Carrot and Almond Salad with Beef

Carrot and Almond Salad with Beef
©Constantin Fischer

Carrot and Almond Salad with Beef

Constantin Fischer creates a perfect combination of crisp vegetables and succulent beef.

Constantin Fischer

For the beef strips:

Ingredients (4 servings)
600 g rump steaks, 1.5cm thick
Himalaya salt
coconut oil

For the sauce:

Ingredients (4 servings)
6 dates
2 dried figs
2 tablespoon(s) vegetable stock granules
500 ml red wine
100 ml mosto d'uva
1 tablespoon(s) balsamic vinegar

For the carrot salad:

Ingredients (4 servings)
500 g carrots, trimmed and peeled
150 g fresh young peas
50 g almonds
1 tablespoon(s) apple cider vinegar
1/2 teaspoon(s) cedar nut oil (or other fine nut oil)
1 tablespoon(s) olive oil
1/2 lime, juiced
black pepper, freshly ground

  • Sear the rump steaks briefly on both sides in a hot pan with a little coconut oil. Place in an oven dish and cook at 90°C with top and bottom heat for 30 minutes until pink.
  • Cut dates and remove the stone. Place dates, figs, stock granules, red wine, balsamic vinegar and mosto d'uva in a blender and mix at full power. Pour the liquid into a small saucepan, bring to a boil and reduce to a smooth sauce. Season with a little salt if necessary.
  • Remove the peas from the pods and place them in a bowl. Finely slice the almonds and set aside. Using a peeler, cut the carrots into fine strips and place in a bowl. Add apple cider vinegar, cedar nut oil, olive oil and lime juice, a little salt and mix everything together. Leave to rest for 10 minutes, season with pepper and, if necessary, add more salt.
  • To serve, sprinkle the peas and almond on the salad. Cut the beef into strips, arrange them on the plate together with the salad and pour the sauce over it. Images of the preparation in the picture gallery. 

Constantin Fischer
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