For this recipe, only fresh beef tenderloin is suitable, choose not too thick a piece. Wash and dry the meat. RUB with salt and a mixture of spices (black and white pepper, coriander), Leave for 30 minutes. Chop the rosemary and roll the meat in it.
In a frying pan, heat a little olive oil, put a piece of meat,
fry on medium heat on each side until Golden brown. It took me about 20 minutes.
Then pour the lemon juice over the meat (2 tbsp), turning it over on all sides so that the meat is evenly soaked in the juice. Cook for about 5 more minutes, turning constantly to avoid burning. In total, cook the meat for 25 to 30 minutes, so that it is not raw inside or dry. This is the kind of meat you should get.
Put the meat on plastic wrap, RUB with garlic passed through the press and wrap tightly. Allow to cool for about an hour, then put in the refrigerator for 5-6 hours or overnight.
For beets, carefully mix with a fork 2 tbsp lemon juice, vinegar (1 tbsp) and sugar (1 tsp without a slide). Cut the beetroot into slices. Season with salt and pepper and mix with the marinade. Put on foil (I made a double layer of foil), pour olive oil, add a little rosemary. Wrap the envelope, lifting the sides to the top, so that the marinade does not leak out. Bake in the oven for 30 minutes.
To serve, cut the meat into thin slices. The meat is well sliced, slightly pink inside, but not raw, juicy. Put on a plate with slices of beetroot, sprinkle with finely chopped fresh herbs, pour the dressing
For dressing, mix 1 tbsp olive oil, 1 tbsp vinegar, and a pinch of salt. If desired, you can add a little lemon zest.