Cold roast beef from tenderloin - MealWings
Cold roast beef is much tastier if you let it cool in foil, then wrap it in parchment and leave it in the refrigerator for 12-24 hours.
Ingredients
- beef tenderloin - 1.5 kg
- Garlic - 1 pcs.
- Thyme (thyme) - 4 bunch
- Rosemary - 4 bunch
- Extra virgin olive oil - 3 tbsp.
- Butter for greasing finished flatbreads - 3 tbsp.
- Ground black pepper to taste
- Salt to taste
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