John Myers
Ingredients for 2 servings:
- 250 g lamb’s lettuce
- 1 bell pepper(s), yellow
- 250 g raspberries
- 100 g cashew nuts
- 200 g mushrooms
- 300 g beef fillet(s)
- 4 tbsp olive oil for frying
- 1 tbsp orange juice
- 2 tbsp balsamic vinegar
- salt and pepper
- Sugar
- 3 tbsp water
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes
Light summer Sunday meal
Wash and sort the lamb’s lettuce. Arrange the leaves on a platter. Remove the stems, seeds, and white membranes from the bell peppers, dice them, and add them to the lamb’s lettuce. Sort the raspberries and arrange them on the platter. Clean the mushrooms and slice them. Wash the beef and pat them dry. Lightly season with salt and pepper and rub with a few crumbs of sugar. Cut into slices about the thickness of a finger. Not too thin so the meat doesn’t dry out during frying. Lightly toast the cashew nuts in a dry pan and add them to the platter. Roast the mushrooms with 2 tablespoons of oil over medium heat until all the liquid has evaporated. Layer them on the platter. Briefly brown the beef fillet on both sides in the remaining oil over high heat and then spread it on the salad. Boil off the cooking juices with 3 tablespoons of water. Add 1 tablespoon of orange juice, 2 tablespoons of balsamic vinegar, salt, and pepper to the pan, bring to a boil, and let it reduce slightly. Drizzle the marinade over the salad and enjoy.
Facebook Comments