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Salad with beef tenderloin
 
 
2 ServingsPTM20 min

Salad with beef tenderloin


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Directions

  1. Rub the beef fillet with olive oil and sprinkle the meat with paprika, salt and pepper.
  2. Mix the tomatoes with the arugula and leaf lettuce. Spoon the lemon juice and 2 tablespoons of olive oil extra virgin.
  3. 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.
  4. 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.
  5. 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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Nutrition

460Calories
Sodium0% DV3.1g
Fat43% DV28g
Protein68% DV34g
Carbs4% DV12g
Fiber16% DV4g

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