Salad with beef tenderloin

Name: salad with beef tenderloin
Total time: 20 min
Yield: 2
Ingredients: 250 gram beef fillet; 250 gram steak; 1 tablespoon olive oil; 1 teaspoon paprika; 4 tomato; 75 gram arugula; 75 gram mixed leaf lettuce; 1 lemon; 4 tablespoon extra virgin olive oil; 50 gram bean sprouts; 4 tablespoon soy sauce for the dressing; 2 tablespoon sherry for the dressing; 2 tablespoon White wine for the dressing; 1 teaspoon honey for the dressing

Ingredients

250 gram beef fillet
250 gram steak
1 tablespoon olive oil
1 teaspoon paprika
4 tomato
75 gram arugula
75 gram mixed leaf lettuce

1 lemon
4 tablespoon extra virgin olive oil
50 gram bean sprouts
4 tablespoon soy sauce for the dressing
2 tablespoon sherry for the dressing
2 tablespoon White wine for the dressing
1 teaspoon honey for the dressing

Directions

Rub the beef fillet with olive oil and sprinkle the meat with paprika, salt and pepper.
Mix the tomatoes with the arugula and leaf lettuce. Spoon the lemon juice and 2 tablespoons of olive oil extra virgin.
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.
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.
Divide the salad over plates. Place the beef tenderloin on top, spread the bean sprouts over it and sprinkle with the dressing.