Culinary art is full of all sorts of intricacies, ornate and strange names.
This is how the amazing word “langet” exists. Why amazing?
Because it resembles a medical term, very similar to “tweezers”, “lancet”.
However, Langet has not the slightest connection with medicine - except as a consequence of its excessive use. This is the name of a meat dish prepared in a special way.
It uses beef or pork meat.
A short excursion into history.
Culinary discussions about the origin of Langet have not subsided for several centuries.
It is difficult to argue in which country they eat more meat, and where it was first cut into pieces and fried.
But given the vocabulary of the name (that is, the meaning) with which the dish was awarded, it clearly has French roots.
Languette comes from the phrase “languette de bouef”, translated as “tongue of meat”.
Historians claim that this culinary masterpiece is a truly Russian dish, which only appeared at a time when the Russian nobility had a weakness for French culture (and not only). And in fact, it has nothing to do with the cuisine of France.
Langet has always been considered a restaurant dish.
In the 20th century, during the era of the spread of public catering, the dish gained wide popularity.
It is prepared simply and quickly, has an appetizing taste, is quite filling, and is quite aesthetic in appearance.
No one will resist trying it at home - it will require minimal work and time.
Langet has a lot in common with the preparation of another meat dish with a foreign name - escalope. But the latter does not require breading, while the langet is breaded in whatever the housewife likes: egg, flour, breadcrumbs.
What products are suitable for making langet?
- Traditionally, the most suitable meat for langet is veal; you can also take beef tenderloin.
The freshness of the meat is determined by pressing on the flesh: after the hand is removed, the indentation is leveled.
- A piece of beautifully selected meat should be washed and dried.
- Films and fatty layers are removed.
- For the langet you need thin pieces, no more than one and a half centimeters, which are cut across the meat fibers. The result is such oblong molds, similar to tongues, which apparently inspired the cooks of the past to give them the appropriate name.
How to properly fry langet.
- Frying the pieces takes from 10 to 15 minutes.
- Increasing the time will not make the meat softer, but rather tougher.
- The pieces should be turned over approximately every 3-5 minutes and do not place them close to each other: you will not get a crust.
- The readiness of the meat is determined by the clear juice released (if you press it lightly).
Recipe for making beef langet.
We will bread the meat for our langet.
We will need:
- beef meat - good tenderloin;
- eggs – 8 pcs.;
- sour cream – 200 g;
- dried bread (or crackers) - a few pieces;
- lard – 15 g;
- butter – 20 g;
- salt pepper.
Cooking involves a few simple steps:
- A piece of beef is placed on the board. It is cut into pieces that are beaten off.
- Prepare the breading mixture (leison): mix the eggs and sour cream thoroughly.
- The beaten meat is placed in the prepared leison. The meat should be allowed to soak on both sides.
- You can use ready-made crackers, or you can grate them yourself. The meat is coated in these crumbs.
- The pieces are placed in a frying pan with melted lard. They are fried on both sides.
This is how we get a wonderful meat dish with the exquisite French name “languette”. How to serve langet.
Langet is a meat dish that is completely self-sufficient. It can be served as an independent dish.
But most often they prefer to serve meat with a side dish, which can be anything: from fresh vegetables to fried potatoes, porridge, pasta.
Ingredients
- 500 gr. beef tenderloin
- 8 pcs. egg
- 200 gr. sour cream
- 2-3 pcs. crackers (or dried bread)
- 15 gr. salo
- 20 gr. butter
- 1-2 pinch salt (to taste)
- 1-2 pinch red pepper / black pepper(taste)
Every housewife knows what chops are. However, this dish is often considered too ordinary and familiar, and therefore you want to prepare something more interesting for the holiday. Do you know what a splint is? Despite the overseas name, there is nothing too complicated about it. Therefore, every housewife can prepare it in her kitchen. Essentially, this is fried meat, but there are a number of nuances that must be observed. Only in this case can you get not just a tasty, but a perfect dish.
general description
These are thin strips of veal. First, it is beaten with a special hammer. This is a very important point that we will dwell on a little later. After this, it is breaded and fried and then served with a sour sauce. Moreover, the leading role is played by the temperature during cooking. It becomes clear what a splint is. Now let's look at the nuances of preparation. There are not many of them, but they are important. It is the consistent implementation of all recommendations that will make it possible to reveal the whole bouquet of taste.
What does the dish look like?
Having learned what a splint is, it’s worth figuring out how to please your loved ones with it. Each piece of this dish is a long slice that resembles a tongue. Not just any meat is suitable for its preparation, so when you come to the market, carefully select each piece. Therefore, understanding what a splint is, it is necessary to take the lumbar muscles of carcasses. These are relatively small, oblong pieces. These muscles hardly work, and therefore during cooking the meat simply cannot become tough. Therefore, on the market, internal fillet, or pigtail, as it is sometimes called, sells out very quickly. Try to order it in advance.
Ingredients
You can prepare beef langet just before your guests arrive. It won't take much time. To prepare you will need:
- Meat that has been previously cleaned of films and veins.
- A little flour.
- Oil for frying.
- Half a glass of wine.
- Salt, pepper, thyme.
Features of preparation
It’s not in vain that we spent time talking about what a splint is. If the meat is chosen incorrectly, there may be problems with its preparation. Tough, stringy meat must be braised. Otherwise it won't taste good. If you choose an internal fillet, you can guarantee that it will fry quickly and be fantastically tender. Therefore, you should not blame yourself if the beef langet did not work out. You just need to spend more time choosing meat.
Now you need to cut the pieces crosswise. The thickness should be 1.5-3 cm. Lightly beat the pieces, especially if you bought beef rather than veal. Cooking time depends on how done you like your meat.
Three roast options
Like chops, splints exist:
- Lightly done. To do this, you need to hold a piece 3 cm thick in a frying pan for 2 minutes on each side.
- Medium done. On each side the piece is kept for 4 minutes.
- Deeply cooked. To do this, the total frying time should reach 10 minutes.
The recipe for langet is not very complicated, but you cannot keep the meat in a frying pan for longer than 10 minutes, as it will become dry and tough. Moreover, if you want to get a golden brown crust without drying it out, wrap the meat in thin strips of bacon.
How to determine readiness
The cooking temperature should be no more than 170 degrees. For control, you can use special devices that maintain the required temperature throughout the entire cooking process. The second option is to use special thermometers. In order for the dish to be flawless, it is necessary to maintain a temperature of no more than 170 degrees.
Or you can just chop a piece. If the juice is red, it means it is not ready yet. But light and clear juice indicates that it’s time to serve. Not everyone likes rare meat, but it is recommended to cook it only from beef.
Garnish
A photo of a splint taken in a restaurant is very attractive precisely because of its design. For this, herbs and sauces are used. The best side dish is fried potatoes and green salad. It is recommended to serve this dish with olives or pickled cucumbers, tomato sauce and wine. When serving meat, it is recommended to pour it with the sauce that is released during frying. The side dish is placed next to it and it turns out to be a wonderful dish.
Breaded beef
To prepare you will need 400 g of beef, 1 egg, fat, a tablespoon of mayonnaise and half a tablespoon of flour. Preparing meat is practically no different from the option described above. The langet recipe with photo may become one of your favorites. There is a small nuance. When you have beaten the meat, prepare the breading. To do this, beat mayonnaise and egg, salt. Dip the pieces of meat into the mixture and then into the breadcrumbs. Heat the oil and fry until golden brown. It makes a wonderful dish.
Langette in the oven
If you adhere to the principles of healthy eating, then you will definitely like this recipe. Meat processed with hot steam retains the most delicate consistency and literally melts in your mouth. To do this, the meat needs to be cut along the grain, carefully beaten and salted. Grease a baking tray with lard, place pieces of beef on it, pour water and cover with foil. You need to bake for 20 minutes at 180 degrees.
After this, the foil is removed to form a crust. Now place the meat on the grill and fry for 3 minutes on each side. During this time, excess moisture will evaporate. If desired, place seasonal vegetables nearby. Serve the dish on portioned plates, garnished with herbs.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
There is a wide range of dishes that are prepared from several types of meat (pork, chicken, turkey, veal or beef). Among them, entrecote, beefsteak and languette are pieces of tenderloin, cut across the muscles and fried with or without breading. Sometimes it is made with additional ingredients (for example, vegetables, mushrooms, etc.). To prepare a tasty, juicy and appetizing dish, you need to follow the rules of the culinary process and strictly adhere to the recipe.
What is a langet in cooking?
The meaning of the word langet is a tongue made of meat (translated from French as languette de bouef). As a rule, it is prepared from the lumbar interior of a beef carcass, but the most delicious dish is obtained from veal tenderloin. Reeds are made simply, quickly and easily. The selected meat is thinly sliced, beaten, sprinkled with spices and fried in a frying pan or oven.
Oblong cutlets belong to Russian cuisine, but they were invented at a time when everything French was revered. In this regard, the dish was named as a French cook would pronounce it. In pre-revolutionary times, it could only be tasted in a restaurant, but in the Soviet Union it was included in the catering menu. Today you can make Russian-French cutlets yourself at home.
What is it made from?
Langet can be made from beef, pork or poultry (chicken, turkey). It is best to use natural veal or beef tenderloin (not processed foods). Experienced chefs recommend preparing long cutlets from the meat of a well-fed animal 1.5-2 years old. This product is particularly juicy and has a bright red color. Fresh, good veal has a pale pink color (individuals 7-8 weeks old are considered the highest grade).
How to cook langet
After the meat has been selected, an equally important procedure follows - proper cutting. Beef or pork is cut exclusively across the grain, cutting the piece into long and thin strips. This is necessary so that the langet is fried as well as possible and does not dry out. The next stage of the culinary process is beating each piece with a special hammer and sprinkling with spices, seasonings and/or herbs.
If you want to get a soft and juicy dish, then the meat must be left in the marinade overnight or for at least two to three hours. You can fry it with or without breading. Breadcrumbs or wheat flour are best suited for this; they hold the juice inside well. It is recommended to cook the dish over high heat without covering it with a lid. It is permissible to keep the tongues in the frying pan for no more than 15 minutes. Turning the piece should be done once; you should not do this constantly, because the result will be a hard and dry “sole”.
According to the advice of experts, veal should be fried until fully cooked, and beef will produce a good medium-rare langet. The easiest way to determine how “ripe” a dish is is to press on the meat with a fork or toothpick. If red juice appears, then it is damp; the presence of clear juice indicates good roasting. There are three degrees of roasting:
- lightly fried meat (with blood) is done quickly, a piece is fried in a hot frying pan for 2 minutes on each side;
- medium - beef or pork is cooked for 4 minutes on both sides;
- Maximum roasting can be achieved by keeping the meat in the pan for 8-10 minutes.
Langet tastes well with many side dishes. A very tasty culinary “composition” is obtained with buckwheat, pearl barley, rice or wheat porridge, stewed, sauerkraut or fresh cabbage, zucchini, tomatoes, and beets. The classic version of the meat dish is served with fried or deep-fried potatoes, a salad of fresh vegetables and herbs.?
Tasty, juicy and aromatic langet is usually prepared using a frying pan. It should have a thick, non-stick bottom. The meat is prepared, the frying pan is heated well, vegetable oil is poured into it, each piece is fried on both sides. The cooking time depends on the level of doneness you want to achieve.
In the oven
There are many recipes according to which langet is made using the oven. They are great for people who don't like fried foods or don't eat them for specific reasons. Meat prepared by hot air processing can be included in a diet menu or a proper, healthy diet. Beef or chicken is prepared in the same way as for frying in a frying pan.
Then place in a baking dish or on a baking sheet lightly greased with oil. You can pre-wrap the cutlets in foil, so they will turn out more tender and juicy, literally melting in your mouth. The dish is complemented with seasonings, mushrooms, vegetables, legumes, sour cream or tomato sauces. The approximate cooking time is about half an hour at 170-180 degrees.
Langet - recipes with photos
Today you can find many methods of preparing langet: from classics to the most original recipes. Different types of meat products are used for the dish: veal or beef, pork, chicken, turkey. You can make a delicious lunch or dinner even from liver or tongue. Onions, potatoes, tomatoes, mushrooms, seasonings, mild or hot sauces are used as additional ingredients.
Beef in the oven
- Time: 50 minutes.
- Number of servings: 2-4 persons.
- Calorie content: 170 kcal per 100 grams.
- Purpose: dinner.
- Cuisine: Russian, European.
- Difficulty: medium.
Meat baked in the oven is always popular. As an everyday dinner or a holiday dish, you can cook beef languette in the oven. Tender, appetizing meat with aromatic champignons, onions and sour cream sauce will not leave anyone indifferent. For the recipe it is better to use veal and homemade sour cream.
Ingredients:
- veal tenderloin – 1 kg;
- onions – 3 pcs.;
- fresh champignons – 500 g;
- sour cream or cream – 150 ml;
- spices, seasonings.
Cooking method:
- Cut the tenderloin into portions - cut across the grain.
- Beat it off a little. Fry in a frying pan on both sides for two minutes.
- Sprinkle with spices and seasonings.
- Grease a baking sheet with vegetable oil and place the tongues evenly.
- Peel the onions and chop into half rings. Sprinkle over beef.
- Place sliced champignons on top.
- Pour sour cream generously over the dish.
- Cook in the oven for half an hour at 180°C.
Pork in a frying pan
- Time: 20 minutes.
- Number of servings: 2 persons.
- Calorie content: 305 kcal per 100 g.
- Purpose: lunch.
- Cuisine: Russian, European.
- Difficulty: medium.
For lovers of nutritious and tasty meat dishes, you can prepare pork langet. The recipe includes the minimum amount of available ingredients, but the result is simply finger-licking good. You will need pork tenderloin, a little sunflower oil, spices and breading. The main thing is that the pork is of good quality, preferably fresh and not frozen. The dish is simple and quick to make: half an hour and a delicious lunch is ready.
Ingredients:
- pork – 400 g;
- salt, ground black pepper - to taste;
- olive oil – 1 tbsp. spoon;
- breadcrumbs – 50 grams.
Cooking method:
- Cut the tenderloin into long pieces across the grain.
- Lightly pound the meat with a meat mallet.
- Rub the workpieces with salt, pepper, and roll in breadcrumbs.
- Heat a frying pan, pour oil inside.
- Fry the tongues over medium heat on both sides until golden brown.
- Serve hot with vegetable salad and mashed potatoes.
- Time: 20-30 minutes.
- Number of servings: 2-3 persons.
- Calorie content: 220 kcal per 100 g.
- Purpose: dinner.
- Cuisine: Russian, European.
- Difficulty: medium.
If you want to please your family with something tasty and special, then the recipe for chicken liver splints will be an excellent choice. Considering that the main product has a delicate consistency, it is mixed with boiled rice, oatmeal and egg. For piquancy, you can add nutmeg and garlic to the dish. Even an inexperienced housewife can make rosy, delicious cutlets - the cooking principle is easy and simple.
Ingredients:
- oatmeal – 1 tbsp. l.;
- ground nutmeg – 30 g;
- chicken liver – 300 g;
- garlic – 2 cloves;
- boiled rice – 50 g;
- onion – 1 head;
- egg – 1 pc.;
- vegetable oil – 40 g;
- salt pepper.
Cooking method:
- Peel the garlic and chop with a grater.
- Wash the liver and cut into slices.
- Chop the onion into cubes.
- Mix the products. Add cereal, chicken egg, spices and seasonings to them. Beat with a blender until smooth.
- Add pre-boiled rice to the resulting mass.
- Place the “dough” for the liver cutlets by the tablespoon in a hot frying pan with oil, trying to give them an elongated shape.
- Fry covered on both sides for about a few minutes.
Chicken tongues
- Time: half an hour (+2 hours).
- Number of servings: 2 persons.
- Calorie content: 208 kcal per 100 g.
- Purpose: dinner.
- Cuisine: Russian, European.
- Difficulty: medium.
A simple, but satisfying and tasty dish is chicken breast langet. The preparation of such tongues requires a minimum of resources, but in just half an hour you will have a fragrant and healthy dinner on the table for the whole family. For frying, use vegetable or butter. Chicken cutlets are served with any side dish (buckwheat, potatoes, rice), sour cream, soy or mustard sauce, fresh vegetables and herbs.
Ingredients:
- egg – 2 pcs.;
- wheat flour – 2 tbsp. l.;
- chicken fillet – 250 g;
- sunflower oil - for frying;
- garlic – 3 cloves;
- salt, spices.
Cooking method:
- Remove skin from meat and remove bones. Cut it into long, thin pieces.
- Gently beat with the back of a knife.
- In a deep container, combine eggs, chopped garlic, salt and ground pepper. Beat a little with a fork.
- Place the chicken tongues into the resulting mixture. Place in a cool place for two hours.
- Heat oil in a frying pan with a thick bottom.
- Roll each piece in flour and fry on both sides until golden brown.
With tomatoes
- Time: 30-40 minutes.
- Number of servings: 1-2 persons.
- Calorie content: 312 kcal.
- Purpose: dinner.
- Cuisine: Russian, European.
- Difficulty: medium.
The next option on how to prepare a tender, aromatic langet is a recipe with stewed tomatoes. Beef tenderloin is ideal for this dish. You will also need fresh red tomatoes (can be replaced with canned ones), some green onions and butter (ghee and butter). Meat made in this way is suitable for everyday dinner, but there is no shame in serving it to guests.
Ingredients:
- tomatoes – 2 pcs.;
- beef tenderloin – 150 g;
- butter – 1 tsp;
- green onion feathers - 1 bunch;
- ghee – 50 g;
- salt, ground black pepper.
Cooking method:
- Cut the beef into elongated pieces. Beat a little, salt and pepper.
- Heat the oil and fry the langets on both sides until golden brown. Place the meat in a saucepan or cauldron.
- Finely chop the green onion feathers, remove the skin from the tomatoes and chop them into cubes.
- Transfer the tomatoes to the cutlets, add melted butter, a little water and cover with a lid. Boil and cook for two to three minutes.
- Serve hot, garnished with green onions.
- Time: half an hour.
- Number of servings: 2 persons.
- Calorie content: 205 kcal per 100 g.
- Purpose: dinner.
- Cuisine: Russian, European.
- Difficulty: medium.
You will get exquisite, incredibly tasty and beautiful French-style meat if you strictly adhere to the recipe. Soft, tender pork, complemented with onions and cheese, is liked by everyone: both adults and children. Breading can be made from breadcrumbs or wheat flour. It is better to take hard varieties of cheese (for example, Russian, Parmesan, Gouda). Spices and seasonings are added depending on individual preferences.
Ingredients:
- Russian cheese – 150 g;
- pork (tenderloin) – 400 g;
- breadcrumbs - 2 tbsp. l.;
- onion – 1 pc.;
- refined vegetable oil - 3 tbsp. l.;
- salt pepper.
Cooking method:
- Divide the tenderloin into long portions, about 2 cm thick.
- Cover the pork with cling film or a bag and beat with a mallet.
- Salt and pepper the meat. Roll in breading.
- Heat a frying pan, pour oil into it.
- Fry the tongues on both sides for three minutes. Place in a greased baking dish.
- Place onion rings on top and sprinkle with grated cheese.
- Place in the oven for 15-20 minutes.
Turkey breaded
- Time: hour.
- Number of servings: 3 persons.
- Calorie content: 130 kcal per 100 g.
- Purpose: lunch, dinner.
- Cuisine: Russian, European.
- Difficulty: medium.
You can prepare a tasty, satisfying and healthy langet from turkey meat. The dish is low in calories and has a pleasant taste. Such an exquisite and low-calorie food is well suited for dinner in a group of ladies, where everyone is watching their figure. Turkey cutlets are made with the addition of white wine, mustard, and fresh herbs. It is served with vegetables or sauce.
Ingredients:
- onions – 1 pc.;
- dry white wine – 100 g;
- turkey fillet – 600 g;
- mustard – 1 tbsp. l.;
- melted butter – 50 g;
- dill - a bunch;
- spices, seasonings.
Cooking method:
- Cut the turkey into tongues. Beat, cover with cling film. Rub with spices and seasonings.
- Place in a deep container, pour in wine, add mustard. Mix the products well. Marinate for half an hour.
- Fry the meat in hot oil. Approximately 8-10 minutes on both sides.
- Chop the onion into cubes and sauté in “meat” oil until transparent.
- Place on top of roasted turkey and sprinkle with chopped dill.
Languette with onions
- Time: 30-40 minutes.
- Number of servings: 4-6 persons.
- Calorie content: 280 kcal per 100 g.
- Purpose: lunch.
- Cuisine: Russian, European.
- Difficulty: medium.
A very simple and easy recipe - beef with onions. Preparing such a dish does not require much effort and time. It is advisable to purchase veal tenderloin, it turns out tastier and fries faster. The taste is favorably emphasized by onion rings with golden brown breading and butter (can be replaced with homemade sour cream or cream sauce).
Ingredients:
- veal – 800 g;
- flour – 1 tbsp. l.;
- butter – 50 g;
- rendered lard – 30 g;
- sunflower oil – 150 ml;
- onions – 6 heads;
- salt, ground pepper.
Cooking method:
- Cut the veal into elongated slices. Beat it until it loses half its thickness.
- Salt and pepper the preparations.
- Place fat into a hot frying pan. Fry the meat on both sides (approximately 3 minutes).
- Peel the onions, chop into rings and roll in flour.
- Place in heated oil and fry until golden brown.
- Then place the onion rings in a sieve to remove excess fat.
- Place the meat in a plate, pour over melted butter and garnish with onions.
How to serve it correctly
There are many options for how to serve a langet made from pork, beef or chicken/turkey meat. Below are some of the most popular options for what the tongues come with:
- For example, you can buy or bake French fluffy buns yourself. They go great in a “duet” with any meat. This is what serving looks like in many restaurants.
- Fried croutons from white or black bread are placed on a wide, large dish. Place a cutlet on each piece. Decorate with ham, fresh herbs, mushroom, soy, mustard, cream or garlic sauce.
- Fried potatoes, canned green peas or corn, halved cherry tomatoes, lettuce, apples, oranges, and pineapples are used as a side dish.
- It is customary to serve a glass of dry wine with unusual cutlets (red goes better with beef, white goes with pork or poultry, and pink goes with everything). This way the taste of the dish is revealed better and deeper.
Video
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!L anget - the name alone is worth it, although, to be honest, I don’t associate it with cooking in any way, rather the name of some kind of instrument. Langet is made from beef, cut into oblong thin slices similar to tongues. It was this similarity that determined the name of this dish (translated from French, “langet” means “tongue”). Languettes are usually fried naturally or breaded and then fried.
Restaurant dish. It became widespread in the 20th century. as one of the easiest dishes to prepare and amenable to standardization. In Soviet cuisine, langets have been known as a ready-made dish and a semi-finished product since the mid-50s.
Langet is prepared from the internal lumbar muscles of beef carcasses, cutting them in the transverse direction with a thickness of 15 - 20 mm. Langet is a thin slice of beef, which is lightly beaten and then fried after breading. Before frying, the langet should be beaten; the duration of frying the langet is 15 - 20 minutes. Langettes are served with any side dish.
Langettes can also be cooked lightly, medium or deep. Approximately, a slice of meat 3 cm thick becomes medium-rare by the time both sides are golden brown (the whole process takes about 4 minutes, 2 minutes on each side). Frying each side for another 1.5-2 minutes makes the meat medium-rare, and 9-10 minutes of total frying time allows you to get fully cooked meat.
The readiness of the meat is determined by piercing it with a fork and pressing on it: if red juice comes out, then the meat is not ready yet, if it is light, it is ready. Fans of rare meat should remember that this method of cooking is only permissible for beef - pork and veal must be well-done.
As a side dish for langets, you can serve fried potatoes or mashed potatoes, buckwheat or millet porridge, fried zucchini, stewed fresh or sauerkraut, and best of all, a salad of fresh vegetables with plenty of herbs. The side dish should be arranged in such a way that the dish looks even more appetizing.
Languette with Bordeaux sauce
Ingredients:
- 500 g beef (tenderloin)
- 3 tbsp. l. vegetable oil
- for the sauce:
- 1 large beef marrow bone
- 0.25 cups dry red wine
- 2 tbsp. l. finely chopped onion
- 1 cup tomato sauce
- 1 tbsp. l. cognac
- 1 tsp. finely chopped parsley
- salt to taste
Instructions: Wash the meat, dry it with a paper towel, cut into slices 1-1.5 cm thick. Beat each slice with a special wooden mallet. Sprinkle with salt and pepper and fry on both sides in a very hot frying pan with oil. Transfer to a dish and serve, garnished with boiled cauliflower and fresh vegetables. Pour over the sauce prepared as follows. Wash the marrow bone, dry it and crush it. Carefully remove the bone marrow from it (there should be about 3 tablespoons), chop it finely, put it in warm boiled water for 5 minutes 20, then put it aside.
sieve. Boil dry red wine with onions for 5 minutes, then mix it with red sauce and cognac. Cook everything, stirring, over low heat for 10 minutes. Remove from heat, add bone marrow and parsley to the sauce, heat again and add salt to taste.
Languette with tomato sauce
Ingredients:
- 120 g beef (thin cut)
- 10 g rendered lard
- fried potatoes
- tomato sauce
- ground black pepper
- salt to taste
Instructions: Wash the meat, dry it with a paper towel, cut into pieces (2 per serving) 15-20 mm thick and beat them on both sides to a thickness of 7-10 mm, giving the products an oval or round shape. Sprinkle or grate with salt and pepper, place in a frying pan with very hot fat and fry on both sides until cooked. Then place on a plate and pour over tomato sauce. As a side dish, you can offer fried potatoes, boiled cauliflower or rice, and a fresh vegetable salad.
Natural langette
Ingredients:
- beef (tenderloin) 600 g
- rendered lard 30 g
- butter 30 g
- meat juice 1 glass
- side dish 600 g
- ground black pepper to taste
- greens to taste
Instructions: From the thin part of the tenderloin, cut 2 pieces per portion 15-20mm thick and beat them with a hoe. The shape of the cut pieces should be the same as that of a steak, but the thickness is half as much. Sprinkle the meat with salt and pepper, place it on a hot barbecue lid with highly heated melted lard and fry on both sides until a crispy crust forms. When serving, place the langet on a dish or plate. Pour over meat juice and butter, serve with fried potatoes or a complex vegetable side dish.
Languette with mushroom sauce
Ingredients:
- 1 kg beef tenderloin
- 500 g sour cream
- 1 tbsp. l. wheat flour
- 50 g dried porcini mushrooms
- 1 onion
- 1.5 tbsp. l. vegetable oil
- mustard, ground black pepper
- salt to taste
Instructions: Cut the beef tenderloin into portions, beat them well with a special wooden mallet and fry in heated vegetable oil (1 tablespoon) over high heat. Place the prepared meat in a saucepan and pour over the mushroom sauce prepared as follows.
Peel the onion, finely chop and fry in the remaining highly heated oil until golden brown. Boil the mushrooms in a small amount of water so that at the end of cooking there is about 1 teaspoon of mushroom broth left. Mix sour cream with wheat flour, salt and pepper, add mustard, fried onions, chopped boiled mushrooms and mushroom broth. Pour the prepared sauce over the meat and place on low heat, covering the pan with a lid. Let simmer gently for 30 minutes. Serve in a deep metal bowl.
Languettes with fried onions
Ingredients:
- 800 g beef (tenderloin)
- 50 g butter
- 30 g fat for deep frying
- 20 g wheat flour
- 750 g fried potatoes
- 6-8 bulbs
- ground black pepper
- salt to taste
Instructions: Wash the meat, dry it with a paper towel, cut into slices 1-1.5 cm thick, beat each on both sides with a special wooden mallet. Sprinkle with salt and pepper and fry on both sides in a very hot frying pan with oil. Cut the onions into thin rings, bread them in flour and fry them in a large amount of hot fat (deep-fried). Using a slotted spoon, transfer the finished onion into a colander or onto a wire sieve and sprinkle with salt. When serving, place the fried langet on a dish or plate and pour butter over it. Place fried potatoes around the meat and top with fried onions.
Languette with pasta
Ingredients:
- 500-600 g beef tenderloin
- 3 tbsp. l. vegetable oil
- 1 kg pasta
- tomato ketchup
- ground black pepper, salt to taste
Instructions: Wash the meat, dry it with a paper towel, remove tendons, cut into slices 1-1.5 cm thick (at the rate of 2 pieces per serving) and beat with a hoe or wooden mallet. Sprinkle chopped pieces of meat with salt and pepper and fry on both sides in a frying pan with very hot oil (15-20 minutes). Before serving, transfer the meat to a dish, add a few tablespoons of broth or water to the frying pan and boil over low heat. Pour the resulting juice over the meat. Serve boiled pasta seasoned with butter as a side dish. Serve separately with ketchup or spicy tomato sauce.
Languette with mushrooms and tomatoes
Ingredients:
- beef (tenderloin) 600 g
- melted beef lard
- butter
- meat juice
- tomatoes 3 pcs.
- mushrooms 200 g
- fried potato
- salt, pepper, herbs
Instructions: From the thin part of the tenderloin, cut 2 pieces per serving and beat them with a hoe to a thickness of 8-10 mm. The shape of the broken pieces should be the same as that of steaks, but the thickness is half as much. Immediately before frying, sprinkle the meat with salt and pepper, place it in a frying pan or in a saucepan with very hot fat and quickly fry over high heat on both sides until a crispy crust forms. When serving, place the langet on a dish or plate, pour over the meat juice and butter. Cut the peeled caps of porcini mushrooms or champignons into four to six pieces depending on size, add salt and fry in oil until tender. Cut fresh or canned tomatoes into slices along the axis, sprinkle with salt, pepper and lightly fry in oil. When serving, place 2 pieces of natural fried langet on a dish or plate and pour meat juice over it. Next to the meat, place mushrooms and tomatoes in bouquets, sprinkled with parsley or dill, and sliced fried potatoes.
Languette in spices
Ingredients:
- 4 pieces of beef 200 g each
- 100 ml and 2 tbsp. l. olive oil
- 1 tbsp. l. black and red peppercorns
- fresh herbs
- 8 tomatoes
- 1 tbsp. l. olive oil
- greenery
Langet fast
Ingredients:
- 500 g beef pulp (tenderloin)
- 2 tbsp. tablespoons of fat (preferably a mixture of vegetable and ghee)
- 2 tbsp. spoons of tomato puree
- 1 teaspoon flour
- 1 cup broth
- flour for breading
- salt and ground black pepper to taste
Languette with green peas
Ingredients:
- 800 g beef tenderloin
- 25 g rendered beef lard
- 25 g butter
- 1 can of canned green peas
- chopped parsley
- ground black pepper, salt to taste
Langet is a wonderful dish, known to many for its excellent taste and fairly quick preparation. Translating its name from French, we get the phrase “tongue of meat.” Indeed, pieces of meat, cut across the muscles and having a thickness of one and a half to two centimeters, are very similar to tongue. Today this dish can be found both in the home kitchen and as a semi-finished product on store shelves.
Recipe 1: Beef Languette
Delicious and aromatic slices of meat. You can serve them with cabbage or potatoes, various cereals and salads.
Ingredients:
- flour - 1 tablespoon
- sour cream - 500 grams
- vegetable oil - 3 tablespoons
- pepper
- beef tenderloin - half a kilo
- mushrooms - 50 grams
- onion - 1 piece
Cooking method:
1. Wash the meat thoroughly and wipe it with a napkin. We cut the slices so that they have a thickness of 1.5 centimeters. You need to cut pieces across the muscle fibers. This meat will be easier to chew. The resulting slices should be beaten off on both sides. Do this on a large wooden board using a wooden mallet. After processing, the pieces should become thin. Now you can sprinkle them with pepper and salt.
2. Next, prepare the frying pan. To do this, pour vegetable oil into it and heat it. Fry the langet on both sides. If you want to get meat “rare”, then only 4 minutes will be enough for frying. If you want a medium-rare langet, fry the pieces for about 10 minutes, turning constantly.
3. Prepare the sauce for the dish. Tomato sauce can be made from an onion fried in the same oil as the beef. Then put a glass of tomato juice there and simmer until it thickens. You can also make mushroom sauce. To do this, fry the chopped onion. Boil some water and boil the mushrooms, cut them. Add salt and pepper to the sour cream, add prepared onions and mushrooms. Mix everything well. You can pour the sauce over the fried meat and simmer it over low heat. Or you can serve it separately, boiling it for five to seven minutes.
Recipe 2: Pork Langette
This is a very tender and juicy dish. Many people choose it from a number of meat recipes. You can taste it at a family feast or a festive evening. This langet is usually served with vegetables or potatoes.
Ingredients:
- for 200 grams of meat you need 10 grams of rendered lard
- 8 grams butter
- 40 grams of meat juice
- a little pepper
- greenery
Cooking method:
1. Take the tenderloin and cut pieces approximately equal to two centimeters in thickness. Let's beat them off well. They need to be reduced in size to one centimeter. Season the pieces with salt and pepper.
2. Prepare a frying pan and heat the melted lard on it. Fry the meat on both sides. A crust should form.
Dip the finished langet into meat juice mixed with butter.
Recipe 3: French Languette
Langet for the most sophisticated guests.
Ingredients:
- fresh champignons - 150 grams
- butter - 80 grams
- garlic - 2-3 cloves
- vegetable oil - 2 tablespoons
- parsley (with root) - 1 bunch
- carrots - 1 piece
- celery - 1 bunch with roots
- leek - 1 piece
- half a kilogram of chicken or veal bones
- wheat flour - 1 tablespoon
- full-fat sour cream - 2 cups
- water or broth
- lemon juice
- Bay leaf
- Veal splint - 4 pieces
Cooking method:
1. Wash the meat and cut the veal splints. Sprinkle them with pepper. Place a mixture of vegetable oil and butter in a frying pan and heat it. Place the pieces there and fry thoroughly, turning constantly.
2. Now prepare the sauce. We take herb roots, carrots and leeks. Fry them in butter. We put the bones there (it’s better to detail them). Fry and sprinkle with flour. Add broth and cook for an hour. Season with salt and pepper, add lemon juice and a little white wine. Crush the garlic and add with bay leaf.
3. When the sauce is ready, strain it, add sour cream, and then the stewed champignons. Add a little more salt, pepper, mustard and butter. Fill the prepared langets with sauce. They will need to be served with boiled rice. Sprinkle the top of the splints with herbs. A delicious dish is ready!
Recipe 4: Languette with béarnaise sauce
When we are planning the celebration of some kind of celebration or simply expecting the arrival of friends, the question always arises of how to surprise the guests and leave them well-fed and satisfied. We offer a very delicious dish. Once you cook this, you will never forget its extraordinary taste.
Cooking method:
- we need 1 kilogram of beef (take tenderloin)
- 1 tablespoon vinegar (9%)
- olive oil - 3 tablespoons
- butter - 0.5 cups
- white semi-sweet wine - 0.75 cups
- 2 tablespoons water
- 1 teaspoon dry tarragon
- onion (should be finely chopped) - 1 tablespoon
- black peppercorns - 2 pieces
- eggs (yolk) - 3 pieces
- parsley (greens) - finely chopped 2 teaspoons
- ground red pepper - ¼ teaspoon
Cooking method:
Rinse the beef very well with running water. Let's take a napkin and dry it. Let's choose a good sharpened knife and cut the tenderloin into pieces. We will do this across the grain. Make the pieces about 1 centimeter thick. Beat the meat thoroughly.
3. Rub the pieces with salt and pepper, place in a frying pan with olive oil, and fry on both sides. We will spend 2 minutes on each side.
4. Prepare a pan, put onion, tarragon, and peppercorns in it. Add vinegar and water (2 tablespoons) to the mixture, add wine. Boil it. The liquid should evaporate by half.
5. Add half a teaspoon of salt to the yolks, mix them with the wine solution, be sure to stir constantly! Otherwise they will curl up. Pour the mixture into the saucepan and put it back on the fire. Slowly pour in the melted butter, heat it, stir constantly and wait until the sauce becomes thick, like cream. Then just turn off the fire.
6. The resulting sauce should be strained. And then put greens and red pepper in it.
Now we can pour the sauce over the finished langets and eat them.
Recipe 5: Langette in breadcrumbs
This langet looks unusual, is very tasty and cooks quite quickly.
Ingredients:
- For 150 grams of beef you need 5 grams of sour cream
- 8 grams eggs
- 20 grams of wheat bread
- 15 grams of ghee or lard
- 5 grams butter
- pepper
- 150 grams of side dish
Cooking method:
We cut the tenderloin into slices and beat them a little. Mix the egg with sour cream and dip the beef into the mixture. Bread the pieces of meat in bread crumbs. Fry in oil or lard on both sides.
Place on the table, pour butter over it, and serve fried potatoes or vegetables.
For splints, choose fresh young beef that has all the necessary documents.
Cut the pieces across the grain. Their thickness should not exceed 2 centimeters.
Beat the meat with a wooden mallet.
Langet is served with vegetables, potatoes, rice and various salads.
Meat products are always loved by guests. Especially if it’s a male company, you can’t do without such tasty and satisfying dishes. Beef is a necessary product for any person. Therefore, you will like splints not only for their exquisite taste, but also for delivering beneficial substances to the body.
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