Rare-roasted beef with rosemary, mint, and tarragon from Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells

  • rosemary
  • mint
  • tarragon
  • beef fillets

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basil oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adrienneyoung on September 05, 2016

    I took Cheri's advice and salted 48 hours ahead. This is a keeper. The basil oil makes it. Yum!

  • Cheri on February 07, 2012

    This is a good quick weeknight small roast. Salt 24 hours ahead of time to tenderize this inexpensive cut. Sear off in pan, then place skillet in oven and roast at 375 deg, but watch as internal temp can rise quickly. Critical to slice very thinly. Basil/herb oil is a must as dressing. Served with mashed yukon gold potatoes and steamed broccoli.

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