Summary

Ingredients

• 750 g beef fillet (s)
• 6 cloves garlic, pressed
• 6 sprigs rosemary
• some salt and pepper
• Fondor
• 80 ml oyster sauce
• 80 ml olive oil
• 1 tablespoon butter
• 500 g tomato (s) (mini roma tomatoes)
• 4 spring onion (s)
• 100 g rocket
• 1 apple
• 4 tablespoon aceto balsamico or crema di balsamico
• 2 tablespoon water
• 1 tablespoon sugar
• some lemon juice

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Instructions

1. Cut the beef fillet into 8 pieces, remove the tendons if necessary. Press the garlic cloves on the fillet, pepper, salt, rub with fondor and the oyster sauce, leave to stand for 1 - 2 hours if necessary.
2. Heat 4 tablespoons of olive oil in the pan, fry the fillets together with the rosemary for 2 - 3 minutes over high heat. Add the butter and let it melt. Swirl the fillet pieces nicely in it, then let rest briefly.
3. Mix the balsamic vinegar (or cream) with 2 tablespoons of water, sugar, salt and pepper. Gradually stir in 12 tablespoons of olive oil - add 1 - 2 dashes of lemon as required.
4. Quarter the small tomatoes, cut the spring onions diagonally into fine rings. Clean, wash and dry the rocket. Core the apple and cut into fine slices.
5. Mix the rocket, tomatoes and onions with the vinaigrette, arrange on a plate with the beef fillets and decorate the plate on the salad with apple wedges (sprinkle these with lemon). A delicious baguette or a baked potato with natural quark goes well with it.