Summary

Ingredients

• 250 g beef fillet (s)
• salt and pepper
• 4 teaspoons vegetable oil
• 800 g beans, reen
• 2 pear (s)
• 4 large tomato (s)
• 4 teaspoon margarine
• 2 tablespoon sugar
• 2 tablespoon vinegar (raspberry vinegar)
• 4 tablespoon vegetable broth
• 4 slices baguette (s)

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Instructions

1. Cut the beef fillet into strips, season with salt and pepper and fry briefly in 2 teaspoons of oil. Clean the beans, cook for 10 minutes, rinse ice-cold. Cut pears into wedges, scald tomatoes, peel and core them and cut into cubes.
2. Heat the margarine, leave the sugar out until golden, add the pear wedges and fry briefly. Remove the pears from the fat and let them cool.
3. Mix the remaining oil, vinegar and stock, season with salt and pepper and mix with pear wedges, diced tomatoes and beans. Let the salad stand for about 15 minutes.
4. Arrange the beef fillet strips with the salad on plates and serve with a baguette.