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