Ingredients

80gr beef tenderloin  

15gr lemon juice

10gr olive oil 

5mg red wine vinegar  

5 g fresh cilantro

30gr mistresses 

20gr Octopus  

20 gr vino  rosso 

200gr potatoes 

1 clove garlic 

10gr butter 

20gr cherry tomatoes 

15gr walnuts 

1g crushed black pepper  

Method  

To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes . 

Then wash peel and grate the potatoes and place in the container. 

Add the peel chopped garlic and butter and cook in a rosti pan. 

They should take 10 minutes over low heat on each side. 

Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top. 

Garish with the walnuts and the cherry tomatoes and serves. 

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