Ingredients

  • 1360 grams beef tenderloin
  • 225 milliliters orange juice
  • 2 tablespoons fresh ginger root minced
  • 2 cloves garlic minced
  • 1 tablespoon vegetable oil
  • Salad Dressing
  • 400 milliliters orange juice
  • 55 grams pomegranate syrup =110g red current je
  • 1 tablespoon fresh ginger root minced
  • 1 tablespoon orange zest
  • 36 milliliters olive oil
  • ¾ teaspoon red pepper flakes
  • 280 grams mixed greens
  • 30 grams cilantro

Directions

1. Marinate beef in juice, ginger and garlic for at least 2 hours.
2. Preheat oven to 400*F/200*C/GM 6. Pat beef dry then sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add beef and brown on all sides, about 8 minutes. Transfer skillet to oven and roast beef until 120*F and rare, about 12 minutes. Transfer to a plate. Chill uncovered until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
3. Combine orange juice, syrup/jelly, ginger and zest in saucepan. Simmer until reduced to 1/4 amount, about 30 minutes. Cool. Whisk in oil and vinegar. Season with salt and pepper.
4. Arrange greens and cilantro on platter. Slice beef into thin slices. Overlap beef on greens. Spoon dressing over and serve immediately.

Notes
Serving Ideas:Original serves 8.


Categories
Beef, main courseSalad DressingsSalads
Keywords
Beef, main courseSalad DressingsSalads
MacGourmet downloadCold Roast Beef Salad with Red Currant/Orange Dressing. To import, drag image to your MacGourmet recipe box.