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🍽️ Melon and Papaya Soup with Grilled Beef Fillet

718 kcal · 30 min · 4 servings

Ingredients

• 80 g beef fillet
• salt
• pepper (from the mill)
• 20 ml soy sauce
• 2 ripe papayas
• 2 ripe net melons
• 1 tsp sugar
• 1 pinch chili powder
• 800 ml poultry broth
• Tabasco
• 2 tsp black sesame seeds

Instructions

1. 1. Cut the beef fillet into 8 even slices.
2. 2. Season the meat slices generously with salt, pepper, and soy sauce.
3. 3. Let the meat marinate for a few minutes to absorb the flavors.
4. 4. Cut the papaya and the melon in half.
5. 5. Remove the seeds from the fruits.
6. 6. Separate the flesh from the skin.
7. 7. Cut the fruit flesh into small, bite-sized cubes.
8. 8. Set aside a few fruit cubes for garnishing.
9. 9. Add the sugar and 2 tablespoons of water to a pot.
10. 10. Heat the mixture and let it caramelize until it turns light brown.
11. 11. Add the remaining fruit flesh to the pot.
12. 12. Dust the fruit flesh with chili powder.
13. 13. Pour the broth over the fruits.
14. 14. Bring the soup to a boil.
15. 15. Let the soup simmer gently for 5 minutes.
16. 16. Then puree the soup until smooth.
17. 17. Add a little hot water if necessary to adjust the consistency.
18. 18. Season the soup vigorously with salt and a few drops of Tabasco.
19. 19. Ladle the hot soup onto pre-warmed plates or bowls.
20. 20. Place the marinated beef fillet slices into the soup.
21. 21. Garnish the soup with the reserved fruit cubes.
22. 22. Sprinkle black sesame seeds over the dish.
23. 23. Serve the soup immediately.

Nutrition per serving

• kcal: 718
• Protein: 38 g · Fett/Fat: 27 g · Carbs: 79 g