- Beef tenderloin - 500 Grams
- Salt - 1 st. a spoon
- Pepper - 1 Art. a spoon
- Dried garlic - 1 st. a spoon
- Coriander - 1 Art. a spoon
- Rosemary - 1 teaspoon
- Bow - 1 piece
- Parsley - 100 Grams
- Soy sauce - 150 milliliters
- Olive oil - 50 milliliters
Beef tenderloin. First it needs to be washed. We rub the meat with pepper, salt and dried garlic. In a hot frying pan in olive (vegetable oil), fry the meat from all sides literally for a minute, we only need a crust. In parallel, we warm up the oven to 180 degrees. And we send the roast beef for about 30 minutes. Who likes half-baked meat, then for about 20 minutes. While the meat is being cooked, we make a marinade. We cut the parsley. We cut the bow in half rings. In a bowl, mix parsley, onions, coriander and rosemary, as well as olive oil, soy sauce. Stirring. Marinade is ready. Roast beef from the oven and cover it completely with a marinade. Cover the bowl with foil and send for 4 hours to marinate in the refrigerator. Roast beef is served cold. It turns out juicy, tasty and fragrant meat. Bon Appetit!
Servings: 3