Marinated Beef on Arugula in Herb Dressing …

Cut beef fillet into narrow slices, season with salt and pepper. Remove the skin from the onions, cut into fine cubes. Remove shallots from peel, cut into rings. Chop parsley and chives. Rinse and dry arugula.

Peel tomatoes, remove seeds and cut fillets. Cut cress into small pieces. For the marinade, mix the pickle stock with onions, cress and parsley, chives well, add rapeseed oil and red wine vinegar, stir through, season with salt and season with pepper.

Pour half of the marinade into a suitable bowl with rim, roast meat slices briefly on both sides in hot rapeseed oil, place hot on the marinade.

Spread tomato fillets evenly on top and remaining marinade over it form – that all together is well covered. Place in refrigerator to marinate for one to 120 minutes.

Serving:

Place arugula on flat plate, drizzle with a little marinade, place slices of meat on top, evenly distribute tomato fillets on top, cover with marinade. Shallot rings on top form, garnish with thyme and put on bread.

Nutritional values per person:

416 Kcal – 17 g fat – 39 g egg white – 17 g carbohydrates – 2 Be (bread units) : O title : Marinated beef on arugula in herb dressing : > with rye bread.

Our tip: always use fresh chives if possible!

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