Warm Beef Salad with Two Mustard Dressings
Over a year ago
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Ingredients
- 200g mixed salad leaves
- 1 tbsp Dijon mustard
- 100ml walnut oil

- 150m veal or chicken stock
- 1 tbsp sherry vinegar
- 1kg beef fillet or rump
- 100m single cream
- 1 tbsp grain mustard
- 1 bunch chives, snipped
- 1 shallot, finely chopped
- Salt and freshly ground black pepper
Accompaniment
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Description
Authentic French warm beef salad from the Blason de Bourgogne Bites recipe portfolio. Perfect with a fresh bright crimson wine like Blason de Bourgogne Hautes Côtes De Beaune.
Method
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1
1. Preheat the oven to 210°C.
2. Wash the salad leaves and pat them dry (or spin in a salad spinner). Place in a salad bowl and put aside in a cool place.
3. Make the vinaigrette. Mix together the Dijon mustard, the walnut oil, 50ml of the stock and the sherry vinegar. Season, then whisk thoroughly.
4. Roast the seasoned beef in the oven for 20 mins, then allow to rest for a further 5 mins (wrap it in aluminum foil to keep it warm while resting). Slice thinly using a carving knife.
5. Make the sauce. Place the remaining 100ml of stock in a saucepan with the cream, bring to the boil, add the grain mustard and whisk thoroughly.
6. Dress the salad leaves with the chopped chives and shallot, as well as 2-3tbsp of vinaigrette.
7. Lay the beef out in overlapping slices on a platter, scatter the salad leaves on top, then drizzle with the creamy mustard sauce
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