- 520g buffalo fillet
- 250g lamb's lettuce
- 80g Champions
- baguette
- Garlic
- olive oil
- 7-herb vinegar
- Honey
- Mustard
- salt and pepper
preparation
Wash approx. 250g of lamb's lettuce thoroughly, spin dry and set aside.
2 red pointed peppers, wash, clean, cut into slices and place on the lamb's lettuce
Dressing: 6 tablespoons olive oil, 4 tablespoons Surrol 7-herb vinegar, 1 teaspoon honey (we are beekeepers, so the quality of the honey is self-explanatory!) Whisk together 1 teaspoon medium hot mustard, salt and pepper and pour over the salad
Cut 80g brown champions into slices and fry them briefly in butter, let them cool down a little and add them to the salad - leave the pan standing because:
Cut 1 French baquette once lengthwise and, depending on the length, into pieces suitable for serving on a plate, toast it briefly in the pan and rub the still warm bread with peeled, cut garlic cloves (we grated 2), brush with olive oil and return to the pan until the desired browning level.
520g fillet cut into 5 medallions, lightly salted and fried on both sides for about 3 minutes in a cast iron pan over medium heat. Then sprinkle lightly with pepper.
Bon appetit!
