Warm salad with beef and vegetables

Warm salad with beef and vegetables


500 g beef tenderloin;
10 cherry tomatoes;
3 fresh cucumbers;
2 purple bulbs;
½ lime;
1 bunch of basil;
1 bunch of cilantro;
2 teaspoons Dijon grainy mustard;
salt and black pepper — to taste;
olive oil for frying and dressing.

Cook the grilled beef tenderloin, like a steak, to the degree of cooking you need. Or just bake the meat in a heat-resistant form, covered with foil and greased with olive oil. The first 5 minutes the temperature in the oven should be 220 ° C, the next 15 minutes — 170 ° C.
Give the meat a rest, and while yourself wash and chop the vegetables: cucumbers — in circles, cherry tomatoes — in half, onions — in half rings. Finely chop the basil and cilantro.
Make a dressing by combining lime juice, olive oil, Dijon mustard, salt and black pepper.
Hot meat cut into thin slices, add vegetables and herbs, pour dressing and immediately serve on the table.

Warm salad with beef
Warm salad with beef

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