|500 g||beef filet|
|150 g||lamb’s lettuce|
|3 tbsp||olive oil|
|1 tbsp||balsamic vinegar|
|olive oil for frying|
|Parmesan cheese for serving|
Wash and drain the lamb’s lettuce. Mix olive oil, honey, mustard, balsamic vinegar, and water. Season with chili flakes, salt, and pepper. Don’t combine lettuce and vinaigrette yet.
Slice the beef filet into strips and season with salt and pepper. Slice mushrooms.
Heat some olive oil in a pan and sear the beef strips approx. 2 min. on each side. They should remain pink inside. In the meantime, sauté the mushroom slices in a separate pan.
Serve lettuce on plates and pour the vinaigrette on top, to taste. Add meat and mushrooms. Garnish with Parmesan cheese and season again with salt and pepper. Enjoy!