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.
Calories594kcal
Proteins32grams
Fats42.3grams
Carbohydrates24.7grams
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
1
Grill the beef fillet on medium power for 3 minutes on each side. Cover with foil and let it rest until serving.
- Beef fillet: 200 g
2
For the sauce, thoroughly mix mustard with honey and gradually add olive oil while stirring.
- 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.
- 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.
- 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
