Sweet Potato Salad with Mango, Spring Onions, Chilli and Beef Fillet

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 25 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

For the salad:

  • 4 sweet potato (s) or cassava
  • 2 mango (s)
  • 2 rods spring onions
  • some coriander leaves for the garnish
  • some salt and pepper

For the dressing:

  • 1 lime (s)
  • 3 tablespoon sesame oil
  • 2 tablespoon chilli sauce, sweet

Moreover:

  • 300 g beef fillet (s)
  • salt and pepper
  • some oil for frying or grilling
Sweet Potato Salad with Mango, Spring Onions, Chilli and Beef Fillet
Sweet Potato Salad with Mango, Spring Onions, Chilli and Beef Fillet

Instructions

  1. Take the beef tenderloin out of the refrigerator before preparing it so that it is around room temperature.
  2. Sear the fillet of beef on a grill - not indirectly, as the temperature is too low - or in a pan with a little oil on all sides over high heat. The meat should not roast for more than 8 minutes in total.
  3. Then place the meat in an ovenproof dish and cook for approx. 30 - 40 minutes at 120 ° C top / bottom heat in the oven, depending on the thickness and quantity. To check whether the fillet is medium cooked, I recommend a meat thermo. At a core temperature of 56 - 57 ° C it is perfect. As an alternative, you can do the palm test.
  4. Cook the sweet potatoes like jacket potatoes in hot salted water for about 20 minutes. Meanwhile, peel, core and halve the mangoes. Cut the halves into thin slices. Squeeze the lime.
  5. Mix the mango slices in a bowl together with the lime juice, sesame oil and sweet chili sauce. When the sweet potatoes are cooked, peel them, cut them into cubes and add them to the salad. Season this with salt and pepper. Finally cut the spring onions into fine rings and fold in.
  6. After cooking, take the fillet out of the oven, add a little salt and pepper and cut into slices. Arrange a slice of meat and the salad on a plate and garnish with the coriander leaves.
  7. Note: The salad tastes good without the beef fillet and is then vegan.

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