For frying meat, it is advisable to use the freshest, previously not frozen tenderloin (lumbar or back). Before you start cooking, you must first prepare the meat: cut the tendons, films, cut into equal sized pieces. What size they should be, you decide. But you must keep in mind that the time taken to cook is proportional to the size of the sliced pieces. That is, the larger the pieces, the longer it will take time. Yes, and larger pieces are better still cooked in the oven.
Determination of readiness is elementary: pierce a piece of meat with a fork and see if blood comes out of this piece. Although this is rather arbitrary, after all, some just prefer meat with blood. As they say, a matter of taste ...
Today I present to you several different options for cooking beef dishes: roast beef, entrecote, langet, beef steak (beef fried with onions and vegetables).
Roast beef. Option One - Entrecote.
Perhaps the simplest dish that you can cook. Cut a kilogram of meat into pieces of the same size, beat, fry in 250 g. melted butter. Salt and pepper only at the end of cooking. As soon as the pieces are browned on all sides, remove from heat. Entrecote is ready.
Roast beef. Option two - roast beef.
Ingredients. A kilogram of tenderloin, vegetable oil (100 g), pepper (it is better to take ground white) and salt. The latest ingredients are up to you. Fans of "spiciness" can also use red pepper.
We prepare the meat, as indicated in the introduction, do not cut the whole piece into pieces, but only make a few cuts, sprinkle with salt and pepper, put on a baking sheet and, pouring oil, put it in the oven. Every ten minutes, pour the meat with the resulting juice.
Please note: before serving, cut the meat across the fibers, and not along.
Roast beef. Option Three - Langet.
Ingredients. A kilogram of tenderloin, ghee (130-150 gr), tomatoes (as much as meat), herbs (whatever you like, onions are required), salt.
We beat the tenderloin, cut, sprinkle with salt and pepper and fry, as in the first embodiment. We peel the tomatoes, cut (you can rings, half rings, pieces), cover and fry for about five minutes on low heat (the meat should be fried, not cooked). Sprinkle with chopped herbs and let the meat stand for several minutes so that it absorbs the aroma of herbs.
Roast beef. Option four - beef steak (beef fried with vegetables).
It will take much longer to prepare this dish. But the result, believe me, is worth it!
Ingredients. Beef (300 gr), zucchini (40-50 gr), avocado (50-50 gr), celery (stalk, 40-50 gr), red onion (onion, 40-50 gr), cherry (70-80 gr) , oils: creamy, olive (2 tbsp. each), tomato sauce (2 tbsp.), rosemary (pinch).
We prepare a marinade for meat from 2 tbsp sweet paprika, 2 tbsp. tablespoons of brown sugar, 2 teaspoons of ground red pepper, a teaspoon of dry mustard, 2 tbsp. tablespoons of salt large.
Next is the marinade for vegetables. Cooking from 1 tbsp. tablespoons of chili, 2 teaspoons of sweet paprika, a teaspoon of ground cumin, a teaspoon of coriander, a teaspoon of dried ground onion, a teaspoon of dried ground garlic, mustard, black pepper, curry (take 0.5 teaspoons each), a full tea tablespoons of salt.
Cooking. We cut meat in portions. We mix with the ingredients of the marinade for meat, carefully rub them with pieces, stand for 30-40 minutes and spread on the grill.
We wash the vegetables, chop coarsely, mix with the marinade for vegetables and fry (you can in a pan, but it is better to use the grill).
We spread the meat on a plate, on the one hand from the piece of meat we lay the vegetables, on the other - pour the sauce. Garnish with onions, rosemary and parsley. On top of a hot piece of meat you need to put a piece of frozen pre-butter.