Water buffalo fillet on salad with baguette

• 520g Büffel Filet
• 250g Feldsalate
• 80g Champions
• Baguette
• garlic
• olive oil
• 7-Herbal Vinegar
• honey
• Mustard
• Salt and pepper

preparation

Wash about 250g of lamb's lettuce thoroughly, spin dry and set aside.
2 red pointed peppers, wash, clean, slice and place on the lamb's lettuce

Dressing: 6 tablespoons of olive oil, 4 tablespoons of surrol 7-herb vinegar, 1 teaspoon of honey (we are beekeepers, so the honey quality is self-declared!) Whisk 1 teaspoon of medium-hot mustard, salt and pepper and pour over the salad

Cut 80gr brown champions into slices and fry briefly in butter, let them cool down a little and also add to the salad-let the pan stand because:

1 French baquette once lengthways and depending on the length, cut into plate-passable pieces, roast briefly in the pan and rub the still warm bread with peeled, cut garlic cloves (we have 2 grated) with olive oil and back into the pan until the desired browning ridge.

Cut 520g fillet into 5 medallions, lightly salt, and cook on both sides in a cast-iron pan over medium heat for about 3 minutes. Then sprinkle lightly with pepper.

Enjoy your meal!