Ingredients portion 4
Beef edge 400 g
Bulgur 100 g
Mini zucchini 150g
Sweet mini pepper 200g
Vita mix “White Dacha” salad leaf mix 400 g
Teriyaki sauce 100 ml
Dijon mustard 50 g
White dry wine 100ml
Olive oil 50ml
Salt to taste
Fresh pepper to taste
Cooking instructions 20 minutes
1 Mix the teriyaki sauce, mustard and 20 ml olive oil together in a bowl. Season with salt and pepper to taste and place the beef tenderloin in the marinade. Leave for ten to fifteen minutes in the heat.
2 Boil the bulgur – this should take about ten minutes, with twice as much water in the pot as the grits.
3 While the bulgur is cooking, heat a frying pan, splash a little oil on it and fry the peppers and mini-tsucchini cut lengthways until browned. Season with salt and pepper.
4 When the bulgur has cooked, allow it to stand on a hot stove or on a low heat for a few minutes, stirring occasionally, until it has dried slightly and become crumbly.
5 Pan-fry the meat in its entirety on all sides until dark brown, adding a little white wine.
6 In a large bowl, mix the bulgur with the salad leaves and roasted vegetables and season with olive oil. Top with the meat, cut into thin slices.
Recipe tip This salad can be eaten immediately after cooking, warm, or served when it has cooled. Both options are equally good.
