Many housewives mistakenly believe that only professional chefs in a restaurant can cook a real juicy langet. But this is not so - the classic splint will work out at home, it is only important to correctly perform all the stages of cooking.
Modern frying pans with a non-stick coating are not suitable for preparing a classic langet - you need a regular cast-iron pan, where the dish will be cooked with the obligatory addition of vegetable oil.
When preparing a langet, you need to carefully choose the meat. Beef is only suitable for langet if you know how to cook it so that it turns out to be soft and juicy. An even better dish is obtained from steamed veal. Choose tenderloin without bones or tendons for making your langet.
What you need to make a langet
Prepare products: a pound of beef tenderloin, 250 grams of fresh mushrooms, one or two onions. You can add fresh tomatoes - 3-4 pieces. You will also need vegetable oil, butter, sugar, salt, seasonings and spices to taste.
To make a good classic langet, frozen meat is not good - only chilled or fresh. Rinse the meat under running water, cut off films and veins. Dry with paper towels if necessary, cut into thinner strips - cut across the grain. Beat off the strips with a hammer - you get like tongues.
How to cook a langet
Salt and pepper the meat tongues, grate with herbs. Preheat a skillet and pour oil over it. Put the langets in heated oil at some distance from each other. Fry them over high heat, without a lid - first fry one side to a crust, then the other. After browning, remove the meat from the heat and set aside.
You can use any mushrooms - first you need to wash and peel them, cut into plates. Fry the mushrooms in a separate frying pan, in butter, sprinkle with granulated sugar. Peel the onion, chop finely and fry with the mushrooms. Add fresh tomatoes, washed and cut into small pieces. Fry everything for five minutes.
Now that all the ingredients are prepared, add a little boiling water to the pan with mushrooms and onions, add salt and ground black pepper, seasonings and spices, mix everything. Add the toasted splints, reduce heat to medium, simmer for fifteen minutes.
Arrange the prepared splints on portioned plates. Serve hot, along with a fried mixture of onions, mushrooms and tomatoes. As a side dish, a salad of fresh vegetables, boiled crumbly rice, mashed potatoes are suitable. Langet can be served with the addition of tomato sauce, for example. A glass of dry red wine is considered a must-have for this dish.
