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RECIPE
21 INGREDIENTS25 STEPS1HR

Beef Salad Parisienne with Tarragon Vinaigrette

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1 Ratings

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In Beard on Food, he said “the possibilities of a vinaigrette don’t end with salad.” He used the vinaigrette to marinate the beef for this Beef Salad Parisienne, as a way to show its versatility.
1HR
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
2 Tbsp
Dijon Mustard
3/4 cup
Curly Endive
1 stalk
4
Cornichons
1 clove
1 1/2 cups
1 cup
Cherry Tomatoes
1/4 cup
1 Tbsp
Red Wine Vinegar
1
Shallot
1
Mini Cucumber
2 Tbsp
8 cups
Water
1 tsp
3 Tbsp
Extra-Virgin Olive Oil

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Nutrition Per Serving

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CALORIES
1053
FAT
57.2 g
PROTEIN
81.8 g
CARBS
49.4 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place a medium saucepan on the stove filled with cold water. Salt (1 tablespoon). Add the Fingerling Potato (8 ounce) and bring to a boil. Cook for about nine minutes until a knife can be easily inserted.
Step 3
Allow potatoes to cool, and slice into quarter inch slices.
Step 4
Place Egg (2) in a small saucepan and fill with cold water. Bring to a boil, turn the heat down to medium and simmer for six minutes.
Step 5
Remove eggs from water and rinse under cold water. Peel eggs, discard the shells. Slice into halves and set aside.
Step 6
While the eggs and potatoes are cooking, slice Green Beans (6 ounce) on a half bias.
Step 7
Peel Mini Cucumber (1) and slice into quarter-inch rounds. Set into a large bowl.
Step 8
Slice Red Bell Pepper (1/2), remove seeds, and pith. Slice into quarter-inch pieces. Place into the bowl.
Step 9
Slice Cornichons (4), Celery (1 stalk), and Cherry Tomato (5 ounce). Place into the bowl.
Step 10
Slice Shallot (1) in half lengthwise and then thinly across. Add to bowl.
Step 11
Using the same saucepan used for potatoes, add Water (8 cup) and Salt (1 tablespoon) Bring to a boil. Fill a medium bowl with ice and cold water.
Step 12
Trim the ends off of the green beans and add to saucepan once water is boiling. Cook for two minutes.
Step 13
Drain beans in a colander. Shock beans in the ice water, and move around for thirty seconds. Thoroughly pat the beans dry and add to bowl.
Step 14
Pat the Ground Black Pepper (1/2 teaspoon) dry with paper towels, and season each side with Salt (1/2 teaspoon) and Flank Steak (1).
Step 15
Heat Extra-Virgin Olive Oil (1 tablespoon) in a medium sauté pan over high heat. Sear steak on one side for 3 minutes, and then flip and let cook for an additional 3 minutes.
Step 16
Place steak on pan in oven for 5 minutes.
Step 17
Allow steak to rest outside of the oven for five minutes.
Step 18
Finely mince Garlic (1 clove) and place in a medium bowl.
Step 19
Remove the stems from the Fresh Parsley (0.25 ounce) and Tarragon (0.25 ounce) and chop roughly. Add to bowl with garlic.
Step 20
Add Extra-Virgin Olive Oil (2 tablespoon), Ground Black Pepper (1/4 teaspoon), Red Wine Vinegar (1 tablespoon), Salt (1/4 teaspoon), and Dijon Mustard (1/8 cup) to bowl with garlic and herbs. Whisk rapidly to combine.
Step 21
Remove bottom half inch of frisée and tear into 8 pieces. Add to large bowl, and toss with other vegetables with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Step 22
Drizzle vegetables in vinaigrette and mix well.
Step 23
Slice the flank steak in half with the grain, and then slice against the grain.
Step 24
Evenly divide Curly Endive (1.5 ounce) across two plates, and top with flank steak.
Step 25
Serve and enjoy!

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Nutrition Per Serving
Calories
1053
% Daily Value*
Fat
57.2 g
73%
Saturated Fat
16.5 g
82%
Trans Fat
0.0 g
--
Cholesterol
360.0 mg
120%
Carbohydrates
49.4 g
18%
Fiber
9.1 g
32%
Sugars
12.8 g
--
Protein
81.8 g
164%
Sodium
11326.6 mg
492%
Vitamin D
1.0 µg
5%
Calcium
407.5 mg
31%
Iron
12.7 mg
71%
Potassium
791.9 mg
17%
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