- For the salad
- 600 grams Roast beef (well matured)
- 1 tablespoon Clarified butter
- freshly ground Pepper
- 200 grams mixed lettuce (as desired)
- 2 large Tomatoes
- 1 red Chile pepper
- 4 cooked Potatoes
- ¼ Cucumber
- For the dressing
- 2 tablespoons White vinegar
- 1 teaspoon Raspberry vinegar
- 4 tablespoons Olive oil
- 1 teaspoon Cane sugar
- ½ teaspoon Mustard
- ¼ teaspoon Chili powder
For the salad, sear the meat on both sides in a very hot, ovenproof skillet in some butter and then brown in a preheated oven at 180°C (approximately 350ºF) for about 15 minutes. Remove, season with salt and pepper, wrap in plastic wrap and leave to rest for about 5 minutes.
Rinse and trim the lettuce, shake dry and tear into bite-sized pieces. Blanch the tomatoes for a few seconds, rinse cold, peel, quarter, core and cut into small pieces. Peel the potatoes and also cut into small pieces. Rinse the cucumber and cut into slices. Rinse the chile pepper, remove the seeds and ribs and dice finely.
For the dressing, combine all the ingredients together, season to taste and mix with the prepared salad ingredients.
Cut the beef into thin slices. Arrange the salad on plates and distribute the slices of roast beef on top before serving.