Roast beef salad with boiled egg and honey-mustard sauce

2 servings

60 minutes

The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich.

Energy value per serving

• Calories: 594
• Proteins: 32g
• Fats: 42.3g
• Carbohydrates: 24.7g

Ingredients

• Beef fillet: 200 g
• Chicken egg: 2 pc
• Mixed salad leaves: 100 g
• Cherry tomatoes: 6 pc
• Cucumbers: 3 pc
• Dijon mustard: 70 ml
• Honey: 40 g
• Olive oil: 30 ml
• Coarse salt: to taste

Cooking steps

1. Grill the beef fillet on medium power for 3 minutes on each side. Cover with foil and let it rest until serving.

   Required ingredients:

   • Beef fillet: 200 g

2. For the sauce, thoroughly mix mustard with honey and gradually add olive oil while stirring.

   Required ingredients:

   • Dijon mustard: 70 ml
   • Honey: 40 g
   • Olive oil: 30 ml

3. Boil the eggs for 30 seconds after boiling and immediately place them in cold water.

   Required ingredients:

   • Chicken egg: 2 pieces

4. To serve, arrange the salad mix in a circle on a plate, alternating with cucumber slices and halved cherry tomatoes. Place half eggs on different sides. Slice the roast beef thinly and artistically place it between the vegetables. Drizzle with sauce, add a bit of Dijon mustard, and sprinkle with coarse salt.

   Required ingredients:

   • Mixed salad leaves: 100 g
   • Cherry tomatoes: 6 pieces
   • Cucumbers: 3 pieces
   • Chicken egg: 2 pieces
   • Beef fillet: 200 g
   • Dijon mustard: 70 ml
   • Coarse salt:  to taste