Beef tenderloin marinaded in beer served with crispy salads



  • Serves 4

    Preparation time: 20 minutes

  • 160 g iceberg lettuce
  • 160 g Roman lettuce
  • 60 g fried bread cubes
  • 100 g Parmesan cheese
  • 400 g Sokołów beef tenderloin
  • 2 hen eggs
  • vegetable oil or clarified butter (ghee)
  • pepper, salt
  • 200 ml dark beer
  • 200 g cherry tomatoes
  • 130 g mayonnaise
  • 10 g anchovies
  • 1 clove of garlic
  • 10 g Parmesan cheese
  • Worcester sauce


Boil the eggs soft; it will take about 3 minutes.
Clean the tenderloin and next cut it into slices of 1.5 cm each, pour dark beer all over it and marinade for about 15 minutes. Dry the meat and season with salt and pepper. Rub a small amount of oil into the meat. Fry the meat for about 2 minutes on each side on preheated barbecue. Alternatively, fry the meat for 1 minute on a hot frying pan and next roast for 4 minutes in the oven preheated to 150°C. Afterwards slice the tenderloin thinly.

Prepare the dressing; finely chop garlic and anchovies. Add mayonnaise and Parmesan cheese, season with salt and pepper.

Tear the lettuce into small pieces. Combine with the dressing and sprinkle with Parmesan cheese, add tomato halves. Sprinkle with fried bread cubes, place slices of barbecued beef tenderloin and eggs cut into halves on top. Sprinkle everything with Parmesan cheese.






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