Name: Steak and Arugula Salad
Total time: 1 h 40 min
Yield: 4
Ingredients: 1 Beef rump (300 g approx.); 2 tablespoons soy sauce; 2 tablespoons Oil; 2 tablespoons Cognac; salt; peppers; clarified butter (for frying); 3 cups Arugula; 1 handful soybean sprout; 1 red pepper (cut into thin strips); 2 scallions (sliced); 4 tablespoons Peanuts (roughly chopped); 1 tablespoon hot Mustard; 4 tablespoons balsamic vinegar; 3 tablespoons olive oil; salt; peppers

Ingredients

for 4 servings

1 Beef rump (300 g approx.)

For the marinade

2 tablespoons soy sauce

2 tablespoons Oil

2 tablespoons Cognac

salt

peppers

clarified butter (for frying)

For the salad

3 cups Arugula

1 handful soybean sprout

1 red pepper (cut into thin strips)

2 scallions (sliced)

4 tablespoons Peanuts (roughly chopped)

For the vinaigrette

1 tablespoon hot Mustard

4 tablespoons balsamic vinegar

3 tablespoons olive oil

salt

peppers

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Preparation steps

Step 1/6

Mix all the marinade ingredients, put the steak in the marinade and marinate for at least 1 hour.

Step 2/6

Wash and sort the rocket and soya bean sprouts and drain well.

Step 3/6

Toast the peanuts in a small, dry pan.

Step 4/6

Put all the vinaigrette ingredients into a beaker and mix with a hand blender. Add a little water if necessary.

Step 5/6

Remove the steak from the marinade and drain the excess. Heat the clarified butter and quickly sear the steak on all sides over a fairly high heat. Then wrap in aluminium foil and put into the oven at 80°C | 175F for 20 minutes.

Step 6/6

Slice the meat very thinly. Put the rocket and bean sprouts into bowls, add the meat, nuts, spring onions and peppers and serve. Serve the vinaigrette separately at table.