🥗 Juicy Beef Steak with Fresh Watercress and Radish Salad

Name: Juicy Beef Steak with Fresh Watercress and Radish Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 beef fillet steaks (approx. 150 g each); salt; 1 tsp coriander seeds (ground); pepper (from the mill); 1 tbsp ghee; 400 g watercress; 8 radishes; 4 tbsp white wine vinegar; 1 tbsp lemon juice; 1 tsp hot mustard; 1 tsp honey; 6 tbsp olive oil; salt; pepper (from the mill)

438 kcal · 30 min · 4 servings

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Ingredients

4 beef fillet steaks (approx. 150 g each)
salt
1 tsp coriander seeds (ground)
pepper (from the mill)
1 tbsp ghee
400 g watercress
8 radishes
4 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp hot mustard
1 tsp honey
6 tbsp olive oil
salt
pepper (from the mill)

Instructions

1. Preheat the oven to 80 degrees Celsius. Set it to conventional heating (top and bottom heat).
2. Rinse the beef steaks under cold running water. Then pat them completely dry with kitchen paper.
3. Season the steaks generously on both sides with salt, ground coriander, and black pepper.
4. Heat lard in a frying pan until it is hot. Sear the steaks on both sides until they form a brown crust.
5. Place the seared steaks on a pre-warmed plate. Put the plate into the preheated oven.
6. Let the steaks cook in the oven for about 15 minutes until pink inside. The time may vary depending on the thickness of the meat.
7. Turn the steaks once halfway through the cooking time to ensure even cooking.
8. Rinse the watercress under cold running water. Remove wilted leaves and thick stems.
9. Dry the watercress thoroughly. Use a salad spinner or pat it dry with kitchen paper.
10. Rinse the radishes under cold running water. Cut off the tough stem ends.
11. Slice the radishes into very thin slices, for example using a vegetable slicer.
12. Distribute the watercress and radish slices onto the serving plates.
13. Whisk vinegar, lemon juice, mustard, and honey together in a small bowl until smooth.
14. Slowly stir the oil into the vinegar mixture while continuing to whisk.
15. Season the dressing with salt and pepper to taste.
16. Drizzle a small amount of dressing onto the plates with the salad.
17. Pour the remaining dressing over the entire salad.
18. Take the steaks out of the oven. Let them rest for a few minutes to allow the meat juices to distribute.
19. Slice the steaks into bite-sized pieces.
20. Serve the sliced steaks together with the salad.

Nutrition per serving

kcal: 438
Protein: 44 g · Fett/Fat: 27 g · Carbs: 4 g