Beef and Apricot Tomato Salad

For the beef and apricot tomato salad, sear the beef in a little oil on both sides, wrap in aluminum foil and finish cooking at 80 °C in the oven.

Remove the seeds from the apricots and fry them in a pan until they caramelize. Mix arugula, diced tomatoes and apricots, add vinegar and oil and season with salt, pepper and herbs.

Cut beef into strips and pour over salad.

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