Roast Beef Salad With Goat Cheese & Balsamic Vinaigrette

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Goat cheese and balsamic vinaigrette can help take a good roast beef salad and turn it into a great one. Make roast beef salad with goat cheese and balsamic vinaigrette with help from one of the most talented and dedicated chefs in Manhattan in this free video clip.

Part of the Video Series: Delectable Dishes
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Video Transcript

Hello, I'm Jason Tilmann, executive chef at Triumph Restaurant here in the Iroquois Hotel on 44th Street in New York City. So today, we're going to be making a roast beef and goat cheese salad. Now what I've decided to use for my beef is a piece of tenderloin which is a really tender cut of meat. You don't need to use tenderloin, I love it. It's easy, it's great for a salad. You can use round, hip round roast beef, that's really what that is. It's a large piece, the large hip that they slow roast and chill it and they slice it. That's your roast beef but what we've done is we use a piece of tenderloin, it's nice and tender. We have our baby greens. We have some cherry tomatoes and then we have our goat cheese. We're using a balsamic vinaigrette which you can use lemon juice and olive oil, you can use a raspberry vinaigrette, you can use many different kinds of vinaigrettes for whatever your family likes. So what I've got going on right now is we're going to go ahead and put some baby greens in this bowl and depending on how much want is really up to your family as well. I'm using some cherry tomatoes. You don't need the cherry tomatoes but I like them and they add some color. They add some acid to the dish. We add a little bit of salt and a little bit of pepper and then our balsamic vinaigrette and our goat cheese okay. We're going to go ahead and mix that together, alright. Now when we build this salad we want to make sure that we build it with the lettuce kind of on the bottom so we can make sure that we're going to see all of our components. We don't want to hide anything up. Alright, so just like that. This is such an easy easy salad and it's so good for all you health conscious people out there, gluten-free with this salad, carb-friendly, really, really nice alright. It's just like that. Now, you see how we have all that color and what we're going to do now is we're going to take that roast beef and we're going to slice it. I like mine nice and medium rare or medium. Now you can do, this salad can be either hot or cold. This can be done either hot or cold so it can come off the grill and be either hot or you can take and cook it and chill it and then go ahead and slice it like we've done. We've actually cooked it and chilled it okay, just like that, beautiful, beautiful, beautiful. We're going to add a little bit more goat cheese like this. Now, you see how our steak has been sliced nice? We've got to remember that inside that steak it's not seasoned so what we want to make sure that we do is once we slice that steak we're going to take a little salt and make sure that we season inside with a little pepper. So there we have our roast beef and goat cheese salad with balsamic vinaigrette. I'm Jason Tilmann, and we'll see you next time.


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