Roast beef in english

4 servings


The tenderloin is poured with marinade and placed in a cool place for 24 hours. Then it is cleaned from vegetables and seasonings, mealed in flour, fried on highly heated fat on all sides and put in the oven for 15 20 minutes. The meat is fried so that the inside is pink (during piercing, red juice should be released). The finished roast beef is cut across the fibres into thin slices, placed on a heated dish and watered with juice formed during roasting. Side with fries or mashed potatoes with vegetables and green salad.