Fried potato salad with beef fillet

Ingredients for 2 servings:

• 300 g beef fillet(s), cut into 2 steaks
• 700 g potatoes
• 2 onions
• 1 garlic clove(s)
• ½ tsp, leveled cumin
• Salt
• ½ tsp sautéed thyme
• Oil, neutral
• ½ tsp, pressed Madras curry powder, hot
• ½ tsp, crushed paprika powder, hot
• half iceberg lettuce
• ¾ cucumber(s)
• 1 m.-sized tomato(s)
• 2 tbsp olive oil
• ½ lemon(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

lukewarm and filling, delicious

Peel and wash the potatoes, boil for 15 minutes, and drain. Peel and dice one onion, then set aside. Marinate the meat with 2 tablespoons of oil, cumin, thyme, crushed garlic, and salt. Prepare a large salad bowl. Wash and chop the iceberg lettuce, as well as the tomato. I always dice it large. Peel and chop the second onion. Peel and slice the cucumber and add everything to the bowl. Now add the drained potatoes to a hot pan with oil and fry until crispy. Turn or toss occasionally. When the potatoes start to crisp, add the diced onions and fry them. Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit). Sear the marinated fillet steaks in hot oil and place them in the oven for 10 minutes. I cook the potatoes and the meat in two pans at the same time. Then both are cooked in about the same time. Just before the potatoes are crispy, add salt, curry powder, and paprika. Remove the cooked meat from the oven and slice it. Dress the salad with lemon, olive oil, 2 tablespoons of neutral oil, and salt. Then add the fried potatoes and toss the salad. Transfer the salad to a plate and arrange the meat on top.