Marinated Beef Fillet on Leafy Salad

Ingredients

• 200 g thick beef fillet steak (1 thick beef fillet steak)
• 3 tbsp Rapeseed oil
• 2 tsp Curry powder
• 100 g small frisée salad (0.5 small frisée salad)
• 50 g red field lettuce (1 handful)
• 30 g arugula (0.5 bunch)
• 1 pot chervil
• 1 small handful edible flowers (as desired; e.g., lavender, daisies or nasturtium)
• 5 tbsp cloudy apple juice
• 1 tbsp White Wine Vinegar
• 0.5 tsp medium‑sharp mustard
• 1 tsp maple syrup
• Salt
• Pepper

Instructions

1. 1.

   Rinse the fillet steak, pat dry and slice thinly at a diagonal with a sharp knife. Place in a freezer bag with 2 Tbsp oil and curry powder, seal well.

2. 2.

   Gently knead the bag with your fingers until the curry‑oil coating adheres to all sides of the meat. Marinate for 30 minutes in the refrigerator.

3. 3.

   Meanwhile, clean the leafy salads, cut into bite‑sized pieces, wash and dry by spinning. Rinse chervil, shake dry and pluck the leaves.

4. 4.

   Toss the leafy salads and chervil loosely in a salad bowl. Gently swirl the flowers in a small bowl of water, shake dry and pat on paper towels to drain.

5. 5.

   Whisk apple juice with remaining oil, vinegar, mustard and maple syrup in a tiny bowl to make a dressing. Season with salt and pepper.

6. 6.

   Heat a large non‑stick skillet over high heat. Add the fillet strips with the marination liquid and stir‑fry for 2 minutes. Remove from heat and let the meat rest for an additional minute. Season with salt and pepper.

7. 7.

   Fold the dressing into the salad using a salad fork, divide onto two plates. Top with fillet slices, garnish with flowers, and serve.