Smoked Beef Salad

Smoked Beef

Ingredients:

• Bay leaves                        4
• Beef tenderloin                  1
• Juniper berries                  6
• Mustard Dijon                  50g
• Wood chips smoking        100g

Method:

1. Clean up tenderloin of excess fat and truss to shape with string for even cooking.Bring meet to room temperature.
2. Place double layer of foil  in the bottom of a deep full Bain Marie tray.Place 4 metal dariole moulds upside down in each corner and a wire rack sitting on top.Or use a steamer tray insert.
3. For the smoking mix you will need crushed bay leaves and juniper berries mixed with fine woodchips and you can bulk out mix with rice.Extras such as zest or tea can change the flavor of the smoking mix.
4. Place mix under the rack on the foil.
5. Rest trussed tenderloin on top of wire rack.Cover bain marie with flat lid or tray and seal edges with foil doubled over.Cover all with a wet tea towel don't hang tea towel over the sides.
6. Place whole trays over hot jet for 3 min for woodchips to smolder then turn heat down and slowly cook for 15 min.Take off heat and rest covered and sealed for 20 min.
7. Remove tenderloin from tray and clean off excess debris.Removing string.
8. Slice thinly for salad.

Salad Base
Ingredients:

• Egg yolk                                   1
• Vinegar cider                            1 tblsp
• Dijon mustard                           1 tsp
• Oil                                            80ml
• Seasoning                                 to taste
• Gherkins cornichon fine diced   20g
• Rocket lettuce washed & dried 50g
• Onion red/Spanish sliced           20g
• Walnut pieces                           1 tblsp
• Cherry tomatoes                       2

Method:

1. Whisk egg yolk,vinegar,Dijon adding oil a little at a time to make a thin mayonnaise,add chopped gherkins.
2. Mix some of the dressing with the rocket salad,fine sliced Spanish onions,tomatoes and walnuts pieces.
3. Place thin sliced pieces of smoked beef as desired.