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🥗 Tender Beef Fillet on Arugula with Toasted Pumpkin Seeds

625 kcal · 30 min · 4 servings

Ingredients

• 400 g Beef Fillet
• 1 Garlic Clove
• 2 tbsp chopped Parsley
• 6 tbsp Olive Oil
• Salt
• Pepper (from the mill)
• 500 g Cherry Tomatoes
• 1 bunch Arugula
• 80 g Parmesan
• 3 tbsp Pumpkin Seed Oil
• 2 tbsp white Balsamic Vinegar
• 1 tsp Mustard
• Pumpkin Seeds

Instructions

1. 1. Slice the beef fillet into very thin strips.
2. 2. Peel one garlic clove and chop it finely.
3. 3. Mix the garlic with fresh parsley, oil, salt, and pepper to make a marinade.
4. 4. Coat the meat on all sides with the marinade.
5. 5. Cover the meat and place it in the refrigerator for 60 minutes.
6. 6. Wash the tomatoes and cut them into quarters.
7. 7. Wash the arugula and shake off excess water.
8. 8. Remove the tough stems from the arugula.
9. 9. Grate the Parmesan into coarse shavings.
10. 10. Whisk together pumpkin seed oil, vinegar, mustard, salt, and pepper for the dressing.
11. 11. Toast the pumpkin seeds in a pan without oil until golden brown.
12. 12. Set the toasted pumpkin seeds aside.
13. 13. Sear the meat quickly on both sides in the same pan without oil.
14. 14. Toss the arugula and tomatoes with the dressing.
15. 15. Divide the salad among four plates.
16. 16. Top the salad with the beef strips.
17. 17. Serve the dish garnished with the toasted pumpkin seeds and Parmesan shavings.

Nutrition per serving

• kcal: 625
• Protein: 40 g · Fett/Fat: 48 g · Carbs: 9 g