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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Cold Beef With Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions