4-6 portions:

• 400 g of Zlatiborac beef rump steak
• Tomatoes and Lollo lettuce for decoration
• For Russian salad:
• 800 g of potatoes
• 400 g of carrots
• 300 g of ham
• 400 g of chicken fillet
• 3 eggs
• 50 g of peas
• 200 g of pickles
• 400 ml of mayonnaise
• 1 lemon
• ½ teaspoon of mustard
• Salt and pepper to taste

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Zlatibor peak with Zlatiborac beef rump steak

#beef_rump_steak

Preparation: Boil the vegetables, chicken fillet and eggs. Cut everything into small cubes. Spice them with salt, pepper, lemon juice and mustard. Add mayonnaise and mix well. Leave in a refrigerator for at least one hour in order for flavours to unite and to cool down.
Form a cone out of prepared Russian salad and cover it with Zlatiborac beef rump steak. Decorate Zlatibor peak with lettuce leaves and tomato slices.