Ingredientsserves 4 Personen
|4 piece||beef fillets, each approx. 200g|
|150 g||«Le Baron», cut into small cubes|
|100 g||«Füürtüfel», cut into small cubes|
|1 piece||red onion, finely sliced|
|1 piece||garlic clove, crushed|
|1 piece||spring onion, finely sliced|
|1 piece||gherkin, cubed|
|1 piece||cucumber, cubed|
|2||radishes, sliced into thin discs and placed in water|
|0.5 bundle||chives, finely chopped|
|1 branch||sage, finely chopped|
|1 branch||flat-leaf parsley|
|3 piece||baked tomatoes (dried tomatoes), cubed|
|0.5 piece||chili pepper, finely chopped|
|3 tbsp||olive oil|
|1 tbsp||rapeseed oil|
|2 tbsp||Kressi vinegar|
|2 tbsp||raspberry vinegar|
Briefly bring the onions and garlic to the boil in the Kressi vinegar.
Add the remaining vinegars and oils.
Combine the remaining herbs and the vegetables in a bowl to make a salad and set to one side at room temperature.
Season the beef fillet to taste with salt and pepper and grill on a high heat.
Let it rest on the top grill rack for approx. 15 minutes on a low heat until it reaches a core temperature of 56°C (medium).
Arrange the salad on a plate.
Slice the fillet and lay it on top of the salad.