← All recipes

🍽️ Fruity Beef Salad with Beetroot

371 kcal · 30 min · 4 servings

Ingredients

• 500 g beef tenderloin
• 200 ml red wine
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp mustard
• 150 g watercress
• 2 onions
• 500 g beetroot
• 2 oranges
• 3 tbsp oil
• salt
• pepper (from the mill)

Instructions

1. 1. Steam the beetroot for about 20 minutes.
2. 2. Peel the cooked beetroot.
3. 3. Slice the beetroot.
4. 4. Peel the oranges.
5. 5. Cut out the segments from the oranges.
6. 6. Wash the beef tenderloin.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Season the meat with salt and pepper.
9. 9. Heat oil in a pan.
10. 10. Sear the meat briefly on all sides.
11. 11. Remove the meat from the pan.
12. 12. Brush the meat with mustard and honey.
13. 13. Deglaze the pan juices in the pan with red wine.
14. 14. Add balsamic vinegar.
15. 15. Place the meat back into the pan.
16. 16. Cover the pan.
17. 17. Cook the meat over low heat for about 20 minutes.
18. 18. Turn the meat several times during cooking.
19. 19. Wash the cress.
20. 20. Remove any wilted or bad leaves.
21. 21. Let the cress drain.
22. 22. Peel the onions.
23. 23. Slice the onions into rings.
24. 24. Place the cress on the plates.
25. 25. Place the slices of beetroot on the plates.
26. 26. Place the orange segments on the plates.
27. 27. Place the onion rings on the plates.
28. 28. Remove the meat from the pan.
29. 29. Let the meat rest briefly.
30. 30. Reduce the sauce in the pan.
31. 31. Season the sauce with salt and pepper.
32. 32. Drizzle the sauce over the salad.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 371
• Protein: 31 g · Fett/Fat: 13 g · Carbs: 24 g