Crispy summer salad with grilled beef tenderloin and fresh berries
Ingredients (4 servings)
22 beef tenderloin steaks (sirloin), approx. 2 cm thick, approx. 150 g, salt, and pepper
350 g Romaine lettuce
200 g fresh green snap peas
1 tablespoon finely shredded horseradish
1 teaspoon acacia honey
1 teaspoon coarse mustard
Almost 1 tablespoon finely shredded horseradish
50 g hazelnuts
1 teaspoon oil, cold-pressed rapeseed oil is recommended
200 g fresh berries – currants, blueberries, blackcurrants or strawberries
Whole wheat bread, 200 g
Cooking (cooking time ≈ 20 minutes)
Dry the meat with a paper towel, add salt and pepper. Sear the steaks for 1 minute from each side.Move the meat away from the coals or raise the grid higher. The meat should be cooked until the juices are coming out on top, then turn the steak and wait for the juices to seep from the top again. The steaks will be pink inside.Remove the steaks from the grill and allow to rest.
Divide the cabbage and chop as finely as possible.
Finely chop the
pea pods in long strips.Finely grate the horseradish and then mix all together.
Coarsely chop the hazelnuts.
Mix honey, mustard, nuts and rapeseed oil, add salt and pepper. Add fresh berries to the dressing.
Ready to serve!
Cut the meat in slices and place on the salad. Pour the berry sauce over the meat.
Energy value (one serving)
1620 kJ – 388 kcal