Olivier Salad with Roast Beef and Fresh Cucumbers
⏳ Time
20 minutes + 6 hours
🥕 Ingredients
12
🍽️ Servings
4
Description
This recipe was shared with us by Chef John Smith from a local diner.
Ingredients
- Potato - 14.1 oz
- Chicken Egg - 7 pieces
- Frozen green bean pods - 14.1 oz
- Cucumbers - 3.5 oz
- Pickled Cauliflower - 7.1 oz
- Dill - 0.7 oz
- Mayonnaise - 7.1 oz
- Veal Tenderloin - 7.1 oz
- Olive Oil - to taste
- Garlic - 1 clove
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Rub the beef tenderloin with salt and pepper. Heat olive oil in a large skillet and sear the meat over high heat until browned.
Step 2
Wrap the tenderloin in foil and bake in a preheated oven at 320°F until the desired level of doneness is reached, for 25 to 50 minutes.
Step 3
Meanwhile, boil the potatoes, eggs, and frozen peas.
Step 4
Remove the roast beef from the oven and allow it to cool completely in the foil at room temperature; this will take 3 to 4 hours.
Step 5
Cut the roast beef into 1x1 cm cubes. Dice the boiled potatoes and eggs, as well as the fresh and pickled cucumbers, into small cubes.
Step 6
Mix all the ingredients and dress with mayonnaise. Add dill, salt, and pepper to taste, and mix the salad again.
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