🥗 Nut-crusted beef fillet with curry dip and fresh salad

Name: Nut-crusted beef fillet with curry dip and fresh salad
Total time: 30 min
Yield: 4 servings
Ingredients: 50 ml mild white wine vinegar; 40 g honey; 2 tbsp curry powder; 2 tbsp turmeric; 100 ml orange juice; 1 clove garlic; 600 g beef fillet (kitchen-ready); 150 g mixed, chopped nuts (as desired, e.g. peanuts, cashew nuts, macadamia nuts); 3 tbsp light soy sauce; 1 red chili pepper; 0.5 head lettuce; 6 radishes; 0.5 salad cucumber; 1 red onion; 2 tbsp lime juice; 4 tbsp soybean oil; salt; pepper (from the mill); sugar

571 kcal · 30 min · 4 servings

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Ingredients

50 ml mild white wine vinegar
40 g honey
2 tbsp curry powder
2 tbsp turmeric
100 ml orange juice
1 clove garlic
600 g beef fillet (kitchen-ready)
150 g mixed, chopped nuts (as desired, e.g. peanuts, cashew nuts, macadamia nuts)
3 tbsp light soy sauce
1 red chili pepper
0.5 head lettuce
6 radishes
0.5 salad cucumber
1 red onion
2 tbsp lime juice
4 tbsp soybean oil
salt
pepper (from the mill)
sugar

Instructions

1. Put honey, vinegar, curry powder, turmeric, orange juice, and 100 milliliters of water into a pot.
2. Bring the mixture to a boil while stirring.
3. Peel the garlic cloves and press them directly into the pot.
4. Let the sauce thicken over medium heat for about 40 minutes.
5. Season the sauce to taste and let it cool down completely.
6. Wash the beef fillet and pat it dry with kitchen paper.
7. Cut the meat into thin strips.
8. Toss the meat strips in pepper and then in soy sauce.
9. Coat the strips in the nut mixture and press the coating firmly onto the meat.
10. Heat oil in a large frying pan.
11. Fry the meat strips until golden brown on all sides.
12. Remove the meat from the pan and let it drain on kitchen paper.
13. Wash the chili pepper and cut it in half lengthwise.
14. Remove the seeds from the chili and chop it finely.
15. Wash the salad leaves, trim them, and spin them dry.
16. Tear the dry salad into small pieces.
17. Wash the radishes and the cucumber.
18. Slice the vegetables very thinly or shred them.
19. Peel the onion and cut it in half.
20. Cut the onion halves into thin strips.
21. Whisk the lime juice with the oil and the chopped chili.
22. Season the vinaigrette with salt, pepper, and a pinch of sugar.
23. Toss the salad with the radishes, cucumber, onions, and vinaigrette.
24. Plate the salad and arrange the nut-crusted fillet strips on top.
25. Serve the cooled curry sauce as a dip on the side.

Nutrition per serving

kcal: 571
Protein: 45 g · Fett/Fat: 35 g · Carbs: 19 g