Beef tenderloin in a pan
Description
As you'll see, the meat is cooked without breading, yet it still develops an appetizing crust. Serve the filet mignon with sauce, vegetables, or any side dish of your choice. Be sure to keep this excellent recipe in mind for those times when you need to quickly and heartily feed your family or guests.
Instructions
- 1
Step 1
1. First, take a good piece of beef from the loin section of the carcass. Wash the meat, dry it with a paper towel, and if necessary, remove any membranes.
- 2
Step 2
2. Using a sharp knife, slice into "tongue" shapes like this. They should be no more than two centimeters thick and about 15 centimeters long.
- 3
Step 3
3. Lightly pound the pieces on both sides. Season with salt and pepper to taste.
- 4
Step 4
4. Heat vegetable oil or melt lard in a frying pan. When the oil is hot enough, add the meat and fry the langette in the pan on both sides until a golden crust forms.
- 5
Step 5
5. As soon as the fillet is ready, it can be served immediately.