Season the beef with salt and pepper, fry on all sides in a hot pan with olive oil and then roast for ca. 15 minutes in a preheated oven at 180 °C, turning over regularly.
Allow to stand for 5 minutes.
Mix the onions, tomato, parsley, Worcester sauce, vinegar, olive oil, tomato juice, sugar, salt and pepper and season as necessary.
Squeeze out the gelatin leaves, dissolve in 2 tablespoons of hot water, add to the mass and mix well.
Place in the fridge for 30- 40 minutes.
Ingredients
600 g tender beef filet
1 diced onion
2 skinned and chopped tomatoes
1/2 bunch chopped parsley
2 finely diced spring onions
1 tablespoon Worcester sauce
1/8 L vinegar
1/8 L olive oil
1/8 L tomato juice
2 leaves gelatin, soaked in cold water
1 teaspoon sugar
Salt and pepper
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