salt and sugar to make a quick pickle. Chop some parsley, and slice some fennel on the mandoline, again thinner the better. When the beef has finished resting, slice it thinly and lay it out on a plate. Garnish with the carrots, pickled carrots, fennel, capers, parsley, and drizzle over a simple vinaigrette (oil, white wine vinegar, dijon mustard, salt and pepper), finally sprinkle over some flaky or kosher salt.