Smoked beef fillet on lamb's lettuce with pumpkin seed vinaigrette

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
3 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 2 red onions
  • 2 TABLESPOONS Lime juice
  • 50 ml dark balsamic vinegar
  • 7-10 Tbsp salt, pepper
  • 80 ml Pumpkin seed oil
  • 2 TABLESPOONS medium hot mustard
  • 50 g Mayonnaise
  • 100 g Fresh cream
  • 1 medium potato
  • 3-4 Tbsp Oil
  • 7-10 Tbsp Salt

Directions

  1. 1

    For the pumpkin seed vinaigrette, peel and dice the onions and blanch in a little water for 1-2 minutes. Drain. Mix lime juice, vinegar, salt and pepper. Mix in pumpkin seed oil. Stir in diced onions.

  2. 2

    For the mustard cream, mix medium hot mustard with mayonnaise and crème fraîche.

  3. 3

    For the crisps, peel and wash the potatoes and slice or cut them into thin slices. Briefly blanch in the pot with a little water. Drain, dab dry well. Heat the oil in a pan. Fry the potato slices until golden brown and crispy.

  4. 4

    Lift out, drain on kitchen paper and season with salt.

  5. 5

    Clean, wash and drain the lamb's lettuce. Mix with the vinaigrette. Arrange the fillet of beef on top. Drizzle the mustard cream over it with a spoon. Sprinkle with pumpkin seeds. Add potato chips.

  6. 6

    Baguette goes with it.

Nutrition Facts

KCAL
500 kcal
CARBS
6 g
FATS
45 g
PROTEINS
15 g