John Myers
Salad with Pumpkin, Caramelized Pears, Blue Cheese and Fillet Strips
The perfect salad with pumpkin, caramelized pears, blue cheese and fillet strips recipe with a picture and simple step-by-step instructions.
- 600 g Beef fillet
- 200 g Wild herbs Salad
- 2 piece Pears
- 150 g Hokkaido pumpkin
- 1 tablespoon Butter
- 10 piece Walnuts
- 300 g Blue cheese
- 3 tablespoon White wine vinegar
- 7 tablespoon Oil
- 10 tablespoon Passion fruit juice
- 1 tablespoon Pumpkin seed oil
- Tarragon
- Sugar
- Salt and pepper
- Wash and dab the beef fillet, season with pepper, salt and rosemary and soak in olive oil for about 2 hours. Then sear it sharply on all sides and cook at 80 degrees for 1 ¼ hour. Let rest before serving.
- Wash and clean the lettuce. Peel and quarter the pear, remove core and cut diagonally into diamonds. Caramelize the sugar in a pan and briefly toss the pear in it.
- Cut the pumpkin with the skin into pieces or wedges. Fry or cook them briefly in a pan with butter. Season with salt and pepper.
- Roughly chop the walnuts and toast them in a pan without oil with a little sugar. For the dressing, whisk together the juice, oil, vinegar, salt and pepper and add a little tarragon.
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