Dinner
Lunch
Lean beef with baked potato and salad
Ingredients
- 140 g lean beef
- 180-200 g potato
- 80 g salad greens
- 40 g cucumber
- 5 g oil
- salt, pepper
Allergens
Contains none of the 14 allergens requiring declaration.
Nutrition per serving
- Energy
- 420 kcal
- Protein
- 35 g
- Carbohydrates
- 35 g
- Fat
- 14 g
- Fibre
- 5 g
Preparation
Season the beef tenderloin with salt and pepper. Cook it on the 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 baking paper), or cut it into cubes and drizzle with half the oil before placing it in the air fryer/oven.
Mix the lettuce leaves with the cucumber slices.
Serve the meat alongside the baked potato and the fresh salad, drizzled with the remaining olive oil and a little lemon.
