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

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

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

Toast the peanuts in a small, dry pan.

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

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.

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.