Late Summer Salad with Beef Fillet Strips and Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 small porcini mushrooms
- 1 small beef fillet (s)
- 1 handful lamb`s lettuce
- 1 small Bunch radishes
- some basil, fresh
- 2 part / s oil (sunflower oil)
- 1 part / s balsamic vinegar
- 1 pinch mustard
- 1 squirt lemon juice
- some salt and pepper, from the mill
- 1 dash maple syrup
Print Recipe
Pin Recipe Instructions
- Important: Mix the ingredients for the dressing with the magic wand so that the taste of the maple syrup can still be clearly tasted.
- To prepare the salad:
- In this case, sear the beef fillet 2-3 cm thick in a pan with melted butter on both sides, and then put it in the oven for 10 minutes at 175 degrees so that it is still pink on the inside.
- Fry the meanwhile cleaned porcini mushrooms in the used pan just before serving the salad. Arrange the washed lamb`s lettuce on a plate with the sliced radishes and the basil leaves. Cut the fillet of beef into strips and add to the salad with the porcini mushrooms.
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