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Peppercorn Beef & Potato Salad




Source of Recipe


Ladie's Home Journal 6/2003






List of Ingredients



• 2 lbs baby red potatoes
  
• 3 3/4 tsp salt, divided
  
• 1/2 cup olive oil, divided
  
• 1 1/4 tsp ground mixed peppercorns, divided
  
• 2 1/2 lbs beef tenderloin steaks (about 6)
  
• 3 T red wine vinegar
  
• 3 T minced shallots
  
• 1 tsp minced garlic
  
• 3 bunches (about 12 oz) arugula, washed and trimmed
  






Instructions



1. Place potatoes in a large saucepan. Add enough cold water to cover and 1 T salt. Bring to a boil, reduce heat and simmer until potatoes are tender, 20 to 25 minutes. Drain. When cool enough to handle, cut potatoes into halves or wedges.
   
2. Meanwhile, position rack in the center of oven. Heat oven to 425 degrees. Lightly coat a shallow roasting pan with 1/2 tsp of oil. Rub another 2 tsp oil, 1/2 tsp salt and 1 tsp ground peppercorns over beef. Place in prepared pan and roast until an instant read thermometer registers 130 degrees for medium-rare, 15 to 20 minutes.
   
3. In a small bowl, combine remaining olive oil, vinegar, shalltos, garlic, 1/4 tsp salt and 1/4 tsp ground peppercorns. Toss arugula with half of the vinaigrette and arrange on a serving platter. Toss potatoes with remaining vinaigrette, then sprinkle with remaining ground peppercorns. Cut beef into bite-size pieces. Arrange beef and potatoes on platter with arugula.
   






Final Comments


Makes 4 to 6 servings.