Beef steaks with herb dip
easy
45 mins
45 mins
Ingredients
- 100 g Picking salad
- 100 g Lamb's lettuce
- 180 g cherry tomatoes
- 1 (300 g) Cucumber
- 1 (180 g) yellow pepper
- 4 TSP Oil
- 2 TABLESPOONS Cider vinegar
- 1 TEASPOON medium hot mustard
- 1 TEASPOON Honey
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 bunch Parsley
- 1/2 (62,5 g) Mug Creme Légere
- 1 (120 g) small baguette
- 2 Garlic cloves
- 4 TSP Butter
- 8 (65 g each) lean beef fillet medallions
Directions
- 1
Clean the plucked and lamb's lettuce, tear into bite-sized pieces, wash and dab dry. Wash and halve the tomatoes. Peel the cucumber, quarter it lengthwise and cut into slices. Quarter peppers, remove seeds, wash and cut into strips. Mix lettuce, tomatoes, cucumber slices and paprika.
- 2
Whisk 3 teaspoons of oil, vinegar, mustard, honey and 2 tablespoons of water, season with salt and pepper, set aside. Wash parsley, pluck leaves from the stalks and chop finely. Mix creme légere with parsley, put aside. Cut baguette in half lengthwise and divide again. Peel garlic and chop finely. Spread bread with butter and sprinkle with garlic. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10 minutes until crispy. Season beef steaks with salt and pepper. Let a grill pan get very hot, brush with 1 teaspoon of oil and fry the medallions for 2-3 minutes on each side.
- 3
Spread bread with butter and sprinkle with garlic. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10 minutes until crispy. Season beef steaks with salt and pepper. Let a grill pan get very hot, brush with 1 teaspoon of oil and fry the medallions for 2-3 minutes on each side. Drizzle salad with vinaigrette. Arrange salad, medallions, garlic bread and herb cream on 4 plates
Nutrition Facts
370 kcal
23 g
18 g
32 g
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