Beef salad with pepper confit


  • Serves: 4
  • Preparation: 15 min
  • Cooking: 1h

400g beef, cut into 4cm-thick blocks
6 bell peppers in different colors
1 crushed garlic clove
200g dried apricots
1 vegetable broth cube
1 pinch of Espelette pepper powder
4 tbsp. Olive oil
Salt and pepper

For the marinade:
Juice from half a lime
2 tbsp. olive oil
1 thyme branch
Salt and pepper


STEP 1 :

  • Preheat the oven to 180° C.
  • Mix all the marinade ingredients, brush the meat (you can use the filet, tendon, rump, top slice or the outside flat slice).
  • Place the peppers on a baking sheet covered with parchment paper. Bake in the oven for 1h, turning them every 15 min until they brown on all sides. Let cool, peel and cut into strips.
  • Mix the remaining oil with crushed garlic and Espelette pepper. Add salt and pepper on top.

STEP 2 :

  • Soak the apricots in the broth cube diluted in a glass of boiling water and mix.

STEP 3 :

  • Brown the beef for 3 min on each side over high heat, then let them rest for 2 min covered with aluminum foil and cut into thin slices.
  • Serve the sliced beef topped with apricot coulis on a bed of a pepper confit.