How to cook Tarragon & Mustard Beef Salad - USMEF Europe


Tarragon And Mustard Beef Salad For Summertime

Tarragon And Mustard Beef Salad For Summertime

Perfect for Summertime

Tarragon And Mustard


2 rump steaks (500g total) 1 tablespoon olive oil 275g baby green beans, trimmed 100g mesclun (baby salad leaves) 4 spring onions, thinly sliced

Tarragon Mustard Vinaigrette   1 1/2 tablespoons Dijon mustard with tarragon 2 tablespoons white wine vinegar 1/4 cup (60ml) olive oil

No. Servings:

4 servings

Cooking time:

15 minutes



  1. Season steaks on each side with salt and pepper.
  2. Heat oil in a large frying pan and cook steaks for 4 minutes on each side over medium-high heat. Transfer to a plate and thinly slice.
  3. Blanch the beans in boiling salted water for 2 minutes until tender and drain.
  4. Tarragon mustard vinaigrette: whisk all ingredients in a small bowl and season to taste with sea salt and pepper.
  5. Mix the blanched beans, mesclun, spring onion and steak in a large bowl, season to taste with salt and black pepper. Drizzle with dressing and go for it!

Nutrition Facts Each one: 280 calories, 15g fat (7g saturated fat), 70mg cholesterol, 400mg sodium, 17g carbohydrate (7g sugar, 3g fiber), 24g protein.

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