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30 min Varm hostsalat med indrefilet, sotpotet, rodbeter og fetaost
PizzaRecipesSteak

Warm Autumn Salad with Beef Tenderloin

by Tage
written by Tage

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Varm hostsalat med indrefilet, sotpotet, rodbeter og fetaost
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Warm Autumn Salad with Beef Tenderloin

Rating: 5.0/5
( 1 votes )
Servings: 2 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • Ingredients:
  • • 2 pcs beef tenderloin (approx. 150–200 g each)
  • • 2–3 handfuls fresh spinach
  • • 1 small sweet potato, diced
  • • 1 beetroot, cut into wedges
  • • 1 small red onion, sliced
  • • A handful of walnuts (or pecans)
  • • 50 g feta or chèvre
  • • Olive oil, salt and pepper
  • Dressing:
  • • 2 tbsp olive oil
  • • 1 tbsp balsamic vinegar
  • • 1 tsp Dijon mustard
  • • 1 tsp honey
  • • Salt and pepper

Instructions

  1. Roast the vegetables: Preheat the oven to 220°C. Toss the sweet potato, beetroot, and red onion with a little oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
  2. Cook the meat: Season the beef tenderloins with salt and pepper. Sear for 2–3 minutes on each side in a hot pan with butter/oil. Let rest for 5–10 minutes before slicing.
  3. Toast the nuts: Lightly toast the walnuts in a dry pan.
  4. Make the dressing: Whisk together all ingredients.
  5. Assembly: Place spinach on the bottom, top with roasted vegetables, sliced beef, nuts, and cheese. Drizzle with dressing just before serving.
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20 Thailandsk biffsalat med friske urter og gronnsaker
PizzaRecipesSteakTips & Tricks

Thai Beef Salad

by Tage
written by Tage

Blend together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger, and garlic with an immersion blender or mortar. Pour half into a bowl or container with the beef that can be sealed and refrigerated. Save the other half for serving. Place the beef with marinade in the refrigerator for at least two hours.

Cook the beef for 2-3 minutes on each side or to your preference. Let the beef rest for at least 10 minutes.

Toss together tomatoes, cucumber, onion, chilies, mint, cilantro, basil, nuts (cashews or peanuts), and kaffir lime in a large bowl. Slice the beef thinly and combine with the salad. Use the remaining dressing/marinade. Serve in bowls with some freshly sliced chili as garnish.

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Thailandsk biffsalat med friske urter og gronnsaker
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Thai Beef Salad

Rating: 5.0/5
( 1 votes )
Servings: 2-4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • --- Marinade ---
  • 1 1/2 tbsp lime juice
  • 1 tbsp finely chopped palm sugar
  • 1 tbsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 2 tsp finely grated fresh ginger
  • 1 clove pressed garlic
  • --- Salad ---
  • approx 500 g beef tenderloin
  • 1 x 200 g pack cherry tomatoes, halved
  • 1 cucumber, quartered and sliced thinly
  • 1 red onion, halved and sliced thinly
  • 2 red chilies, halved and sliced thinly
  • 1 bunch mint, chopped
  • 1 bunch cilantro, chopped
  • 1 bunch (Thai or regular) basil, chopped
  • 55 g peanuts or cashews
  • 4 kaffir lime leaves, finely chopped (available at Asian stores)

Instructions

Step 1
Blend together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger, and garlic with an immersion blender or mortar. Pour half into a bowl or container with the beef that can be sealed and refrigerated. Save the other half for serving. Place the beef with marinade in the refrigerator for at least two hours.

Step 2
Cook the beef for 2-3 minutes on each side or to your preference. Let the beef rest for at least 10 minutes.

Step 3
Toss together tomatoes, cucumber, onion, chilies, mint, cilantro, basil, nuts (cashews or peanuts), and kaffir lime in a large bowl. Slice the beef thinly and combine with the salad. Use the remaining dressing/marinade. Serve in bowls with some freshly sliced chili as garnish.

Notes

Tip: The marinade with sesame oil and palm sugar gives the beef a wonderful smoky flavor and crispy crust. Serve with noodles for a more filling main course.

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