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Recipe - Beef & Asparagus Salad

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Beef and Asparagus Salad

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Courtesy of Canyon Ranch (Tucson) and Prevention.Com
"Season meat well with salt and pepper before cooking - meat will be more flavorful and you won't need to add extra salt, thereby limiting the sodium content of your meal. Try to combine sweet, sour, bitter, and salty flavors in every dish, as I did with this salad. Your palate will be more stimulated and satisfied, and you won't feel something is missing from a meal (plus you may be less likely to forage for a snack later). I prefer sea or kosher salt to table salt when cooking." -- fresh cooking tips from Scott Uehlein, corporate chef, Canyon Ranch, Tucson

 

Roast:
12 lb center-cut beef tenderloin
1/2 tsp sea salt
1 tsp black pepper

Salad:
2 lb asparagus, trimmed
2 Tbsp chopped fresh basil
2 Tbsp lemon zest
2 Tbsp fresh lemon juice
1/2 tsp sea salt

Caper Oil: 2 Tbsp + 1 tsp olive oil
1 tsp capers, drained and rinsed

To prepare roast: Preheat oven to 350 degrees F. Season tenderloin with sea salt and pepper. Heat large sauté pan over high heat. Add beef and sear outside until light brown, about 5 minutes. Place roast in baking pan and insert meat thermometer into center. Place in oven and roast until internal temperature reaches 130 degrees F, about 45 minutes. Remove from oven and cool. Refrigerate for at least 2 hours.

To prepare salad: Just before serving, bring 8 cups of water to a boil in large pot. Add asparagus and blanch 3 to 4 minutes or until tender. Drain and place in 8 cups of ice water for 1 minute. Remove asparagus and chop into 1" pieces. In large bowl, combine asparagus, basil, zest, juice, and salt. Mix well and set aside.

To prepare caper oil: In blender, combine oil and capers and puree, or use a mortar and pestle to form a thin paste.

To serve: Slice beef thinly and serve 3 ounces with 1/2 cup of salad per person. Drizzle beef with 1 teaspoon of caper oil.


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