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Rare Beef with Red Wine Vinaigrette and Grape and Plum Salad
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I always buy the best beef for the barbecue and serve it rare, for a real treat. The red wine vinaigrette turns it into a dish smart enough for a dinner party. Learn how to judge the doneness of meat by touch: relax your left hand, and place the tip of the thumb and forefinger together; the muscle at the base of your thumb will feel soft – that’s what rare should feel like. Move your thumb to the tip of the fourth finger and feel again for the slight resistance of medium rare; touch the tips of your thumb and little finger together and you should be able to feel the firm resistance of well-done meat.
An easy-going yet deep Mexican red makes a fine outdoor partner for rare beef.
Typical values per serving:
This recipe was first published in August 2008.