Beef Fillet and Bean Salad on Pepper Vinaigrette
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beans, reen
- 200 g onion (s), red
- 300 g cherry tomato (s) on a stick
- 3 teaspoons mustard, medium hot
- 125 ml olive oil
- 4 tablespoon tarragon vinegar
- salt
- 1 pinch (s) sugar
- 3 teaspoons peppercorns, green
- 25 ml olive oil
- 4 slices beef fillet (s) à 160 g
- Black pepper, coarsely crushed
- Fleur de sel
Print Recipe
Pin Recipe Instructions
- Clean the beans, cook in salted boiling water for 10 minutes, rinse and drain well.
- In the meantime, peel the onions and cut into fine strips. Wash the tomatoes, divide the stick into 4 portions. Drain the green peppercorns and roughly chop them.
- For the vinaigrette, mix the mustard, 125 ml oil, tarragon vinegar, salt and a pinch of sugar with the cutting stick in a tall, narrow container. Season the vinaigrette with the peppercorns.
- Season the beef fillets on both sides with black pepper. Heat the remaining oil in a pan. Fry the fillets on each side for 3 - 4 minutes on high heat, remove, wrap in aluminum foil and let rest for 5 minutes.
- In the meantime, fry the tomatoes all around in the same pan and then place them on a plate. Deglaze the roast set in the pan with 3 tablespoons of water and add the meat juice that has leaked out while resting. Pour the gravy through a sieve into the vinaigrette and stir well.
- Mix the beans and onions with 3/4 of the vinaigrette, place on 4 plates and sprinkle with a little fleur de sel. Cut the fillets into four slices each and arrange on top of the beans. Place the tomatoes on top, drizzle with the remaining vinaigrette, sprinkle with a little fleur de sel and serve.
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