Wash the meat, dab dry and cut into 2-3 cm thick medallions. Mix pepper and chili flakes and rub medallions all around. Season meat with salt. Heat oil in a large pan. Fry the meat for about 6 minutes, turning it over.
For the dressing, mix mayonnaise, yoghurt, apple juice, vinegar and parsley. Season to taste with salt and pepper. Clean the cabbage, wash and drain well. Cut leaves into bite-sized pieces. Wash the apple, cut the fruit flesh into thin slices up to the core. Mix cabbage, apple and dressing
Take the meat out and let it rest for about 5 minutes. Cut cress from the bed. Arrange 2-3 medallions and salad on plates. Sprinkle with cress