Late summer salad with beef fillet strips and porcini mushrooms

Ingredients for 1 servings:

• 1 small beef fillet(s)
• Butter, melted
• 2 small porcini mushrooms
• 1 handful of lamb’s lettuce, cleaned
• 1 small bunch of radishes, sliced
• some fresh basil, chopped
• 2 parts sunflower oil
• 1 part balsamic vinegar
• 1 pinch of mustard
• 1 dashes lemon juice
• some salt and pepper from the mill
• 1 dashes maple syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Important: Mix the dressing ingredients together with a hand blender until the maple syrup flavor is still clearly present. For the salad, briefly sear the 2-3 cm thick beef fillet in a pan with melted butter on both sides. Then place it in a hot oven at 175°C (top/bottom heat) for 10 minutes, until it is still tender pink on the inside. Just before arranging the salad, sear the cleaned porcini mushrooms in the same pan. Arrange the washed lamb’s lettuce on a plate with the sliced ​​radishes and basil leaves. Cut the beef fillet into strips and place them on the salad with the porcini mushrooms.