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next-day beef salad {ffwd}

Next Day Beef Salad

I have a favorite recipe for a salad made from grilled steak, with a Cuban flair. It’s long been my go-to summer recipe when there’s leftover steak in the fridge. It looks like this week’s recipe for French Fridays with Dorie, Next-Day Beef Salad, introduces some competition all year long!

Next-Day Beef is a perfect way to create a second meal from leftover beef that doesn’t seem at all like leftovers. The meat is diced into small pieces and combined with a variety of fresh and piquant ingredients. Dorie invites us to play with what’s in our refrigerators, making this a doubly practical meal.

Staples for me

Staples for me

I stayed fairly close the written recipe, adding scallions, cornichons, capers, slivered olives, and grape tomatoes. For the peppers, I used a combination of candied jalapeños and peppadew peppers for a mixed dose of sweet and spicy. (As you might expect, I skipped the apple. You’re welcome, Howard.) All of this gets tossed in a mustardy mayonnaise and served on a bed of mixed greens.

Confetti

For once, I planned ahead, serving steak and baked potatoes one night, making sure there was enough leftover to test out the Next-Day Beef Salad for the next night. This made a light dinner served alongside a loaf of rosemary bread and a wedge of brie with mushrooms. Leftovers of the leftovers made a perfect lunch as well.

Bread And Cheese

I loved all of the ingredients, which are staples in my refrigerator. In some ways, it reminds me of the Cuban salad that I like, but with a completely different flavor profile. The only thing I’d change next time is to cut way back on the dressing. The end result was a bit too creamy for both our tastes. Just one tablespoon or two would have been plenty to bind it all together. I also think a simple vinaigrette would be another variation to try.

Leftover Meat

I’m thrilled to have a new option on the list of repurposing leftover beef. I’m sure I will be making this again.

To see what the other Doristas thought of their beef salads, check out their links here. We don’t post the recipes, but you can find it on page 260 of Dorie Greenspan’s book Around My French Table.

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boeuf à la ficelle {ffwd}

boeuf a la ficelle

Winter weather calls for hearty fare at the dinner table. With the arrival of another foot of snow on Wednesday, this week’s recipe for French Fridays with Dorie fit that bill. Have you ever heard of boeuf à la ficelle, or beef on a string? I hadn’t. No great surprise because Dorie says even in France, this is une recette perdue (a lost recipe). Beef on a string isn’t the most inspiring name. Believe it or not, we’re talking about beef tenderloin and winter vegetables poached in homemade bouillon.

The homemade bouillon was a bit of mystery. What’s the difference between bouillon and stock? The best answer I could come up with is that stock is made from bones and bouillon made of meat. The bouillon resembled stock, but in addition to some marrow bones, it also called for an oxtail, which is pretty meaty. The bones, oxtail, and onion are browned, then simmered with other vegetables and some spices. In the end, Dorie says to discard all the solids because they’ve given up their flavor. I’ll admit that as a good “dog mom”, I picked the meat off the oxtail pieces and scooped the marrow out of the bones to dress up Bella’s meals this week. She hasn’t seemed to notice any lack of flavor.

Bouillon Simmering

To make dinner, I simmered an assortment of vegetables, most of which I had in my mini root cellar in the basement (i.e. a big plastic container filled with sand next to the drafty door) in the bouillon.

Poached Vegetables

For the beef, I used a tenderloin filet which was about half the size called for, but perfect for the two of us. I tied the beef up with string (to make it easy to retrieve from the pot, I guess) and poached it in the bouillon until it was rare.

Beef with a String

This makes a lovely presentation: sliced beef surrounded with vegetables in a sea of bouillon. I served with Dijon and seeded mustard and horseradish to let us each season the bowl as we wished. I particularly liked the zing the horseradish and mustard gave to the bouillon in the bowl. And Howard rated this three thumbs up, very high praise!

Condiments

We have enough beef and vegetables for another night of leftovers, and there is so much bouillon left, I see some beef and barley soup on the weekend’s menu. An everlasting meal. My favorite kind.

The recipe is available on-line here or you can find it in Dorie Greenspan’s book Around My French Table. To see what other Doristas thought of this recipe, check out their posts here.