In Russia, a version of Olivier with roast beef and mayonnaise mixed with a splash of tangerine juice has become a familiar classic, with chefs offering their own twists. One such approach comes from Yuri Manchuk, the brand chef and a vocal advocate of the Charlie restaurant in St. Petersburg, who shared his method for a tangy rendition of the traditional salad that features roast beef and a bright citrus note.
The list of components is straightforward yet precise: potatoes, chicken eggs, both pickled and fresh cucumbers, avocado, the juice of two mandarins, grainy mustard, quail eggs, balsamic vinegar, vegetable oil, green onions, green peas, and slices of roast beef. The balance aims to highlight the beef while weaving in the creamy texture of avocado and the crisp bite of cucumber, all tied together by a citrus-inflected mayonnaise.
The process begins with the dressing. The chef explains that the mayonnaise should be built from quail yolks, to which grainy mustard, mandarin juice, and a touch of balsamic vinegar are added. The mixture is whisked vigorously as oil is streamed in, creating a light, emulsified dressing that carries the citrus brightness and a subtle tang from the mustard. This base sets the tone for the entire salad, inviting a lively contrast with the heartier ingredients to follow.
With the dressing prepared, attention turns to assembling the salad itself. The tenderloin is trimmed to remove any veins, then seasoned with salt and pepper and seared for about three minutes on each side to develop a gentle crust while preserving tenderness inside. The rest of the ingredients are combined in a separate bowl. While the hot meat rests briefly, it is introduced to the marinade, allowing the flavors to mingle as the beef cools to a more mahogany hue and lends its juices to the mixture—an infusion that deepens the overall character of the dish.
Potatoes play a crucial role and receive careful treatment. They are salted, oiled, and seasoned to taste, then wrapped in foil and roasted until tender. A typical timeframe would be around 180 degrees Celsius for thirty to forty minutes. Once baked, the potatoes are cooled and peeled, then cut into small cubes. The eggs are boiled for eight minutes, set aside, and similarly diced into 0.3 cm cubes. These cubes are folded into the bowl with the other components, ensuring each bite brings a balance of creamy egg, crisp vegetables, and succulent meat.
Green onions are chopped and added to the mix, with additional slices of roast beef folded in to finish the texture and flavor profile. The result is a salad that captures the traditional Olivier identity—comforting and familiar—while the tangerine-driven mayonnaise introduces a cheerful aromatic lift that brightens every bite. The dish is typically presented with a light drizzle of the citrus dressing, ensuring the roast beef remains the star without overwhelming the other elements. The method emphasizes patience and careful timing: while the beef rests, the vegetables, eggs, and potatoes are diced uniformly so the coating of mayonnaise binds everything with even, small bites that are satisfying without being heavy.
In this interpretation, the aim is to honor the essence of Olivier while introducing a modern, citrus-forward nuance. The result is a salad that stands on its own for a family dinner or a festive spread, offering texture variation through the mix of soft potatoes and smooth avocado against the crisp cucumber and the toothsome beef. The citrus note from the mandarin juice pairs particularly well with the beef, creating a bright counterpoint to the richness of the mayonnaise and the savory depth of the roast beef.
Overall, the technique remains pragmatic: prepare a stable, well-emulsified dressing, cook the beef to maintain tenderness, and dice every component into uniform pieces to ensure cohesive mouthfeel. The finishing touches—green onion garnish and the careful distribution of roast beef slices—help to present a visually appealing dish that invites diners to experience the layered flavors with every forkful. This approach demonstrates how a traditional recipe can be refreshed with a simple yet effective citrus element, maintaining the spirit of Olivier while offering a contemporary twist that resonates with modern palates. The broader message from the chef is clear: good results come from thoughtful preparation, balance of textures, and deliberate assembly that respects the integrity of each ingredient.