You do not need a beef tenderloin or a wagyu to have a juicy, tender and flavorful beef for salad.
I use the Australian 1824 chuck primal cut, sous-vided 75 minutes at 60 deg C. The beef was seasoned with salt, pepper and paprika, then seared on a hot skillet for 30 sec on each side. For the salad, I have mango, apples and spinach with a dressing of honey, red wine vinegar and extra virgin olive oil.
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