Rare Beef Salad Recipe


Health IndexAverageCuisine
DishMain Ingredient
Interest Group


 Olive oil2 Tablespoon
 Beef slices1 1⁄2 Pound, trimmed (Best Quality Topside Beef, About 2 Inches Thick, 750 Grams)
 Button mushrooms4 Ounce, finley sliced (125 Gram)
 Red pepper1⁄2 , chopped
 Chopped fresh parsley2 Tablespoon
 Olive oil2 Fluid Ounce (60 Milliliter)
 Lemon juice2 Teaspoon
 Tarragon vinegar1 Tablespoon
 Soft brown sugar1 Teaspoon
 Crushed black peppercorns1 Teaspoon
 Garlic2 Clove (10 gm), crushed
 Double cream1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2292 Calories from Fat 1597

% Daily Value*

Total Fat 179 g275.2%

Saturated Fat 44 g219.8%

Trans Fat 0 g

Cholesterol 421.9 mg

Sodium 398.5 mg16.6%

Total Carbohydrates 22 g7.4%

Dietary Fiber 5 g20.1%

Sugars 10.2 g

Protein 146 g292.7%

Vitamin A 90.5% Vitamin C 219.6%

Calcium 11.9% Iron 102%

*Based on a 2000 Calorie diet


1. Preheat oven to 180°C (350°F/ Gas 4). Heat the oil in a large frying pan. When hot, add the beef and sear on all sides. Transfer to a roasting tin and roast for 10-15 minutes; the meat should be browned on the outside and rare in the centre. Set aside to cool.
2. Slice the beef downwards to give thin wafers of meat. Combine the beef slices, mushrooms, chopped pepper and parsley in a large bowl.
3. Mix the olive oil, lemon juice, vinegar, sugar, pepper, garlic and cream in a bowl. Whisk lightly, pour over the salad and toss well. Serve at once.