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Shannon s
Roast sirloin with marinated mushrooms
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Ingredients
Directions
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Cut the chestnut mushrooms and grilled roast beef into slices.
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Press the garlic cloves.
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Wash the mesclun and split it into pieces.
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In a pan, bring plenty of water with a fourth of the lemon juice and a little salt to the boil.
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Add the slices of mushroom, cook them in 5 minutes and let them drain in a colander.
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Beat the remaining lemon juice in a bowl with the garlic, olive oil, thyme and some salt and freshly ground pepper to make a dressing.
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Mix the mushrooms in a bowl with a few tablespoons of dressing.
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Divide the mesclun and arugula over plates.
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Fold the slices of roast beef double and roll them loosely into roses.
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Put the florets with the grill edge upwards on the lettuce and spread the mushrooms over it.
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Sprinkle the rest of the dressing over the lettuce.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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