🍽️ Juicy Beef Fillet Steaks with Crunchy Beetroot-Cucumber Salad

Name: Juicy Beef Fillet Steaks with Crunchy Beetroot-Cucumber Salad
Total time: 30 min
Yield: 4 servings
Ingredients: beef fillet steaks 600 g; pumpernickel 4 slices; honey 1 tbsp; sweet mustard 1 tbsp; olive oil 3 tbsp; vinegar 2 tbsp; salt pinch; pepper, black ground pinch; oil 1 tbsp; parsley, fresh 20 g; cucumbers 2 pcs; beetroot, pre-cooked 750 g

605 kcal · 30 min · 4 servings

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Ingredients

beef fillet steaks 600 g
pumpernickel 4 slices
honey 1 tbsp
sweet mustard 1 tbsp
olive oil 3 tbsp
vinegar 2 tbsp
salt pinch
pepper, black ground pinch
oil 1 tbsp
parsley, fresh 20 g
cucumbers 2 pcs
beetroot, pre-cooked 750 g

Instructions

1. Take the beef fillet steaks out of the fridge and let them come to room temperature for a short while.
2. Preheat the oven to 160 degrees Celsius with fan (convection).
3. Crumble the pumpernickel into small pieces.
4. Toast the pumpernickel pieces in a pan without added fat for about 4 minutes.
5. Remove the toasted pumpernickel pieces from the pan and place them on a plate.
6. Clean the pan thoroughly.
7. Put honey, sweet mustard, olive oil, and vinegar into a bowl.
8. Mix the ingredients for the dressing well together.
9. Finally season the dressing with salt and pepper.
10. Heat 1 tablespoon of oil in the pan over high heat.
11. Rinse the fillet steaks briefly.
12. Pat the steaks dry with a kitchen towel.
13. Salt the beef fillet steaks.
14. Sear the steaks in the hot oil for about 1 minute on each side.
15. Pepper the steaks after searing.
16. Place the steaks in a baking dish.
17. Cook the steaks in the preheated oven for approx. 7 minutes.
18. Wash the parsley thoroughly.
19. Shake the parsley dry.
20. Pluck the parsley leaves from the stems.
21. Chop the parsley leaves coarsely.
22. Wash the cucumber.
23. Grate the cucumber coarsely directly into the bowl with the dressing.
24. Let the beetroot drain.
25. Cut the beetroot into small cubes.
26. Add the grated cucumbers and the beetroot cubes to the bowl.
27. Add the chopped parsley to the bowl.
28. Mix everything well with the dressing.
29. Season the salad with salt, pepper, and a pinch of sugar.
30. Take the steaks out of the oven.
31. Slice the fillet steaks.
32. Arrange the salad on deep plates.
33. Distribute the toasted pumpernickel pieces (croutons) on the salad.
34. Place the slices of beef fillet on the salad.
35. Serve the dish immediately.

Nutrition per serving

kcal: 605
Protein: 40 g · Fett/Fat: 36 g · Carbs: 27 g