Beef langet

Langet is a traditional meat dish of French cuisine, which means "tongue". Prepare it from beef, chopped thin slanting slices, reminiscent of the type of tongue. Usually they are fried in kind or at first breaded in breadcrumbs. Let's find out with you how to cook a beef langet.

The recipe for beef langet

Ingredients:

Preparation

The beef pulp is thoroughly rinsed, dried on a towel and cut with a knife across the fibers, removing all the film, into pieces measuring 1.5 centimeters thick. Then carefully beat the meat with a kitchen hammer, sprinkle the langets to taste salt and freshly ground pepper.

Now put them on a heated frying pan with melted fat and fry from both sides until ready. As soon as a ruddy, appetizing crust appears on the pieces, spread the langet on warm plates, pour with melted cream butter and serve immediately on the table. As a side dish, fried potatoes , boiled cauliflower , stewed carrots or boiled green peas are perfect.

Beef langet with sauce

Ingredients:

For sauce:

Preparation

We wash the meat, dry it with a paper napkin and cut it into thin slices. Then we beat off each piece with a wooden hammer, sprinkle salt, pepper and fry the meat from both sides in a heavily heated frying pan with oil. Next, carefully shift the langets to a dish and serve it to a table with fresh vegetables and boiled cauliflower. If desired, you can pour meat sauce.

For its preparation we take a brain bone, wash it, dry it and irritate it. Carefully remove the bone marrow from it, finely chop it, put it for 15 minutes in warm boiled water, and then throw it back on the sieve. Dry red wine is brought to a boil, throw the crushed onion and cook for 5 minutes. Then pour in the red sauce, cognac and cook, stirring, on a weak fire for about 10 minutes. Next, remove the fire, add bone marrow, green parsley, warm up again and add salt to taste. That's all, juicy and fragrant beef langet ready!

Beef langet with vegetables

Ingredients:

Preparation

From the beef tenderloin cut the thin slices and beat them with a hammer to a thickness of about 10 millimeters. Then sprinkle the meat with salt, pepper, put on frying pan with well-heated fat and quickly fry on high heat from all sides. When serving, put the langet on a large serving dish, pour on the meat juice and melted butter.

Processed hats of white mushrooms are washed, drained, cut into 4 parts, podsalivaem to taste and passeruem on the oil until ready. Fresh or canned tomatoes are cut into slices, sprinkled with salt, pepper and lightly fried in oil. Next to the meat, we lay out bunches of mushrooms and tomatoes, sprinkle the dish with fresh herbs of parsley or dill, and put the fried slices of potatoes.