Catalog

Tournedos

Recipes found: 14

Tenderloin

There are several ways to prepare this dish: traditional and original (with the addition of unusual ingredients that give the dish a spicy flavor). Today I will tell you

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20 min4 serv.

Lamb fillet in lavash

The filet mignon in lavash turns out very juicy and tender, and with vegetables it's simply delicious. I often prepare this snack for myself when I feel like having something to munch on, and it's also perfect to take to work, on a trip, or for a picnic. Filet mignon in lavash is always satisfying and tasty. You can add various sauces and change up the vegetables to alter the flavor of the dish, but I like this version the most. Be sure to try my recipe.

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30 min4 serv.

Turkey tenderloin

Languet can be made from any meat: beef, pork, chicken. I suggest preparing the most diet-friendly version – turkey languet. Recipe,

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180 min4 serv.

Beef tenderloin in the oven

The dish is prepared without unnecessary complications. This is a diet version of cooking beef fillet. Why diet? Because we will deviate from the classic recipe and won't fry the meat—we'll bake it in the oven. Plus, we'll be 100% sure that our fillet won't turn out dry. Just look! The finished dish can now be served.

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25 min4 serv.

Tenderloin with sauce

The recipe won't take much time. Languet is a wonderful meat dish with a French name. Even though the name sounds foreign, it's very easy and simple to prepare. Today we'll try making languet with sauce—a delicious, juicy meat paired with a fragrant and tender sauce. Certainly, this is a winning option for a family dinner, but you can also serve it to guests, as it looks very festive. Serve languet with sauce as a standalone dish, or accompany it with a side dish or vegetables. Serve hot.

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60 min4 serv.

Beef tenderloin in a multicooker

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.

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40 min4 serv.

Classic tenderloin

The recipe won't take much time. Langoustines are cooked to various degrees of doneness, fried in fat or a large amount of oil, and served with the juice formed during frying. The side dish for this meal can be simple: porridge, vegetables, pasta, or more elaborate, consisting of several ingredients. Serve hot.

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60 min4 serv.

Tenderloin with side dish

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.

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25 min4 serv.

Beef tenderloin in a pan

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.

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30 min4 serv.

Pork tenderloin

The recipe won't take much time. Serve hot.

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60 min4 serv.

Beef tenderloin with mushrooms

The recipe won't take much time. Traditionally, beef or pork tenderloin is served with fresh vegetables, herbs, and a side dish. In this case, the side dish is mushrooms, which, surprisingly, go very well with beef. The meat is seared on both sides until golden brown, then the mushrooms are prepared. Serve the tenderloin with mushrooms hot. Enjoy your meal. Serve hot.

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45 min4 serv.

Grilled turkey tenderloin

The dish is prepared without unnecessary complications. But not everyone knows that dishes that seem to be prepared the same way are actually called completely different names. For instance, recently I found out about this. The finished dish can be served at the table.

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30 min4 serv.

Beef tenderloin steak

The dish is prepared without unnecessary complications. The ideal filet mignon is made from beef. You should also choose the right meat (without tendons, preferably steak cut). Filet mignon differs from the usual cutlet in that it is cooked without breading. It is pure (seasoned) meat, seared on both sides. Serve filet mignon immediately while hot. Delicious meat. The finished dish can be served at the table.

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60 min4 serv.

Fried veal

The recipe won't take much time. I thought for a long time about what to name this dish. Many chefs call dishes of this kind escalope or langoustine. However, I prefer a more classic name that reflects the essence of the cooking method—fried veal. This veal dish turns out tender, lean, soft, and juicy. My mother taught me how to cook fried veal. She always served it with mashed potatoes and pickled cucumbers. But the strongest memory is that incredibly tender meat. Want to try it too? Then here's the recipe for fried veal, presented for your attention. Give it a try ;) Serve hot.

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