Cold Beef With Salad

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
  • 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.
  • 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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