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🥗 Filet Skewers with Salad

381 kcal · 30 min · 4 servings

Ingredients

• 300 g beef fillet
• 3 limes
• 1 tbsp spice oil (e.g. : chili oil)
• 12 green wooden skewers
• 750 g firm-boiling potatoes
• 0.5 head endive salad
• 1 large onion
• 1.5 tbsp broth (instant)
• 1.5 tbsp grainy mustard
• 5 tbsp lime juice
• 4 tbsp oil
• salt
• white pepper

Instructions

1. 1. Wash the potatoes and cook them with the skin in a little water until tender. Drain them, rinse them with cold water, peel them, and slice them as thinly as possible while still warm.
2. 2. Meanwhile, wash the endive salad, trim it, toss it dry, and cut it into thin strips. Peel the onion and chop it finely.
3. 3. Bring 250 ml of water with the instant broth to a boil for the salad dressing. Remove the pot from the heat. Whisk mustard, vinegar, and oil into the broth with a whisk.
4. 4. Mix the hot potatoes with the onion and about 2/3 of the salad dressing. Season generously with salt and pepper. Mix the endive salad with the remaining sauce and season with salt and pepper as well.
5. 5. Let both salads sit covered at room temperature for about 1 hour, then mix them. Taste again with salt and pepper. Serve on 4 plates.
6. 6. Soak the wooden sticks for the skewers in water for about 10 minutes so they don't burn while grilling! Wash the limes well, halve them, and cut each half into 4 wedges.
7. 7. Cut the meat into 12 equal squares. Thread one lime wedge, a piece of meat, and another lime wedge alternately onto the skewers. Grill the skewers for about 1-2 minutes on each side, brush them with spice oil, place three skewers with the potato salad, and serve.

Nutrition per serving

• kcal: 381
• Protein: 21 g · Fett/Fat: 17 g · Carbs: 33 g