Tortilla with Beef Strips and Guacamole

Ingredients

• 0.5 iceberg lettuce
• 1 ripe Avocado
• 1 tbsp Lemon Juice
• 75 g cream cheese
• Salt
• pepper (ground)
• 400 g beef fillet
• 4 tbsp plant oil
• 3 ripe tomatoes
• 2 Garlic cloves
• 4 tortilla sheets (20 cm diameter)
• 50 g sour cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Clean the lettuce, separate the leaves, wash, dry, and tear into bite-sized pieces. For the avocado cream cut the avocado in half, remove the pit, score the flesh in a diamond pattern, press out of the shell, and finely dice. Blend two-thirds of the diced avocado with lemon juice and cream cheese, season with salt and pepper, then fold in the remaining avocado cubes. Chill.

2. 2.

   Wash the beef fillet, pat dry, trim, season with salt and pepper, and sear in a hot pan with 2 tbsp oil on each side until browned. Remove, place on parchment paper on a baking sheet, and bake in the preheated oven for about 5–7 minutes to finish pink. Wash tomatoes, blanch, shock in cold water, peel, core, and dice into small cubes. Peel garlic and finely dice.

3. 3.

   Heat the remaining oil in another pan and sauté the tomato cubes and garlic for 3–5 minutes. Season with salt and pepper. Warm the tortilla sheets in a clean dry pan, remove, and top with some lettuce. Take the beef from the oven, let rest briefly, slice into strips, and distribute over the lettuce. Spread avocado cream, tomato salsa, and sour cream on top, sprinkle parsley, roll together, and serve immediately.