Beef Fillet on Oakleaf Salad

Ingredients

• 400 g beef fillet (cut from the center)
• Salt
• Pepper
• 2 tbsp neutral vegetable oil
• oakleaf salad
• red bell pepper halves
• yellow bell pepper halves
• 1 handful cherry tomatoes
• fleur de sel (optional)
• 2 tbsp raspberry vinegar
• Fleur de sel
• Pepper
• 6 tbsp mushroom oil

Instructions

1. 1.

   Preheat the oven with a heat‑proof porcelain or ceramic dish to 80°C. Pat the meat dry, season with salt and pepper. Heat the oil in a pan and sear the fillet on all sides for about 5–6 minutes over moderate heat. Transfer to the preheated dish and cook in the oven at low temperature for 1 hour. Remove the meat and let it cool to lukewarm.

2. 2.

   Meanwhile, wash the oakleaf salad, tear into bite‑sized pieces, and spin dry. Clean the pepper halves, wash them, and slice finely. Wash the cherry tomatoes and halve them.

3. 3.

   For the dressing, whisk together the vinegar with fleur de sel until dissolved. Add a touch of pepper and fold in 2 tbsp mushroom oil. Toss the salad with this dressing and divide onto four plates. Scatter the cherry tomato halves over the salad and sprinkle the red and yellow pepper cubes on top.

4. 4.

   Slice the beef fillet into thin strips and arrange them on the salad. Warm the remaining oil and drizzle it over the dish. Optionally, sprinkle a little fleur de sel over the meat.