- 520g buffalo fillet
- 250g Feldsalate
- 80g Champions
- Baguette
- garlic
- olive oil
- 7-Herbal Vinegar
- honey
- Mustard
- Salt and pepper
preparation
Wash about 250g of lamb's lettuce thoroughly, spin dry and set aside.
2 red pointed peppers, wash, clean, slice 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 honey quality is self-explanatory!), 1 teaspoon medium-hot mustard, salt and pepper, whisk together and pour over the salad
Cut 80gr brown champions into slices and fry briefly in butter, let them cool down a little and also add to the salad-let the pan stand because:
1 French baquette once lengthways and depending on the length, cut into plate-passable pieces, roast briefly in the pan and rub the still warm bread with peeled, cut garlic cloves (we have 2 grated) with olive oil and back into the pan until the desired browning ridge.
Cut 520g fillet into 5 medallions, lightly salt, and sear on both sides in a cast-iron pan over medium heat for about 3 minutes. Then sprinkle lightly with pepper.
Enjoy your meal!
