Roast Beef Salad

Course Salad
Difficulty Low
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people


For the roast beef

  • 1 filet of 1.6-2 kg
  • to taste salt and pepper
  • vegetable oil

For the crispy leeks

  • 1 leek
  • 1 tsp vegetable oil
  • 1/2 tsp salt
  • to taste pepper
  • pinch cayenne pepper
  • 1/4 tsp paprika
  • 1 tbsp all purpose flour

For the rest of the salad

  • 200 g rocket
  • 18 quail eggs
  • 3 avocados

For the dressing

  • 100 g mayonnaisa (can be regular or light)
  • 1 tsp worcestershire sauce
  • to taste tabasco
  • 2 tbsp dijon mustard (you can add less if you don't like that it's a bit spicy)
  • 2 limes, squeezed
  • 1/2 tsp paprika
  • 1/2 tsp ground garlic


For the roast beef

  1. Clean the filet. You can see how on the video above.

  2. Put vegetable oil on a pan and bring to high temperature until it starts to smoke.

  3. Sear the meat by laying it on one side and let it get golden without moving it. Once golden, rotate and repeat. Also sear the ends.

  4. Take to a preheated oven at 180C for 20min for medium. Or even better, take it out when you measure with a meat thermometer that its core temperature reaches the one for the degree of cooking you like.

  5. Once it has cooled down to room temperature, cut thin slices.

For the crispy leeks

  1. Remove the top part of the leeks that's dark green and keep the light stalk.

  2. Cut in half lengthwise and wash it in the sink moving around the layers as the water hits it to remove the dirt that hides between the leaves.

  3. Cut thin strips.

  4. Add vegetable oil and mix so that the rest of the ingredients stick to it.

  5. Add the rest of the ingredients and mix.

  6. Take to a preheated oven at 180C for 30min or until evenly golden. Every 10min check it and toss it around so they don't stick to each other and it doesn't burn.

For the dressing

  1. Mix everything and think it down to your desired consistency with a bit of water.

For the hard boiled quail eggs

  1. Boil the eggs for 4 minutes if they have been outside the fridge and 5 minutes if they were inside.

  2. Rinse in cold water to stop the cooking process and peel.