Rare Beef Salad With Tarragon Aioli And Balsamic Dressing

• Beef
• 1 (1 1/2 lb) beef tenderloin
• olive oil to rub beef
• salt and pepper (to season)
• Salad
• 7 ounces stringless baby green beans
• 4 roasted red bell capsicums
• 6 medium vine-ripened tomatoes
• 2 cups flatleaf fresh parsley leaves
• 6 cups assorted salad greens
• 5 slices robust bread (around 5 days old)
• olive oil, to drizzle over bread
• Reduced Balsamic Dressing
• 2 cups balsamic vinegar
• 1 cup port wine
• 1 tablespoon brown sugar
• To serve
• 1 cup tarragon aioli (see Tarragon Aioli)

1. Preheat oven to 425F (220C).
2. While the oven is heating, bring the beef to room temperature, and make the balsamic dressing: Place the balsamic vinegar, port and brown sugar in a medium-sized sized saucepan, and stir. Bring to the boil, then immediately reduce heat, and simmer until reduced to less than 1 cup of syrup. Cool.
3. Rub the beef with olive oil, and season with salt and pepper. Tie it with kitchen string so that it retains its shape.
4. Heat a heavy, preferably non-stick skillet, and seal the meat on all sides.
5. Place seared beef on a baking tray and roast in the oven for 15 minutes, or longer to your preference. Allow it to rest, in a warm place, for 30 minutes.
6. While the oven is still on and the meat is resting, place the bread on a baking tray, drizzle or brush with olive oil, and bake until golden. Cool.
7. Meanwhile prepare the salad: Blanch the beans in boiling salted water for 2 to 3 minutes, until barely cooked. They should remain crisp. Refresh in hot water immediately, then drain. Peel and slice the roasted red bell peppers into bite-sized pieces. Skin, seed and dice the tomatoes.
8. Slice beef and transfer it to a suitable-sized serving bowl, along with the juices.
9. Add the salad ingredients - beans, bell peppers, tomatoes, parsley, salad greens, and bread - and mix together gently.
10. Fold through the tarragon aioli.
11. Serve drizzled with reduced balsamic.

beef, beef tenderloin, olive oil, salt, salad, green beans, red bell, tomatoes, parsley, assorted salad greens, robust bread, olive oil, balsamic dressing, balsamic vinegar, port wine, brown sugar, tarragon aioli

Taken from www.food.com/recipe/rare-beef-salad-with-tarragon-aioli-and-balsamic-dressing-123740 (may not work)