Salad Bowl with Spicy Beef Fillet Slices

Ingredients

• 1 tsp white peppercorns
• 1 tsp coriander seeds
• 275 g beef fillet (center cut, whole piece)
• Salt
• 1 tsp Olive oil
• 1 romaine lettuce head
• 100 g tomatoes (2 medium)
• 50 g mixed cherry tomatoes (red and yellow)
• 1 stalk celery (about 100 g, middle part)
• 30 g macadamia nuts
• 0.5 Avocado
• 1 Lime
• 200 g yogurt (1.5% fat)
• Pepper
• Tabasco

Instructions

1. 1.

   Crush peppercorns and coriander in a mortar.

2. 2.

   Pat the beef fillet dry, season with salt, then coat with the crushed spices.

3. 3.

   Heat oil in a pan and sear the steak on both sides over high heat. Reduce temperature and cook, turning frequently, for 7‑8 minutes until desired doneness.

4. 4.

   Remove the meat and let it rest wrapped in foil.

5. 5.

   Meanwhile, clean, wash, and dry the lettuce; cut into bite‑sized pieces.

6. 6.

   Wash tomatoes, trim stems, then halve or quarter them according to size.

7. 7.

   Clean, wash, de‑string celery, and slice thinly. Toast macadamia nuts in a dry pan until golden brown, let cool slightly on a plate, then roughly chop.

8. 8.

   Halve the avocado, scoop out the flesh. Squeeze lime juice. Blend avocado with yogurt, 2 tbsp lime juice, salt, pepper, and Tabasco to a smooth dressing.

9. 9.

   Slice the beef fillet into thin rounds.

10. 10.

    Toss the lettuce with half of the dressing in a large bowl. Top with sliced beef, tomatoes, celery, and nuts; drizzle remaining dressing over the salad before serving.