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All-Day Steak Salad
RecipeBeef Cuts
All-Day Steak Salad
Yield: 24 servings
Sherry Dijon Vinaigrette: 
In blender, blend vinegar and mustard on medium speed 10 seconds. On high speed, add oil slowly until fully incorporated. Turn off blender and add shallots and tarragon; pulse blender several times just until blended. Season with salt and pepper. Refrigerate, covered.

Yield: 1-1/2 cups

Sherry vinegar1/2 cup
Dijon mustard1/4 cup
Olive oil1-1/2 cups
Minced shallots3 tablespoons
Minced fresh tarragon2 tablespoons
Salt and black pepperAs needed
Truffled Egg Salad: 
In large bowl, whisk together mayonnaise, mustard, vinegar and parsley. Gently fold in eggs and fennel. Add truffle oil to taste; season with salt and pepper. Refrigerate, covered.

Yield: 6 cups

Mayonnaise1 cup
Dijon mustard4 teaspoons
Rice vinegar4 teaspoons
Chopped parsley4 teaspoons
Hard-cooked eggs, cut into large dice16 each
Diced fennel1-1/3 cups
White truffle oil2-3 tablespoons
Salt and black pepperAs needed
Fried Caper Brown Butter: 

In hot (350°F) oil; fry capers 20-30 seconds or until slightly puffed; drain on paper towels. In sauté pan, melt butter and heat till milk solids begin to brown. Add capers; season with salt and pepper. Hold butter warm for service or chill and reheat as needed. 
                                                Yield: 1-1/2 cups

Capers, rinsed and drained3/4 cup
Unsalted butter12 ounces
Salt and black pepperAs needed
Per order: Season 6 oz. beef with salt and pepper. Coat sauté pan with oil; heat just until oil begins to smoke. Sear beef on all sides until evenly browned and cooked to medium rare or desired doneness. Carve into 1/4-in. medallions. Toss 1 1/2 cups salad greens with 1 Tbsp. Sherry Dijon Vinaigrette. Plate salad; fan beef on top. Place 1/4 cup Truffled Egg Salad next to beef; spoon 1 Tbsp. Fried Caper Brown Butter over beef. Garnish with 4 red pepper strips.
Beef tenderloin tails (IMPS/NAMPS 192A)9 pounds
Salt and black pepperAs needed
Grapeseed oilAs needed
Mixed salad greens36 cups
Roasted red peppers strips96 each

Nutrition information per serving: 752 calories; 55 g fat(17 g saturated fat; 21 g monounsaturated fat); 296 mg cholesterol; 576 mg sodium; 7 g carbohydrate; 2.5 g fiber; 54 g protein; 14.9 mg niacin; 1.1 mg vitamin B6; 3.1 mg vitamin B12; 4.3 mg iron; 66.6 mg selenium; 9.3 mg zinc; 285.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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