Langet: recipe for cooking. Video
Langet is a dish of thin slices of beef, carefully beaten, breaded and fried in oil. It is customary to prepare a splint in three versions: with blood, medium roast and good roast.
Usually, the langet is served with a side dish of fried potatoes, buckwheat porridge, fried zucchini, stewed cabbage or vegetable salad with lots of fresh herbs.
Cooking langet with Bordeaux sauce
To prepare a langet with Bordeaux sauce, you will need: – 500 grams of beef; – 3 tablespoons of vegetable oil; – black pepper and salt to taste.
For the sauce, take: – 1 large beef bone marrow; – 0,25 glasses of dry red wine; – 1 glass of tomato sauce; – 2 tablespoons of finely chopped onions; – a tablespoon of any cognac; – a teaspoon of finely chopped parsley and salt to taste.
Wash, dry and cut the beef into slices 1–1,5 cm thick. Beat each slice with a wooden mallet, salt, pepper and fry in a hot frying pan with oil.
Determine the readiness of the meat by pressing the punctures with a fork. If red juice is released, the langet is not yet ready and must be continued to fry until light juice appears.
Now prepare the Bordeaux sauce. Wash the marrow and carefully remove the marrow from it. Finely chop the brain, soak for 20 minutes in warm boiled water, fold on a sieve.
Boil the wine with onions for 10 minutes, then mix with cognac and tomato sauce, and simmer everything over low heat for another 10 minutes. Remember to stir. Remove the sauce from the heat, add the parsley and bone marrow to it, reheat and salt to taste.
Place the splint on a platter, garnish and pour over the sauce.
To prepare natural langet, take: – 600 grams of beef; – 30 grams of ghee; – 30 grams of butter; – 1 glass of meat juice; – ground black pepper, herbs and salt to taste.
Cut several 15–20 mm thick pieces from the thin part of the beef tenderloin and beat them off with a hammer. Season the meat with pepper and salt, then place it in a hot skillet, greased with lard, and fry on both sides until golden brown. Pour the meat juice extracted during frying of beef into a glass.
Remember that langet with blood can only be cooked from beef – pork and veal traditionally need to be fried better
Place the cooked splint on a plate, drizzle with butter and warmed meat juice. Serve the meat with chips or vegetable stew.