Fillet of beef with tomato salad

Name: Fillet of beef with tomato salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g baby potatoes; 7-10 Tbsp salt, pepper, sugar; 3-4 Stem(s) Basil; 3-4 Stem(s) Parsley; 3 tablespoons (75 g) Low-fat curd; 3 TABLESPOONS Mineral water; 1 small onion; 2 medium-sized tomatoes; 1-2 TABLESPOONS White wine vinegar; 1 tsp (5 g) Oil; 100 g Fillet of beef

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g baby potatoes
7-10 Tbsp salt, pepper, sugar
3-4 Stem(s) Basil
3-4 Stem(s) Parsley
3 tablespoons (75 g) Low-fat curd
3 TABLESPOONS Mineral water
1 small onion
2 medium-sized tomatoes
1-2 TABLESPOONS White wine vinegar
1 tsp (5 g) Oil
100 g Fillet of beef

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Wash and finely chop the basil, except for a little to garnish, and the parsley. Mix quark, mineral water, basil and half parsley. Season with salt and pepper
3
Peel and finely chop the onion. Wash and slice the tomatoes. Mix vinegar, salt, pepper and sugar. Beat 1/2 tsp. oil into the mixture. Mix with tomatoes and onion
4
Wash the fillet if necessary and dab dry. Fry in 1/2 teaspoon hot oil for 2-3 minutes on each side. Season with salt and pepper. Drain the potatoes. Arrange everything. Garnish with remaining basil and sprinkle with the remaining parsley.
5
You can also mix the marinade with a little broth instead of mineral water. It then tastes even spicier