Avocadorisotto mit Limette und geschmorten Balsamicozwiebeln

MAIN DISH | 2 servings

Steak with pineapple

30 min




  • 1lb beef tenderloin
  • 10.5oz trimmed pineapple
  • ½ red onion
  • ½ cup green peas
  • 3 cloves of garlic
  • salt, pepper, olive oil as needed
  • Seasoning – cayenne pepper ½ teaspoon, salt ½ teaspoon, black pepper ½ teaspoon, oregano ½ teaspoon

Cut beef tenderloin into bite-size cube. Toss with seasoning mixture and set aside for about 10 minutes.


Crush garlic clove. Cut pineapple and red onion into the same size as the beef.


Blanch green pea in boiling water until tender and shock in ice bath. Drain it.


Heat the olive oil in an Adamant pan. Add the garlic and cook, stirring, until golden brown. Add the beef to the pan and sear over high heat.


When half-cooked, add the pineapple, red onion, and pea to the pan. Continue to cook, stirring occasionally, until tender. Place on a plate and serve.

  • Depending on taste, add barbecue sauce at the end and cook them together.
  • Peach or apple instead of pineapple goes well with it.