Cold Beef With Salad Recipe

Name: Cold Beef With Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs beef tenderloin; 1 bay leaf; 1 tablespoon olive oil; 1 tablespoon mustard; 1 tablespoon lemon juice; 1 garlic clove, finely chopped; 6 black peppercorns; 3 tablespoons vegetable oil; 1 lb baby potatoes; 3 tablespoons vinaigrette dressing; 2/3 cup unflavored gelatin, dissolved; 3 slices green peppers, cut into attractive shapes; 4 small avocados, peeled and sliced; 12 ripe olives

Servings: persons

1 1/4 lbs beef tenderloin
1 bay leaf
1 tablespoon olive oil
1 tablespoon mustard
1 tablespoon lemon juice
1 garlic clove, finely chopped
6 black peppercorns
3 tablespoons vegetable oil
1 lb baby potatoes
3 tablespoons vinaigrette dressing
2/3 cup unflavored gelatin, dissolved
3 slices green peppers, cut into attractive shapes
4 small avocados, peeled and sliced
12 ripe olives

1
Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling.
2
Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool.
3
Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
4
Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set.
5
Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 lbs beef tenderloin, 1 bay leaf, 1 tablespoon olive oil, 1 tablespoon mustard, and more.

Yes, Cold Beef With Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Beef With Salad

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