John Myers
Ingredients for 2 servings:
- 2 medium-sized rump steaks
- 2 handfuls of arugula
- 1 handful of walnuts
- 1 large apple
- 1 tsp mustard, grainy
- some olive oil
- e.g. raspberry vinegar
- 1 handful of raspberries, fresh
- salt and pepper
- some Parmesan
- 1 tsp sugar
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
For the salad dressing, combine the mustard with olive oil, a little raspberry balsamic vinegar, and a few fresh raspberries in a shaker. Shake well and season with salt and pepper. Briefly roast the walnuts in a dry pan and sprinkle with sugar to taste until caramelized. Wash the lettuce, spin dry, and remove any unsightly bits. Season the steaks with salt and pepper and fry in a hot pan until medium-rare. Let the steaks rest for a few minutes. Meanwhile, spread the salad on a plate, drizzle with a little dressing, and sprinkle with the nuts. If you like, you can also grate Parmesan cheese over the salad. Thinly slice the apple and arrange them on top of the salad. Cut the steaks into strips, arrange them on top of the salad, and serve.
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