Roast Beef on a Green Pillow

Roast beef is a piece of beef baked in the oven (in the classic version - bovine carcass), most often tenderloin or thick rim. It is eaten hot and cold. Very often, cold roast beef is served with green peas, horseradish or mustard. We suggest serving it warm with vegetables.

Ingredients

• 1 beef tenderloin, 1 kg
• 7-8 cloves of garlic
• 7-8 sprigs of thyme
• 1.5 st. l. olive and ghee
• salt, freshly ground black pepper
• 1 medium zucchini
• 1 green bell pepper
• 1 medium bunch of green onions
• 5-7 basil sprigs

Directions

1. Peel the tenderloin by removing all films, rub the meat on all sides with salt and pepper.
2. Heat the oil mixture in a large skillet, tossing in the crushed garlic cloves and thyme sprigs.
3. Fry the meat on all sides until golden brown, drizzle with oil, then wrap in foil. Place the roast beef on a baking sheet and place it in the center of an oven preheated to 250 ° C. Immediately reduce the temperature to 150 ° C and roast the roast beef to the desired doneness, 15 to 25 minutes. Cool in foil, 40 minutes.
4. Gently drain the roast beef wrapper into the skillet. Peel and cut the vegetables into thin strips for the green "pillow" - the pepper is the thinnest. Cut the green onions into 5–6 cm pieces and cut them in half lengthwise.
5. Put the vegetables in the juice from the meat and heat quickly over high heat, 3 minutes. Add basil leaves (no stems). Remove from heat, season with pepper.
6. Spoon the skillet mixture onto plates. Slice the roast beef crosswise into 4 cm thick pieces and place on the green pillow. Serve immediately.