Rare Beef Salad With Tarragon Aioli and Balsamic Dressing

This magnificent rare beef salad is perfect for summer entertaining. Adapted from a recipe by Kate Lamont.

• Ready In: 11 hrs 15 mins
• Serves: 6

Ingredients

• Beef

• 1 (1 1/2lb)  beef tenderloin
•  olive oil to rub beef
•  salt and pepper (to season)

• Salad

• 7  ounces  stringless baby green beans
• 4  roasted red bell capsicums
• 6  medium  vine-ripened tomatoes
• 2  cups  flatleaf fresh parsley leaves
• 6  cups  assorted  salad greens
• 5  slices  robust  bread (around 5 days old)
•  olive oil, to drizzle over bread

• Reduced Balsamic Dressing

• 2  cups  balsamic vinegar
• 1  cup port wine
• 1  tablespoon brown sugar

• To serve

• 1  cup  tarragon aioli (see Tarragon Aioli)

Directions

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.