You have already tried all the known recipes and now you don’t know what appetizer to cook for the festive table? Perhaps you will be surprised at the rather simple and quick-to-prepare vegetable salad with beef "From the Chef".
It is necessary
- - beef tenderloin - 200 g;
- - mix salad - 80 g;
- - cherry tomatoes - 5 - 7 pcs.;
- - Bulgarian yellow pepper - 1 pc.;
- - Bulgarian red pepper - 1 pc.;
- - orange - 1/4;
- - lemon - 1/4;
- - lime - 1/2;
- - garlic - 2 cloves;
- - ginger root (fresh) - 15 g;
- - soy sauce - 1 tablespoon;
- - teriyaki sauce - 1 tablespoon;
- - Worcester sauce (optional) - 2 tablespoons;
- - olive oil - 3 tablespoons;
- - balsamic vinegar - 1.5 tsp;
- - Dijon mustard - 1 tsp;
- - honey - 1 tsp;
- - mint - 3-4 branches.
Instructions
Step 1
For the preparation of tenderloin, it is best to use fresh or chilled meat, since frozen, even with proper defrosting, loses its taste, becomes tough and less juicy. It is necessary to cut the beef into slices 1-1.5 cm thick. Fry in olive oil (1 tablespoon) over high heat for 1-2 minutes on each side. Add Worcestershire sauce to the beef pan (if available, but you can do without it), stir and cook for another 1 minute. Then add 1 tablespoon of teriyaki sauce, stir the meat and after 1 minute remove the pan from the heat, add salt and a little pepper with freshly ground black pepper or a mixture of peppers (for flavor). Give the meat a “rest”.
Step 2
While the meat is “resting”, let's prepare a dressing for the chef's salad. You need to wash and dry vegetables and mint. Peel the garlic and ginger root, pass them through a garlic press (or finely chop). Grind honey with mint leaves. Add a tablespoon of soy sauce, juice of half a lime, juice of a quarter of a lemon (avoiding the seeds in the dressing), juice of a quarter of an orange, garlic and ginger, 1.5 teaspoons of balsamic vinegar, and 1 teaspoon of Dijon mustard (granular). Dilute the resulting mixture with 2 tbsp. olive oil, stir well. The filling is ready.
Step 3
We collect the salad. You need to cut cherry tomatoes into 2 or 4 pieces, pepper into strips. Then, in a deep bowl, combine the mix of lettuce leaves, tomatoes and peppers. Pour the prepared dressing into the salad and mix thoroughly. Put the salad on a flat plate, put the pieces of beef on top of the vegetables.
The finished salad can be decorated with:
- seeds of black sesame and white sesame, - leaves of fresh parsley, cilantro and mint, - capers
- olives, cut into circles
