Cold Beef Salad with Cornichons Recipes

Ingredients :

4 tbsp

750g

2

2

2

1

1

4 cups

1/2 cup

1/4 cup

1 tbsp

2

1 tbsp

1 tbsp

1/4 cup

1 tbsp

1

oil

beef eye fillet

onions, sliced

cloves garlic, crushed

carrots, chopped

bay leaf

stalk celery, chopped

boiling beef stock

olive oil, extra

freshly squeezed lemon juice

chopped fresh thyme

cloves garlic, extra, crushed

chopped sage

Dijon mustard

cornichons or small, sliced pickles

capers

Lebanese cucumber, sliced

small strips of red capsicum to garnish

1. Heat oil at high heat in a frying pan large enough to hold the meat.
2. Add meat and brown on all sides, remove meat and set aside.
3. Add the onions, garlic, carrots, bay leaf and celery to the frying pan and cook for 10 minutes.
4. Return meat to frying pan and place on top of vegetables.
5. Pour in the boiling stock, cover and cook gently cover moderate heat for 150 minutes or until tender.
6. cool the meat in the frying pan, then refrigerate until ready to serve, discard vegetables.
7. Slice cold beef very finely, arrange slices on a serving plate and pour over combined olive oil, lemon juice, thyme, garlic, sage and mustard.
8. Garnish salad with cornichons, capers, cucumber and capsicum strips.

Serves 4

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