Olivier with roast beef and fresh cucumbers
4 servings
20 minutes
The recipe was shared with us by the chef of the restaurant "Vanil" Alexey Belikov.
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.
- Beef tenderloin: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
2
Wrap the cut in foil and bake in a preheated oven at 160 degrees for 25 to 50 minutes until desired doneness.
3
At this time, boil potatoes, eggs, and fresh-frozen peas.
- Potato: 400 g
- Chicken egg: 7 pieces
- Frozen green peas: 400 g
4
Remove the roast beef from the oven and let it cool completely in foil naturally, which will take 3-4 hours.
5
Cut the roast beef into 1x1 cm cubes. Dice the boiled potatoes and eggs, as well as fresh and pickled cucumbers into small cubes.
- Potato: 400 g
- Chicken egg: 7 pieces
- Beef tenderloin: 200 g
- Cucumbers: 100 g
- Pickles: 200 g
6
Mix all the ingredients and dress with mayonnaise. Add dill, salt, and pepper to taste and mix the salad again.
- Potato: 400 g
- Chicken egg: 7 pieces
- Frozen green peas: 400 g
- Cucumbers: 100 g
- Pickles: 200 g
- Beef tenderloin: 200 g
- Mayonnaise: 200 g
- Dill: 20 g
- Salt: to taste
- Ground black pepper: to taste