Ingredients
- lean beef 130 g
- potato 180–200 g
- green salad and cucumber 120 g
- oil 5 g
- salt, pepper
Instructions
- Season the beef tenderloin with salt and pepper. Cook it on a grill or in a hot non-stick pan, searing the meat on both sides to keep the juices inside. Let it rest for 5 minutes before slicing.
- Wash the potato well and bake it whole in the oven (wrapped in parchment paper) or cut it into cubes and drizzle it with half of the oil before putting it in the air fryer/oven.
- Mix the green salad leaves with cucumber slices.
- Serve the meat alongside the baked potato and fresh salad, drizzled with the rest of the olive oil and a little lemon.
This combination provides a complete protein source, essential for collagen synthesis and muscular system health, along with complex carbohydrates from baked potato. Unlike fried versions, baked potato retains resistant starch, which nourishes the microbiome and prevents sudden insulin spikes. It's a staple dish for metabolic support, ensuring the heme iron and B vitamin complex necessary to maintain a high level of vitality throughout the entire day.
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