Beef Salad with Caramelized Walnuts

This works well for a crowd and can be served warm or cold

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Beef Salad with Caramelized Walnuts

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    Ingredients

    4 medium beets 6 oz (175 g) arugula
    4 tbsp olive oil 1 tbsp balsamic vinegar
    salt and freshly ground black pepper finely chopped chives for garnish
    2 1/4 lb (1 kg) beef tenderloin, trimmed and tied 1/2 cup creme fraiche or sour cream
    3 1/2 cups walnut halves 1 tbsp freshly grated or prepared horseradish
    1 tbsp honey 1 tbsp lemon juice
    1 tbsp sugar

    directions

    Prep: 20 min Total: More than 60 min
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    • 1

      Preheat the oven to 425°F (220°C). Toss the beets with 1 tbsp of the oil and season. Wrap each in aluminum foil. Place on a baking sheet and roast 45 minutes, or until tender. Unwrap and let cool. Peel and cut each beet into eighths.

    • 2

      Heat a large frying pan over medium-high heat. Rub the beef with 1 tbsp of the olive oil and season. Cook the beef, turning, until browned on all sides, about 8 minutes. Transfer to a roasting pan and roast until a meat thermometer reads 125°F (52°C) for medium-rare. Leave for 15 minutes before carving.

    • 3

      Reduce the temperature to 400°F (200°C ). Toss the walnuts with the honey and sugar and season with salt. Spread on a baking sheet. Bake 3 minutes, until glazed. Transfer to a plate and cool.

    • 4

      Meanwhile, to make the horseradish cream, stir the creme fraiche, horseradish, and lemon juice and season with salt and pepper.

    • 5

      Toss the arugula with the vinegar and remaining oil. Season, and spread on a serving platter. Add the beets and walnuts, and sprinkle with chives. Slice the beef thinly and arrange on the salad. Serve with horseradish cream on the side.

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