Time: 40 minutes. Serves: 4
Pre heat the oven to 190C.
Place pan on a high heat and add oil. Season the beef on all sides with salt and pepper. Sear the beef until golden brown. Cook in the oven and cook for 15-18 minutes (for medium-rare). Remove from the oven and cover loosely with foil. Rest for 8 minutes.
In the meantime, for the vinaigrette: mix together the mustard, horseradish, vinegar, 1 tbs. of the reserved orange juice, extra virgin olive oil and salt and pepper.
Roughly shred the Tuscan cabbage. Add a little olive oil to a pan and sauté for a minute. Season the cabbage with salt and pepper. Remove from the heat and cool slightly.
Finely shave the red cabbage and add to a large bowl with the orange segments, Tuscan cabbage and parsley. Finely slice the roast beef and drape on top of salad. Dress the salad with the vinaigrette and lightly toss when brought to the table.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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