Grilled fillet steak with roast bread salad
easy
30 mins
30 mins
Ingredients
- 4 Beef fillet steaks (approx. 175 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp coarse pepper
- 4 TABLESPOONS Lime juice
- 7-10 Tbsp Sugar
- 7 TABLESPOONS Oil
- 1 TABLESPOON Gourmet Captains
- 2 stem(s) Moroccan peppermint
- 300 g cherry tomatoes
- 2 Spring onions
- 3 Toast bread slices (à approx. 25 g)
- 2 Garlic cloves
- 2 Mini romaine lettuce hearts (à approx. 100 g)
- 7-10 Tbsp Oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the meat and dab dry. Brush the grill pan with oil, heat it up very much. Add meat and grill all around for 3-4 minutes. Season meat with salt and pepper, place on an oiled baking tray and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes until medium heat.
- 2
For the vinaigrette season lime juice with salt, pepper and sugar. Fold in 4 tablespoons of oil. Coarsely chop the capers. Wash mint, dab dry, remove leaves and chop finely. Add capers and mint to the vinaigrette.
- 3
Wash and halve the tomatoes. Clean and wash spring onions and cut into rings. Remove the crusts from the bread and cut into cubes. Peel garlic and chop finely. Heat 3 tablespoons of oil in a large frying pan and fry the bread cubes in it while turning, add the garlic after 2-3 minutes and fry briefly, remove.
- 4
Clean, wash and cut the salad into strips. Mix salad, spring onions and tomatoes. Pour vinaigrette over it, mix well. Take the meat out of the oven, wrap in aluminium foil and let it rest for about 5 minutes.
- 5
Mix the bread cubes into the salad and immediately arrange on plates with the fillet steak.
Nutrition Facts
420 kcal
13 g
25 g
35 g
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