Beef Salad

  • Preheat oven to 450°
  • 3-4 lb. filet of beef, trimmed
  • 12 red potatoes
  • 2 lbs string beans
  • 1 red onion, chopped
  • 1 red pepper, diced
  • 2/3 cup salad dressing (recipe below)
  • Olive oil
  • Salt and pepper
  1. Cube and cook potatoes until tender. 
  2. Cook string beans until tender but still crisp. Immediately submerge in cold water. Drain and pat dry.
  3. In large bowl, put beans, pepper, onion and potatoes.
  4. Rub filet with olive oil, salt and pepper. In preheated 450° oven, cook filet for 30 minutes. Remove from oven and let rest until it comes to room temperature, about an hour.
  5. Slice cooled beef into thick julienne strips.
  6. Add sliced steak to potato and bean mixture.
  7. Add dressing (below) and toss to coat lightly.

Beef Salad Dressing
makes about 1 1/2 cups

  • 6 anchovies
  • 2 cloves garlic
  • 1 tbs. Dijon mustard
  • 1 egg yolk
  • 1/4 cup red wine vinegar
  • 1 cup olive oil
  • Salt and pepper