(approx. 40 min.) Cut meat into thin slices, peel onion and cut into rings. Chop parsley and chives. Peel and finely dice shallots, rinse arugula, drain well. Peel and core tomatoes, cut fillets. Rub off lemon thyme.
Sear meat briefly on both sides in hot olive oil, add lemon thyme, drizzle with balsamic vinegar, season with salt and pepper – set aside and marinate with remaining heat.
Chives, shallots, parsley, olive oil cooled pressed, red wine vinegar and beef broth stir well, season with salt and pepper. Place the meat in this marinade and leave for about ten minutes. Arrange arugula as a bed on a flat plate, spread fillet slices evenly on it and drizzle marinade over it. Garnish with onion rings and tomato fillets, season again with pepper mill, put on bread.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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