Summary

Ingredients

• 2 mango (s)
• 2 avocado (s)
• 2 onion (s), red
• 2 hot peppers
• 1 cucumber (s)
• 8 tablespoon olive oil
• 8 tablespoon lemon juice or orange juice, freshly squeezed
• 1 bowl rocket
• 600 g beef fillet (s)
• salt and pepper
• Cinnamon powder
• Curry powder
• 4 tablespoon oil for frying

For the ciabatta:

• 1 tablespoon olive oil
• 1 teaspoon sugar
• 250 ml water, lukewarm
• 1 pack dry yeast or 5 g fresh yeast
• 1 teaspoon salt
• 450 g flour

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Instructions

1. Dice the mango, avocado and cucumber. Peel the onions, chop them into small pieces and sauté briefly in the pan to taste, then let them cool. Chop the peppers into small pieces.
2. Mix a dressing of oil, lemon or orange juice, salt, pepper, cinnamon and curry and mix with the tartare.
3. Season the fillet of beef with salt and pepper and sear it in the pan for 2 minutes on each side. Depending on the thickness of the fillet, place in the oven for 12 - 15 minutes at 150 ° C with convection.
4. Garnish the tartar with rocket and beef fillet strips and decorate with salt and pepper as desired.
5. For the ciabatta:
6. Mix the flour with the salt. Dissolve the yeast in the water, add sugar and olive oil and then knead everything with a dough hook. Let the dough rise until it doubles in volume.
7. Then knead the dough again by hand with a little flour and then shape it on a tray and let it rest a little more.
8. Then preheat the oven to 210 ° C with convection and place a pot of water on the bottom of the oven. Bake the bread for about 35 minutes.
9. Vanessa prepared this recipe as a starter in the program The Perfect Dinner - Day 3 in Düsseldorf - on Wednesday, June 17th, 2020