Beefsteak is a classic of English cuisine, the ancestor of our cutlets. It is a complete tasty addition to any side dish. The pure taste of meat, unlike minced meat, remains truly juicy, steaks are ideal for a hearty dinner.
Beefsteaks with cognac
Structure:
- 500 g of beef tenderloin;
- 1 glass of cognac;
- 2 tbsp. spoons of meat broth;
- 2 tbsp. tablespoons of white dessert wine;
- 2 tbsp. tablespoons of vegetable oil;
- pepper, salt to taste.
Cut off the fat from the beef tenderloin, rinse the meat, cut into portions, sprinkle with salt and pepper, fry in vegetable oil on both sides. Reduce heat, bring the meat to the desired degree of readiness.
Place ready-made steaks on a plate. Add cognac, broth, wine to fat from meat, bring to a boil. Pour this sauce over the meat.
Steaks with horseradish and fried potatoes
Structure:
- 500 g of beef tenderloin;
- 4 potatoes;
- 2 tomatoes;
- 5 tbsp. tablespoons of vegetable oil;
- 2 tbsp. tablespoons of grated horseradish;
- 2 tbsp. tablespoons of mushroom broth;
- pepper, salt.
Rinse the meat, cut into pieces weighing 100 g across the fibers, beat, salt, pepper, fry on both sides in hot oil for 15 minutes. Transfer the prepared steaks to a plate. Mix the oil in which the meat was cooked with the mushroom broth, pour over the steaks.
Peel the potatoes, cut into slices, fry in oil. Garnish the steaks with tomato slices and garnish with fried potatoes. Serve with grated horseradish.
