Filetspieße mit Salat

Ingredients

• 300 g beef fillet
• 3 limes
• 1 tbsp seasoning oil (e.g., chili oil)
• 12 green wooden skewers
• 750 g firm‑cooking potatoes
• ½ head endive salad
• 1 large onion
• 1.5 tbsp instant broth
• 1.5 tbsp grainy mustard
• 5 tbsp lime juice
• 4 tbsp oil
• Salt
• white pepper

Instructions

1. 1.

   Wash the potatoes and cook them with skins in a small amount of water until tender. Drain, rinse with cold water, peel, and cut into very thin slices while still warm.

2. 2.

   While the potatoes are cooking, wash, clean, dry, and finely slice the endive salad. Peel and finely chop the onion.

3. 3.

   For the salad sauce bring 250 ml water to a boil with the instant broth. Remove from heat. Whisk mustard, vinegar, and oil into the broth with a whisk.

4. 4.

   Mix the hot potato slices with the onion and about two‑thirds of the salad sauce, seasoning well with salt and pepper. Combine the endive salad with the remaining sauce, also seasoning with salt and pepper.

5. 5.

   Cover both salads at room temperature for about 1 hour, then mix together. Taste again and adjust salt and pepper before serving on four plates.

6. 6.

   Soak the wooden skewers in water for about 10 minutes to prevent burning during grilling. Wash limes well, halve them, and cut each half into four wedges.

7. 7.

   Cut the beef into twelve equal squares. Alternate threading a lime wedge, a piece of meat, and another lime wedge onto each skewer. Grill the skewers for 1–2 minutes on each side, brushing with seasoning oil. Place three skewers beside the potato salad and serve.