Summer Beef Salad With Oriental Dressing
Nutrition
Calories: 332.55 kcalCarbohydrates: 21.21 gProtein: 0.92 gFat: 9.07 gSaturated Fat: 1.27 gSodium: 65.47 mgFiber: 0.51 gVitamin A: 5.136 IUCalcium: 22.15 mgIron: 0.85 mg
Ingredients
- 2 tbsp olive oil
- 2 tbsp canola oil
- 5 lbs fillet of beef
- 5 whole red bell peppers
- 1 bunch Fresh scallions tops and bulb
- 8 ozs snow peas or sugar snap peas
- 6 ozs (6) large shallots, minced
- 2 cups Madeira juice and pulp of 6 oranges
- 1 tbsp brown sugar
- 2 tbsp peanut oil
- 2 tbsp vegetable oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 teaspoon Grated fresh ginger
- 2 bunches watercress optional
Instructions
- Preheat the oven to 450°F. Combine the oils in a large heavy skillet and heat to a very high temperature; the oils should be almost smoking. Add the fillet and brown well on all sides. Remove the fillet from the skillet and place on a baking sheet. Roast the meat in the oven for 12 to 20 minutes. Test frequently and do not let the meat overcook; it should be quite rare when done. Remove from the oven and let cool.
- Seed the peppers and slice think or cut into wedges, as desired. Cover and refrigerate until ready to use.
- TO MAKE THE DRESSING, combine the shallots and Madeira in a saucepan and reduce to 1 cup. Stir in the orange juice and pulp and brown sugar and reduce to 1 cup. Combine the oils in a stainless steel bowl and whisk in the warm reduction. When well combined, whisk in the remaining dressing ingredients.
- One hour before serving, cut the fillet into 1/2-inch slices and toss in a large bowl with the peppers, scallions, snow peas, and dressing. Serve on a bed of watercress, if desired.