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🍽️ Spicy Beef Fillet Salad Bowl

481 kcal · 30 min · 4 servings

Ingredients

• 1 tsp white peppercorns
• 1 tsp coriander seeds
• 275 g beef fillet (from the center, whole piece)
• salt
• 1 tsp olive oil
• 1 romaine lettuce
• 100 g tomatoes (2 tomatoes)
• 50 g mixed cherry tomatoes (red and yellow)
• 1 stalk celery (approx. 100 g, from the center of the stalk)
• 30 g macadamia nuts
• 0.5 avocado
• 1 lime
• 200 g yogurt (1.5% fat)
• pepper
• Tabasco

Instructions

1. 1. Lightly crush the peppercorns and coriander seeds in a mortar.
2. 2. Pat the beef fillet dry with kitchen paper.
3. 3. Season the meat with salt.
4. 4. Roll the fillet in the crushed spices until fully coated.
5. 5. Heat the oil in a frying pan.
6. 6. Sear the steak on both sides over high heat.
7. 7. Reduce the heat.
8. 8. Cook the meat for 7 to 8 minutes, turning it several times.
9. 9. Remove the meat from the pan.
10. 10. Wrap the meat in aluminum foil.
11. 11. Let the meat rest in the foil.
12. 12. Clean the salad greens.
13. 13. Wash the salad greens.
14. 14. Spin the salad dry.
15. 15. Cut the salad into bite-sized pieces.
16. 16. Wash the tomatoes.
17. 17. Cut out the stem areas of the tomatoes in a wedge shape.
18. 18. Halve or quarter the tomatoes depending on their size.
19. 19. Clean the celery.
20. 20. Wash the celery.
21. 21. Remove the fibrous strings from the celery.
22. 22. Cut the celery into thin strips.
23. 23. Roast the macadamia nuts in a dry pan until golden brown.
24. 24. Place the nuts on a plate.
25. 25. Let the nuts cool down slightly.
26. 26. Roughly chop the cooled nuts.
27. 27. Halve the avocado.
28. 28. Remove the avocado flesh from the skin.
29. 29. Squeeze the lime.
30. 30. Puree the avocado flesh finely with yogurt.
31. 31. Add 2 tablespoons of lime juice to the avocado mixture.
32. 32. Season the mixture with salt.
33. 33. Season the mixture with pepper.
34. 34. Add Tabasco sauce to the mixture.
35. 35. Slice the rested beef fillet.
36. 36. Toss the salad with half of the dressing.
37. 37. Arrange the salad in a large bowl.
38. 38. Distribute the beef over the salad.
39. 39. Distribute the tomatoes over the salad.
40. 40. Distribute the celery over the salad.
41. 41. Distribute the nuts over the salad.
42. 42. Drizzle the dish with the remaining dressing.
43. 43. Serve the salad.

Nutrition per serving

• kcal: 481
• Protein: 48 g · Fett/Fat: 27 g · Carbs: 9 g