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French-Style Irish Beef Salad by Bord Bia

July 12, 2015

When the Irish Food Board sent me this recipe to try recently, I couldn’t wait to make it, pack it up and take it on a picnic. It almost looked too pretty to transport, but actually, it travelled well. I kept the tomatoes and the boiled eggs whole and in a separate container until I was ready to serve the salad. Although the star of this salad if the grass-fed Irish Beef, there’s a French influence from the Dijon mustard and I loved the addition of the capers and gherkins, too. A fresh baguette on the side and a glass of perfectly chilled rosé is all you need for a perfect al fresco, French-inspired supper.

Bord Bia French Beef Salad

Photo Credit Irish Food Board/Bord Bia 

Bord Bia French Beef Salad_3

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French Style Irish Beef Salad by Bord Bia

Author Bord Bia/Irish Food Board

Yield 4

A protein-packed salad with grass-fed Irish bullet steak, which is best served blue or rare. With new potatoes, eggs, tomatoes and a French-style Dijon mustard dressing.

Ingredients

  • 500g piece bullet steak
  • 700g waxy new potatoes, scrubbed or scraped
  • 3 eggs
  • 3 plum tomatoes, peeled and cut into wedges
  • For the dressing:
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 120ml extra-virgin olive oil
  • 1 large shallot, very finely chopped
  • 2 tbsp chopped fresh chives
  • 2 tbsp finely chopped fresh flat-leaf parsley, extra to garnish
  • 2 tbsp tiny capers
  • 2 tbsp finely chopped gherkins
  • Sea salt and freshly ground black pepper
  • Lightly dressed green salad and French baguette, to serve.

Instructions

  1. Heat a cast-iron griddle pan until searing hot. Add the steak and cook for about 5 minutes each side or until rare. Set aside for at least 15 minutes to rest or up to an hour is fine, then cut into thin slices, trimming down as necessary.
  2. Place the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15-20 minutes or until tender, then drain. Cook the eggs in a pan of simmering water for 7 minutes until soft-boiled. Drain and run under cold running water, then shell.
  3. Meanwhile, make the dressing; place the vinegar, mustard, honey and seasoning in a screw-topped jar and shake until the salt has dissolved. Add the oil and shake again vigorously until you have a nice thick emulsion. Add the shallots, chives, parsley, gherkins and capers, shaking gently to combine.
  4. While the potatoes are still warm, cut them into slices and arrange half in the bottom of a serving dish. Spoon some of the dressing over and then cover with a layer of the slices of beef. Repeat the layers, spooning a little dressing over each one. Cover with clingfilm and set aside at room temperature for an hour to allow the flavours to combine.
  5. Just before serving, cut the soft-boiled eggs into quarters and arrange around the edge of the salad with the tomatoes. Garnish with parsley and serve straight to the table with a separate bowl of green salad and some crusty French bread.

Courses Salad

Cuisine French

Notes:

Grass-fed beef is a healthy option, with high levels of vitamins A and E, and a good balance of omega 3 and omega 6 fatty acids. 

Irish Beef produced under the Irish Food Board’s Quality Assurance Scheme is found in leading UK supermarkets and assures you that the beef you buy is sustainable and reared to the highest standard.

With thanks to the Irish Food Board, Irish Beef and Bord Bia for letting me share this recipe.

You can find more Bord Bia/Irish Food Board Recipes Here

Follow Bord Bia @BordBia

I’m linking this to my July and August Simple and in Season challenge, as the salad uses new potatoes and in-season tomatoes.

Simple in Season

You might also like my Polish-inspired beetroot salad if you’re packing up a picnic!

I’m going to be hosting a number of handpicked recipes over the summer holidays to keep you all inspired while I get stuck in various holiday traffic jams, picnic with my kids and work on updating my recipe index.

If you like them, please tweet me or instagram me @RenBehan using the hastag #handpicked  or in this instance @bordbia

Editorial/Unpaid content
 

Filed Under: Healthy Eating, Light Meals and Salads, Meat/Poultry12 Comments

« The Ultimate Summer Party + Six new summer salads from Jamie Oliver HQ #summersalads
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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Steph K says

    September 17, 2020 at 1:08 am

    I loved the addition of the capers and gherkins, too

    Reply
  2. Diya says

    August 13, 2020 at 3:56 am

    That’s so amazing. I have to try it tonight for my family.

    Reply
  3. Erika says

    August 5, 2020 at 3:01 am

    Absolutely delicious! The lime dressing with cilantro and mint was so fresh with the hint of fish sauce and chili sauce. It had a slight kick that everyone loved. Very authentic flavors.

    Reply
  4. ROBYN says

    August 4, 2020 at 10:21 am

    So Great! Perfect directions! my whole family loves beef salad.
    Thank you for sharing!

    Reply
  5. Peter Delicious says

    July 13, 2015 at 10:11 pm

    I have already had dinner… and now I am hungry all over again. That looks stunning!

    Reply
    • Ren Behan says

      July 15, 2015 at 3:59 pm

      It’s a great recipe…as long as you like beef! Hope you can try it over the summer Peter.

      Reply
  6. Sarah (@tamingtwins) says

    July 13, 2015 at 4:28 pm

    Ren this looks absolutely stunning. What a wonderful picnic this would make. PS Is the platter Asiatic Pheasants?

    Reply
    • Ren Behan says

      July 13, 2015 at 4:43 pm

      Thanks Sarah, yes great picnic fodder! Not sure on the plate but I’ll check! Definitely vintage.

      Reply
  7. Camilla says

    July 13, 2015 at 2:33 pm

    That platter of food just looks totally divine. I am a huge fan of Irish beef it always tastes really good!

    Reply
    • Ren Behan says

      July 13, 2015 at 3:26 pm

      Thanks Camilla, I was completely drawn in!

      Reply
  8. Emily @amummytoo says

    July 13, 2015 at 1:35 pm

    Beautiful dish, beautifully styled. Looks delicious.

    Reply
    • Ren Behan says

      July 13, 2015 at 3:26 pm

      Thanks Emily, hope you had a nice weekend.

      Reply
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