Second Time Around Beef Salad

Recipe Ingredients

1/2		Leftover beef fillet - cut 1/2" cubes
1/2 cup	118ml	Leftover Horseradish Garlic Mayonnaise
		= (or mustard horseradish vinaigrette)
1/2 cup	73g / 2.6oz	Red bell pepper - diced 1/4" cubes
1/2 cup	73g / 2.6oz	Green bell pepper - diced 1/4" cubes
1/2 cup	73g / 2.6oz	Yellow bell pepper - diced 1/4" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
		Watercress or arugula - washed
		Olive oil

Recipe Instructions

Note: See "Sunday Startup Boiled Fillet Of Beef And Steamed Vegetables" recipe.

Toss the beef with as much horseradish mayonnaise as you like to season and moisten the beef. If you have no Horseradish Garlic Mayonnaise leftover, then toss with a vinaigrette to which you add mustard and some horseradish. Fold in the peppers and season to taste with salt and pepper. Center the beef on a bed of watercress or arugula leaves lightly tossed with olive oil.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6679) - - from the TV FOOD NETWORK

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