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HINAABSAR
Salad with beef tenderloin
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Ingredients
Directions
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Rub the beef fillet with olive oil and sprinkle the meat with paprika, salt and pepper.
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Mix the tomatoes with the arugula and leaf lettuce. Spoon the lemon juice and 2 tablespoons of olive oil extra virgin.
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Pour hot water and then cold water over the bean sprouts in a colander. Drain. Mix the ingredients for the dressing with the rest of the extra virgin olive oil.
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Heat a grill or frying pan on a high setting. In this process, scald the meat and brown and rosé for 2-3 minutes, depending on the thickness.
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Divide the salad over plates. Place the beef tenderloin on top, spread the bean sprouts over it and sprinkle with the dressing.
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105 minMain dishlemon, salt, sugar, shallots, fennel tubers, olive oil, fish fond, dry white wine, Pernod (liquor), dry white vermouth, cook's cream, Red wine, Red port, capers, ground mustard seed, parsley, butter, Spinach, slipping tongs,sliptongetjes with mustard seeds on spinach -
55 minMain dishonion, traditional olive oil, frozen Italian stir-fry vegetables, penne rigate, passata di pomodoro, tap water, dried Italian herbs, slice of cheese,pasta dish with Italian vegetables and cheese -
35 minMain disheggplant, traditional olive oil, half-to-half-chopped, salt, fresh coriander, peeled canned tomatoes, fresh mashed potatoes, grated cheese,casserole with eggplant and minced meat -
20 minMain dishpotatoes, olive oil, Red onions, winter carrot, kohlrabi, peeled tomatoes, garlic, herb butter,winter ratatouille
Nutrition
460Calories
Sodium0% DV3.1g
Fat43% DV28g
Protein68% DV34g
Carbs4% DV12g
Fiber16% DV4g
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