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Steamed beef tenderloin: the secrets of a delicious diet. Video
Steamed beef tenderloin was cooked in Ancient Russia. There are references to the recipes for the preparation of this dish in literary sources dating from the XII-XV centuries. However, steamed beef tenderloin is not only an old recipe, but also one of the healthy dishes – due to the maximum preservation of nutrients in meat, herbs and vegetables during cooking.
Steamed beef tenderloin: video of cooking in a slow cooker
Steamed beef tenderloin with vegetables
Required products: – beef tenderloin – 0,7-0,9 kg; – potatoes – 0,6-0,9 kg; – butter; – bacon fat – 0,1-0,2 kg; – carrots – 1– 2 pcs.; – parsley root – 1-2 pcs.; – onion; – turnip; – bay leaf – 1-2 pcs.; – peppercorns – 1/2 teaspoon; – parsley; – salt and spices to taste …
You need to wash a piece of beef tenderloin, beat off with a hoe. Fill with bacon, which should be cut into small pieces in advance.
It will be easier to scoop if the bacon is cut frozen
Onions, parsley roots should be cut into thin slices (chopped). Cut the carrots into strips, and cut the potatoes and turnips into small wedges. Put butter on the bottom of a small saucepan (cut off a piece about 1–2 cm thick, depending on the size of the saucepan), wait until it melts over low heat, and put the meat.
Next, you need to tightly close the pan with a lid and keep it on fire for 15–20 minutes. Add finely chopped parsley roots, top with carrots, turnips and potatoes. Season with salt and pepper to taste, put bay leaf, toss in peppercorns and add 1/4 cup water.
A large saucepan, which will provide steam, must be filled with water 1/3 of its volume, when the water boils, place the first saucepan with meat on top. Cook for 2–2,5 hours, if the piece is large, then longer.
During cooking, you can add boiled water to the lower pan.
A thin layer of fat appears on the meat during cooking – it is not completely removed, because it does not allow moisture to evaporate, and as a result, the meat will come out more juicy.
The finished meat must be taken out, allowed to cool slightly, cut into slices. Do not forget about vegetables – they should also be removed and served on a platter with a tenderloin. Before serving, beef tenderloin with vegetables can be poured with meat broth from the bottom saucepan and garnished with herbs.
There are other ways to steam beef, such as spices or garlic and paprika.
Steamed beef tenderloin with spices
Ingredients:
– beef tenderloin – 1,2 kg; – olive oil; – juniper berries – 1 teaspoon; – white, black and allspice – 1 teaspoon each; – bay leaf; – 1 teaspoon of fennel seeds (or coriander); – 2 teaspoons of cumin seeds (cumin); – sea salt.
You need to heat all the spices in a dry skillet for 2-3 minutes over medium heat. Dry the washed meat and grate with spices, transfer to a saucepan, pour oil so that it is evenly distributed, close the lid and refrigerate for a day. The meat should be marinated evenly, so turn it over several times.
Before cooking, the meat must be dried with napkins or a clean towel and put on a double boiler for 40-60 minutes. Serve hot and cold.
Steamed beef tenderloin with garlic and paprika
The washed meat should be marinated for 2 hours in a saline solution (for 1 glass of water, 2 teaspoons of salt). Mix spices with pre-chopped garlic in olive oil and rub the meat with the mixture. Cook the meat in a double boiler over medium heat for 40 minutes.