Fillet Steak with Salad

5 from 4 votes
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 1 people



  • Clarified butter
  • 1 pole Asparagus thick stick
  • 1 small part Lettuce heart
  • 3 leaves Radicchio
  • 1 pole Spring onion
  • 1 Tablespoon Sour cream
  • 1 Teaspoon. Mustard
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Ressi vinegar
  • Salt, sugar, pepper, a.d. M.
  • Water as needed


  • Peel the asparagus in half and cut in half again. Cut into pieces, wash the lettuce, chop up, cut mouth-sized pieces, as well as the radicchio. In a bowl and pour the mixed dressing over it. Lightly fry the asparagus and spring onions. Add to the salad. He can now pull through well.
  • Heat the clarified butter in a pan, let it melt and add the fillet that has been dabbed dry. Give the meat the necessary time to sear. Fry all over on all sides. Then to rest 10-15min. Place in the preheated oven on the grid at 140 ° In the meantime, arrange the salad, I still had strawberries that I put with it.
  • Done. If you want, you can give a quick herb butter as you like. You can also pull a little sauce out of the roast.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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