Marinated beefand mustard cress salad

Marinated beef and mustard cress salad.
Ingredients
80gr beef tenderloin
15gr lemon juice
10gr olive oil
5mg red wine vinegar
5 g fresh cilantro
30gr mistresses
20gr Ocular
20 gr lollo 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