Roast in Russian

1 kg beef tenderloin (single piece)

? l milk
what milk to choose? we'll show

300 g potatoes (young)

100 g pickles

50 g green leaf lettuce

50 g butter

? glass dry white wine

3 Art. l. olive oil

Salt and pepper the meat, then pour the milk and leave for 3 hours to get and give dry.

Heat the olive oil in a frying pan, fry each side for 3 minutes the meat until golden brown, then pour in the wine, put all of 15 minutes.

Get the meat, let cool, then cut into slices of about 1-1.5 cm thick.

Peel the potatoes cooked in water completely, it slightly salted for 15 minutes, drain the water.

Preheat oven to 220 degrees, in butter in a pan brown the potatoes, then put the pieces of roast beef and bake until done.

When serving roast beef in Russian laid out on a platter and garnish potatoes, pickles and lettuce.