🍽️ Tender beef fillet strips on fresh leaf salad

Name: Tender beef fillet strips on fresh leaf salad
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g thick beef fillet steak (1 thick beef fillet steak); 3 tbsp rapeseed oil; 2 tsp curry powder; 100 g small frisée lettuce (0.5 small frisée lettuce); 50 g red corn salad (1 handful); 30 g arugula (0.5 bunch); 1 pot chervil; 1 small handful edible flowers (to taste; e.g. lavender, daisy or nasturtium); 5 tbsp cloudy apple juice; 1 tbsp white wine vinegar; 0.5 tsp medium-hot mustard; 1 tsp maple syrup; salt; pepper

330 kcal · 30 min · 4 servings

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Ingredients

200 g thick beef fillet steak (1 thick beef fillet steak)
3 tbsp rapeseed oil
2 tsp curry powder
100 g small frisée lettuce (0.5 small frisée lettuce)
50 g red corn salad (1 handful)
30 g arugula (0.5 bunch)
1 pot chervil
1 small handful edible flowers (to taste; e.g. lavender, daisy or nasturtium)
5 tbsp cloudy apple juice
1 tbsp white wine vinegar
0.5 tsp medium-hot mustard
1 tsp maple syrup
salt
pepper

Instructions

1. Rinse the beef fillet under cold water and pat it completely dry with kitchen paper.
2. Slice the meat diagonally into thin strips using a sharp knife.
3. Place the meat strips, 2 tablespoons of oil, and curry powder into a freezer bag.
4. Seal the bag tightly.
5. Knead the bag gently with your fingers so that the curry oil covers the meat everywhere.
6. Place the bag in the refrigerator for 30 minutes to let the meat marinate.
7. Wash the leaf salads and remove any hard stems.
8. Tear the salad into bite-sized pieces.
9. Dry the salad, for example in a salad spinner.
10. Wash the chervil and shake it dry.
11. Pluck the small chervil leaves from the stems.
12. Place the leaf salad and chervil loosely into a large salad bowl.
13. Dip the edible flowers briefly into a bowl of water.
14. Shake the flowers dry and place them on kitchen paper to drain.
15. Whisk the apple juice, the remaining oil, the vinegar, the mustard, and the maple syrup in a small bowl.
16. Season the dressing with salt and pepper to taste.
17. Heat a large non-stick frying pan on the stove.
18. Add the marinated meat strips along with the marinade to the hot pan.
19. Fry the meat over high heat for 2 minutes while stirring constantly.
20. Remove the pan from the heat and let the meat rest for another 1 minute in the residual heat.
21. Finally season the meat with salt and pepper.
22. Gently fold the dressing into the salad using salad servers.
23. Divide the salad evenly onto two plates.
24. Place the fillet strips on top of the salad.
25. Decorate the dishes with the edible flowers.
26. Serve the dish immediately.

Nutrition per serving

kcal: 330
Protein: 30 g · Fett/Fat: 19 g · Carbs: 7 g