Recept
Diabetesvänliga recept
Skivad oxfilé med bondbönor, rädisor och senapsdressing

Skivad oxfilé med bondbönor, rädisor och senapsdressing

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This elegant steak with broad bean and radish salad is a vibrant, diabetes-friendly meal that celebrates fresh, seasonal flavours. The tender beef fillet provides a rich, succulent base, which is perfectly balanced by the peppery crunch of thinly sliced radishes and the earthy sweetness of broad beans. A sharp, mustard-led vinaigrette and a scattering of sheep's milk feta bring a sophisticated tang that ties all the elements together beautifully.

Ideal for a nutritious lunch or an impressive dinner, this high-protein dish is naturally low in carbohydrates while being packed with vitamins. The salad can be prepared in advance, allowing the herbs and dressing to infuse, making the final assembly quick and effortless. Serve this colourful plate on its own for a light, healthy supper that doesn't compromise on flavour.

Ingredients for Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing

45ml apple cider vinegar
2 teaspoons country-style Dijon mustard
60 ml extra jungfruolja
475ml fresh fava beans (from about 900g fresh pods) or frozen double-peeled, thawed
10 medium radishes, very thinly sliced
1/4 cup chopped fresh herbs, such as tarragon, basil, thyme, and parsley
1 matsked smör
1 matsked rapsolja
4 5- to 200g filet mignon steaks
80ml crumbled goat's milk feta cheese

How to make Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing

Whisk vinegar and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)

Cook fava beans in large pot of boiling salted water until tender, about 2 minutes. Transfer to bowl of ice water to cool. Drain and peel (if using fresh). Transfer to paper towels to dry. Place fava beans, radishes, herbs, and dressing in medium bowl; toss to coat. Season with salt and pepper. Let salad stand at room temperature at least 20 minutes and up to 1 hour.

Melt butter with canola oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Cut each steak into 3 slices.

Divide salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some of cheese over each and serve.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.