The favorite American combination of steak and potatoes is reinterpreted here as a hearty salad. I like to leave the peel on the red skinned potatoes for extra texture and color. If you have any dressing left over, save it and use it for other marinades or on a simple green salad.
One of the most flavorful and popular boneless roasts, the rib-eye makes an excellent dish with very little waste. The roast is best when marinated for at least two hours.
Always start with high-quality cooked corned beef, never canned. I prefer hash without the traditional crust that results from overcooking. If you feel differently, cook on one side until brown and crusty, invert, and cook the other side until crusty. Hash is one dish that I enjoy with tomato catsup.
Beef Wellington is a cooked fillet of beef tenderloin topped with some pâté and mushroom cap then wrapped in puff pastry and baked until golden brown; it is simple yet legendary. There is a lot to read in this recipe but it is quite easy to make so don't get scared.
I usually serve with parsley new potatoes. lemon-ginger baby carrots, french bread and a full bodied red wine. A fresh fruit tart with creme fresch for dessert.