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🥗 Tender Beef Fillet with Grilled Pepper and Arugula

354 kcal · 30 min · 4 servings

Tender Beef Fillet with Grilled Pepper and Arugula Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the bell peppers under running water.
  2. 2. Remove the stems, seeds, and white inner membranes from the peppers.
  3. 3. Cut the bell peppers into four equal pieces.
  4. 4. Line a baking tray with baking paper.
  5. 5. Arrange the pepper pieces on the tray with the skin side facing up.
  6. 6. Switch the oven to the grill function and preheat it.
  7. 7. Grill the peppers in the preheated oven for about 10 minutes.
  8. 8. Ensure that the skin turns black and bubbles form.
  9. 9. Take the peppers out of the oven.
  10. 10. Place the hot pepper pieces into a sealable plastic bag.
  11. 11. Seal the bag tightly.
  12. 12. Let the peppers rest in the sealed bag for 10 minutes.
  13. 13. Take the peppers out of the bag.
  14. 14. Remove the charred skin from the pepper pieces.
  15. 15. Cut the flesh of the peppers into wide strips.
  16. 16. Rinse the beef fillet under cold water.
  17. 17. Pat the meat dry with a kitchen towel.
  18. 18. Season the meat all over with pepper.
  19. 19. Heat ghee (clarified butter) in a frying pan.
  20. 20. Sear the meat on all sides for a short time over high heat.
  21. 21. Remove the meat from the pan.
  22. 22. Let the meat rest covered for about 10 minutes.
  23. 23. Wash the arugula thoroughly.
  24. 24. Spin-dry the arugula.
  25. 25. Whisk lemon juice, oil, mustard, and a pinch of sugar together in a small bowl.
  26. 26. Slice the rested beef fillet into thin slices.
  27. 27. Season the meat slices with salt.
  28. 28. Divide the pepper strips and arugula among four plates.
  29. 29. Place the meat slices on top of the salad.
  30. 30. Drizzle the dish with the vinaigrette.
  31. 31. Season everything finally with a little pepper.
  32. 32. Grate fresh Parmesan cheese over the finished dish.

Nutrition per serving