Tenderloin with side dish

Description

The dish is prepared without unnecessary complications. In French cuisine, "langette" literally means "little tongue," and this is no surprise. Langette consists of elongated pieces of pounded meat, seared until a golden crust forms. This dish became popular in the 20th century, as it was simple to standardize and prepare among second courses. In Soviet times, langette was known as a semi-finished product, while today it appears on the menu of nearly every restaurant. At home, langette served with a side dish can be prepared quickly (depending on the complexity of the side dish). The finished dish can then be served at the table.

Instructions

1. 1

   Step 1

   Beef tenderloin can be used to prepare many different dishes. In our family, we particularly enjoy beef fillet with a side dish. Traditionally, beef is used to make fillet.

2. 2

   Step 2

   The meat is cut into pieces no more than 1 centimeter thick.

3. 3

   Step 3

   Then the meat is pounded on both sides with a meat mallet. It should resemble a steak in shape. Season with salt and spices to taste, then transfer to a frying pan.

4. 4

   Step 4

   Sear the beef fillets on both sides until cooked through. There is no need to coat the meat in flour or breadcrumbs.

5. 5

   Step 5

   Grate the horseradish—we'll serve it together with the meat. While the beef is frying, you can prepare any side dish. I decided to serve the beef tenderloin with fried potatoes (they could also be French fries), which I had left over from lunch.

6. 6

   Step 6

   Serve the langoustine with a side dish while hot.