Water buffalo fillet on salad with baguette

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

Preparation

Wash approx. 250gr lamb's lettuce properly, spin dry and set aside.
2 red pointed paprikas, wash, clean, slice and place on top of 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.

520gr fillet cut into 5 medallions, lightly salted and fried on both sides for about 3min in a cast-iron skillet over medium heat. Then sprinkle lightly with pepper.

Enjoy your meal!