Marinated beef tenderloin and potato salad

Ingredients for Marinated beef tenderloin and potato salad

Instructions for Marinated beef tenderloin and potato salad

To prepare the Marinated beef tenderloin and potato salad recipe, please follow these instructions:

Put the Tenderloin in the freezer for about 1 hour, then it is easier to cut into thin slices. Take the tenderloin out of the freezer again and cut it for about 20 thin slices.

Whisk olive oil and Basil together. Stir in chopped tarragon and fresh ground pepper in brine. Put the meat and rødløgene in a dish and pour the marinade over. Style of the dish in the refrigerator approximately a few hours. Turn the meat once in a while.

Pour the brine from the flesh and place the thin tenderloin slices on a platter. Roof rødløgene up of bed sheet and sprinkle rødløgene and the sun-dried tomatoes over meat. Rinse and pick lettuce leaves. Plug them down between the meat and sprinkle with chopped parsley.

Garnish, if desired. also with whole basil leaves.

Boil the potatoes whole in a pot of boiling water for 15 minutes, until they are tender. Drain and rinse briefly under cold water to stop the cooking process. Let potatoes drain well of, then put in a bowl and let them cool a bit of.

Stir in whipping cream and mustard together in a small bowl, until mixture begins to thicken. Turn the mixture together with the potatoes while they are still warm and season with salt and pepper.

Server the salad cold. Garnish with parsley leaves trevne grof.