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Salad with roast beef.

Salad with roast beef. 

Salad with roast beef. Before cooking beef it is important to remove the cut from the refrigerator beforehand. Salad with roast beef. To meat warmed up. Its temperature should be close to room temperature. In this case, the fried beef is cooked correctly.

Salad with roast beef.

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.

Salad with roast beef.

Preparation of the recipe:

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.


Mushroom salad in wine.

We need the following ingredients:

• Champignons — 300 g,
• onion — 1 head,
• Tomatoes — 2 pcs.,
• carrots — 1 piece,
• white wine — 150 g,
• cheese of hard varieties — 200 g,
• lemon juice — 1 tbsp. a spoon,
• vegetable oil,
• ground black pepper, salt.
• For dressing salad — oil or mayonnaise.
• For decoration — fresh greens.

Cooking method:

Fresh champignons should be washed, cut into slices, pour wine, add salt, pepper and let in medium heat for 10-15 minutes.

Chop onion, carrots rinse, peel and cut into thin strips, tomatoes — slices, grate cheese on a large grater.

Combine the prepared ingredients, season with lemon juice and butter or mayonnaise to taste, decorate with tomato slices and greens.

About the dish:
An original snack for a delicious lunch and dinner.


Salad with roast beef.


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