Cold Beef With Salad

14 ingredients
5 steps

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

Directions

  1. 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. 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. 3
    Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
  4. 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. 5
    Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

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