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Beef langet

Beef langet

Category: Meat dishes
Kitchen: Russian
Beef langet

Ingredients

Beef (veal) tenderloin 350 BC
butter 20 g
vegetable oil 1 tbsp. l.
salt taste
ground black pepper taste

Cooking method

  • Beef langetStrip the tenderloin, if necessary, from films. Cut the meat across the fibers with a thickness of 1.5 - 2 centimeters. Beat off slightly, season with salt and pepper.
    Beef langetTake a skillet with a thick bottom. Heat the oil well. Lay out the meat loosely. Fry on each side for 3 minutes, drizzle with fat. Remove, put on a napkin to absorb excess fat. Serve with fried onions, vegetables or any side dish.
    Beef langet
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Langet is a Russian cuisine dish. Many are confused by the French name, but this is just a tribute to the fashion of the time. Translated as "tongue". The name comes from the fact that the meat is cut into long and narrow strips. Most often, langet is made from beef, but it is pork, as a budget option, from lamb.
For the splint, take only the tenderloin. It is better to fry the langet in a cast iron pan. A thin-walled splint pan will not work. The pan and oil should be very well heated.
Everyone chooses the degree of roasting for himself. It can be medium rare, medium or well done.
The splint is fried in lard or a mixture of oils. Langet can be breaded or not.
The frying time is very important. It should be between 5 and 10 minutes. Otherwise, the meat will turn into a tough piece. Fry the splint on each side for 2.5-3 minutes and pour over the fat that is in the pan. Whatever time you fry the meat, you need to turn it over clearly in time.

Yarik
Oh, this is delicious! I haven't cooked for a long time. In the year 1996, probably, when the first spread "Rama" appeared, my brother and I loved to fry the liver and longets on it))) and so only salt and black pepper.
Angela, thanks for reminding me!
ang-kay
Yaroslavna, but not at all)
Svetlenki
Quote: ang-kay
It is better to fry the langet in a cast iron pan. A thin-walled splint pan will not work. The pan and oil should be very well heated.

Anji, I had an insight when I read these lines. First, as always, thanks for the recipe! And secondly, your words in the recipe helped me finally learn how to fry shrimp so that they are not rubbery. It was the chugunina that saved me from the fact that they came off with water and turned out to be rubber.
Beef langet

They were just sealed and did not come off with water !!!
Now I will not be afraid of the langet that you have in your recipe. I will definitely try! Thanks again
ang-kay
Sveta, well, great! The shrimp turned out very beautiful and the langet will definitely turn out)

Ooooh, are you having life changes?

 

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