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 vinegar | 1/2 cup | | Dijon mustard | 1/4 cup | | Olive oil | 1-1/2 cups | | Minced shallots | 3 tablespoons | | Minced fresh tarragon | 2 tablespoons | | Salt and black pepper | As 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
| | Mayonnaise | 1 cup | | Dijon mustard | 4 teaspoons | | Rice vinegar | 4 teaspoons | | Chopped parsley | 4 teaspoons | | Hard-cooked eggs, cut into large dice | 16 each | | Diced fennel | 1-1/3 cups | | White truffle oil | 2-3 tablespoons | | Salt and black pepper | As 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 drained | 3/4 cup | | Unsalted butter | 12 ounces | | Salt and black pepper | As 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 pepper | As needed | | Grapeseed oil | As needed | | Mixed salad greens | 36 cups | | Roasted red peppers strips | 96 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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