Beef tenderloin in a multicooker

Description

The dish is prepared without unnecessary complications. Langhet is a meat dish with a French name. The meat is sliced and lightly pounded so that it resembles little tongues. Langhet is cooked without breading, with breading, or in a ligation. Today I want to tell you about it. The finished dish can be served at the table.

Instructions

1. 1

   Step 1

   Rinse the beef tenderloin with water and dry it with a paper towel. Then slice the meat into pieces 1.5-2 cm thick.

2. 2

   Step 2

   Lightly pound each piece of the future medallion.

3. 3

   Step 3

   And prepare the egg wash: crack an egg into a bowl and add sour cream. Mix the ingredients well, then add salt and pepper.

4. 4

   Step 4

   Now the meat pieces need to be well coated on both sides in the breading mixture.

5. 5

   Step 5

   Turn on the "Fry" mode in the multicooker, set the time for about 40-50 minutes. Add clarified butter or vegetable oil. Then coat the pounded meat in breadcrumbs.

6. 6

   Step 6

   Place the pieces of meat in the bowl and sear them on both sides until golden brown. Flip every 3-4 minutes, but cook no longer than 10-15 minutes total. Brush the fillet with butter and serve with any side dish and vegetables.