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Rare Beef Salad With Tarragon Aioli and Balsamic Dressing

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“This magnificent rare beef salad is perfect for summer entertaining. Adapted from a recipe by Kate Lamont.”
11hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 425F (220C).
  2. 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.
  3. Rub the beef with olive oil, and season with salt and pepper. Tie it with kitchen string so that it retains its shape.
  4. Heat a heavy, preferably non-stick skillet, and seal the meat on all sides.
  5. 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.
  6. 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.
  7. 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.
  8. Slice beef and transfer it to a suitable-sized serving bowl, along with the juices.
  9. Add the salad ingredients - beans, bell peppers, tomatoes, parsley, salad greens, and bread - and mix together gently.
  10. Fold through the tarragon aioli.
  11. Serve drizzled with reduced balsamic.

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