A hearty dish is a beef langet. The traditional way of cooking and the variety of the main recipe

Beef - meat of bulls, cows and calves - is a valuable source of B vitamins, proteins, creatine ("fuel" for muscles), iron, zinc, potassium, phosphorus and other micronutrients necessary to the body.

From this meat prepare wonderful dishes - entrecote and roast beef, escalope and beefsteak. Saty and very tasty is the beef langet.

Description of food

What is the name - langet? From French this word is translated as language, language. Indeed, pieces of meat from which the beef langet is traditionally prepared, with their oblong form resembles a tongue.

For a portion, 2 pieces of toasted meat are laid. The dish can be decorated with greenery. It is customary to serve it.

Known as a traditional recipe for beef langet, as well as its various variants, which give the main dish a novelty of taste, piquancy and originality.

Cooking options

There is no single right recipe for cooking this dish. Beef langet can be:

• Weak roast - prepare quickly, minutes 4-5 (2 minutes on each side), when pressed with a fork from the meat oozes pink juice. It is prepared only from beef;
• Medium roast - prepare for 6-7 minutes (3 minutes per side). Also prepared only from beef;
• Strong roast - fry for 10 minutes (5 minutes per side). When pressing the fork on meat, a clear juice appears. You can cook both beef and veal;
• Traditional - prepared according to a standard recipe;
• Original - the main recipe is "diluted" with new ingredients and fictions of the cook;
• Without garnish;
• With garnish.

Products for cooking

Regardless of the recipe, the preparation of beef langet necessarily involves such products:

• meat. According to the rules, the beef langet is prepared strictly from beef or veal fillet, which is the most tender, delicious and soft. You can take just a good piece of pulp.
• fat. It is preferable to use baked fat, but it is possible and simple sunflower oil.
• Salt, pepper - the taste of the mistress.

Breadcrumbs, flour, tomato, butter, sour cream, meat broth or water, cognac, bay leaves and other condiments can also be used.

How to cook beef langet?

• The recipe is traditional. Peeled beef tenderloin cut into oblong pieces with a thickness of 10-15 mm, discourage, salt and season with a pinch of black fragrant pepper. Put the pieces on a hot frying pan greased. Fry the meat at a temperature of 170 degrees, the prescribed time first with one, then on the other side over medium heat. Put on a plate, pour the resulting juice, pre-strain it to remove the flakes.
• Langet from breaded meat. Meat is prepared according to a traditional recipe, but before roasting it is breaded in breadcrumbs or flour.
• Langhete with cream sauce. Prepare meat according to a traditional recipe. At the end of the cooking, add a couple of teaspoons of non-acidic sour cream or cream to the frying pan. Stew on low heat with the lid closed for 8-10 minutes. Put the meat on a dish and pour it over with a delicious creamy sauce. If desired, about 50 g of fresh butter can be added to the plate.
• Langhete with tomato sauce. Prepare meat according to a traditional recipe. At the end of cooking, put a couple of teaspoons of fresh tomato paste into the frying pan, or, preferably, a tomato sauce. Stew for another 10 minutes on a small fire under the lid. If the ready meat is stewed with the addition of 1 teaspoon cream and 1 teaspoon tomato sauce, you will get a langet with creamy tomato sauce.

• Beef langet with onion sauce. Prepare meat according to a traditional recipe. For cooking onion sauce, you can also fry in a separate frying pan to the golden color of a half-bow of onion, put on a saucer. In the same pan fry a little (incomplete tablespoon) flour to a slightly brown color, add the toasted onion, all dilute 1 glass of meat broth (you can just water, but with the broth tastes better), salt, season with black ground pepper, boil on Lightly heat until half of the liquid is evaporated, add 100 grams of non-acid sour cream or cream, and let it sit on low heat for another 5 minutes. Pour the lenton over the sauce and cover for 10 minutes under the lid.

Thus, there can be many options for the dish. The basis - the traditional recipe for a natural beef langet - can be supplemented by any ingredients at the discretion of the hostess.

How to serve - with or without garnish?

The dish is very tasty in itself, so you can serve lenton from beef without garnishing, just decorating with greens.

But this dish with garnish is much preferable. To the langethe any extension can be used, without limitations. You can choose a salad of fresh or stewed vegetables (zucchini, tomatoes, aubergines), green peas, toasted mushrooms, mashed potatoes, fried potatoes, any porridge, pasta, anything that everyone wants!

Bon Appetit!