Rare Roast Beef Salad Recipe by Marcus Wareing

This beef salad recipe is a wonderfully fresh main course in spring, when asparagus is in season. Yuzu is an aromatic Asian citrus fruit that tastes like a combination of grapefruit, mandarin and lemon.

Serves 4–6

Ingredients:

For the Beef
– 1 tbsp vegetable oil
– 750g sirloin
– Sea salt and freshly ground black pepper

For the Vinaigrette
– 200ml Beef Stock
– 1 tbsp red wine vinegar
– 50ml sesame oil
– 50ml olive oil
– 1/2 tsp wasabi

For the Mayonnaise
– 1 egg yolk
– 1/4 tsp English mustard
– 1/2 tbsp honey
– 50ml olive oil
– 125ml vegetable oil
– 25ml yuzu juice

For the Asparagus
– 1 bunch of asparagus, woody ends trimmed, cut in half
– 250ml vegetable oil
– 2 banana shallots
– 2 tbsp flour
– 1/4 bunch of tarragon, leaves picked
– 1/4 bunch of coriander, leaves picked
– 1/4 bunch of parsley, leaves picked
– 200g baby salad leaves

For the Yuzu Dressing
– 50ml olive oil
– 10ml yuzu juice
– 1 tsp honey

Method:

1. To make the mint mixture, bring a pan of water to the boil. Blanch the mint leaves and roughly chopped garlic for 30 seconds.
2. Drain and refresh in ice-cold water. Put in a mini blender and blitz to a smooth purée while adding the oil.
3. Once done, finely grate the whole garlic into it (ideally, use a Microplane grater) and stir through. Season and set aside.
4. To prepare the beans, blanch them in a pan of boiling water for 4 minutes and refresh in ice-cold water. Drain and finely chop. Add to the mint purée, mix together and set aside.
5. To make the shallot chutney, put the shallots, 200ml vinegar, capers, caster sugar, nigella seeds and 75ml of water in a saucepan. Bring to the boil and allow to reduce until there is no liquid remaining. Stir in the remaining 1 tablespoon of vinegar and set aside.
6. Heat a griddle pan over high heat until very hot. Brush the lamb chops all over with a little olive oil and season with salt and pepper.
7. Sit the chops fat-side down on the griddle, leaning them up against each other for support. Cook for 4–5 minutes until the fat renders and becomes crisp. Lay the chops flat on their sides and cook for 4–5 minutes each side, basting with the rendered fat. Remove and allow the chops to rest for 5 minutes.
8. Add a little more seasoning to the bean and mint mixture if you like, then spoon on to plates with the rested lamb chops. Drizzle the shallot chutney over the top.

RECIPE BY MARCUS WAREING FROM MARCUS AT HOME

Marcus Wareing is one of the most respected and acclaimed chefs in Britain today. Owning three restaurants, two being two Michelin-starred Marcus has a long list of awards, including Restaurateur of the Year and Young Chef of the Year. Marcus is also a judge on of MasterChef: The Professionals, where he can showcase his tips and tricks to contestants and viewers. Marcus at Home focuses on great flavours and his recipes will become favorites in you home. It contains food you can make in a rush or when you want to create a showstopping meal.