Beef escalope
Description
The recipe won't take much time. Escalope refers to neat, round slices of meat cut from the tenderloin. Escalopes are cut in a special way—into even rounds across the grain, so that the meat stays juicy and tender when cooked. Also, escalopes are cut raw, about 1–1.5 cm thick, and then pounded (to a thickness of 0.5–1 cm). Thus, an escalope is a flat, round, thin piece of meat taken from the best part of the carcass. We fry beef escalopes quite simply—on a skillet with a very generous amount of oil (like in deep frying). Sear them quickly—about 3–4 minutes per side. For good, fresh meat, this is more than enough. Good luck and serve hot.
Instructions
- 1
Step 1
Rinse the beef tenderloin and pat dry with a paper towel.
- 2
Step 2
Cut out even, round escalopes and lightly pound on both sides.
- 3
Step 3
Pour oil into a frying pan (a lot of oil) to create a frying environment :) And place the beef pieces on it.
- 4
Step 4
Sear the escalopes on both sides for 3-4 minutes per side.
- 5
Step 5
Prepare the sauce. Drain almost all the oil used for frying the meat. Add white wine and bring to a boil, scraping from the surface of the pan the residue left after frying the meat. Add lemon juice, salt, and sugar. Mix everything and strain the sauce, clean the skillet, and return the sauce to it. Add several pieces of butter, mix well, then turn off the heat.
- 6
Step 6
Place the meat on a plate, pour the sauce over it, and serve.