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Salad with roast beef

Salad with roast beef

Before preparing beef, it is important to extract the tenderloin from the refrigerator in advance so that the meat warms up and its temperature is close to room temperature. In this case, the roast beef is prepared correctly.

COOKING TIME: 90 minutes
NUMBER OF PORTS: 1 serving
CALORIUM: 164 kcal


Beef (tenderloin) 1,5 kg
Pepper (red sweet) 1 pc.
Courgette 100 g
Cheese (Parmesan wiped with plates) 20 g
Tomatoes (dried) 1 handful
Lemon 1 pc.
Salad (mix) 200 g
Sauce (teriyaki) 20 ml
Butter (olive) to taste
Salt to taste
Pepper (black) to taste

Take whole beef tenderloin, marinate with salt, pepper and olive oil — enough 15 minutes.

Oven heat up to 160 degrees.
Spread a frying pan with a thick bottom. Quickly fry the tenderloin on all sides until it crusts.
Transfer the meat to the grate. Put in the oven for 8-12 minutes — depending on the size of the piece of meat.

Remove the roast beef from the oven (do not turn off the oven).
Leave on the grate — the meat should cool.
Cut the peppers into plates. Bake it until cooked in a preheated oven (without seasoning and oil).

A small zucchini cut into plates about a centimeter thick. Fry in a dry frying pan (it is better to use a grill pan) on both sides.
Finished peppers cut into small pieces. Sun-dried tomatoes — straw. Cut the marrows in half.
Mix the salad dressing with sauce. Add zucchini, peppers and dried tomatoes. Put in the center of the plate.
Slice the roast beef in thin slices. Spread the plates around the edges. Serve with a slice of lemon.


Salad with roast beef


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