*  Exported from  MasterCook  *

                           Filet of Beef Salad

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Salads                           Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Olive oil
   2      tablespoons   Grapeseed oil -- see note
   4      pounds        Filet of beef
   5                    Sweet yellow peppers
     1/2  pound         Snow peas
   6                    Carrots -- sliced diagonal
   4      tablespoons   Red wine vinegar
   1      small         Garlic clove -- minced
   1      teaspoon      Sugar
     1/4  teaspoon      Fresh rosemary -- chopped
   1      cup           Pimiento oil -- see note
          to            taste
   2      bn            Watercress -- washed and dried

Preheat oven to 450 degrees. Combine the olive and grapeseed oil in a large heavy
 skillet and heat to a very high temperature; the oils should be almost smoking. 
 Add the filet and brown well on all sides. Remove the filet from the skillet and 
place on a baking sheet. Roast the meat in the oven for 12 to 20 minutes, 
until rare to medium-rare. Do not overcook.
Remove from the oven and let cool. Seed the red and yellow peppers and slice thinly.
 Wrap in plastic and refrigerate until ready to use. Remove the stem end and string
 the snow peas.  Blanch in a pot of rapidly boiling water for no more than 30 seconds.
 Do not overcook; the snow peas should be crunchy. 
 Drain and plunge immediately into ice water. Drain well and refrigerate.
 Peel the carrots and cut them on the diagonal into 1-1/2-inch slices.
 Blanch in a pot of rapidly boiling water until barely tender, no more than 1 minutes.
 Drain and plunge immediately into ice water; drain well and refrigerate. 
To make the dressing, combine the vinegar, garlic, sugar, and rosemary;
 gradually whisk in the oil until blended. Season with salt and pepper
 to taste and set aside. Immediately before serving, cut the cooled filet into 1/4-inch
 slices and toss in a large bowl with the peppers, snow peas, carrots, and dressing.

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