Roast Beef Salad

Ingredients

• Veal Tenderloin 0 lbs
• Marinated cherries 10 oz
• Capers 0 oz
• Anchovies 0 oz
• Whole egg 3 pieces
• Ghee 5 oz
• Parmesan Cheese 5 oz
• Butter 0 oz
• Olive Oil 0 fl oz
• Champagne Vinegar 0 fl oz
• Young Spinach "Belaya Dacha" 5 oz
• Salt to taste
• Ground Black Pepper 0 oz

Step-by-Step Guide

Step 1

Finely chop the anchovies and capers. Halve the cherry tomatoes.

Step 2

Melt the butter in a saucepan.

Step 3

Separate the egg whites from the yolks. Whisk the yolks while gradually adding melted butter, then stir in the vinegar. Add finely chopped anchovies and capers. Season with salt and pepper to taste, and mix well. This is a salad dressing.

Step 4

Trim the tenderloin, season it with freshly ground black pepper and salt. Sear on all sides until golden brown in a mixture of olive oil and butter. Transfer to an oven preheated to 355°F and cook for twenty minutes.

Step 5

Slice the roast beef thinly and arrange it on a plate, drizzle with sauce, garnish with halved cherry tomatoes, and sprinkle with cheese.