The name of the dish comes from the French word "languette", which means "tongue". Indeed, the round pieces of pink meat vaguely resemble it. Or maybe the dish was called that because the most tender meat just melts in your mouth?
It is necessary
- - 600 g of beef tenderloin;
- - 30 g flour;
- - 30 g butter;
- - 60 g of fat for frying;
- - 100 g of loaf;
- - 100 g of veal liver;
- - 50 g ham;
- - 100 g of champignons;
- - 250 ml of broth;
- - 1 tablespoon of potato flour;
- - 3 tablespoons of water;
- - 100 ml of red wine;
- - parsley greens;
- - salt.
Instructions
Step 1
Peel chilled meat from films and fat, rinse and beat slightly. Cut across the grain into 8 pieces, about 2 cm thick, and shape them into a round shape. Place the meat in a bowl, cover the dish with a lid and leave for about 1 hour at room temperature.
Step 2
Peel the champignons, boil them in the broth (or in water, to which add the broth cube). Dissolve the potato flour in cold water and add the mixture to the ready-made mushrooms for the sauce. Boil everything, stirring, then salt, pour in wine and mix everything again.
Step 3
Cut the crust off the loaf. Cut 8 slices. Grease each of them with butter on both sides. Place in a hot skillet and lightly fry until golden brown.
Step 4
Prepare the liver, peel the piece of films and rinse under running water. Dry the piece with a towel, sprinkle with flour and fry in a pan on all sides. Let the liver cool slightly and cut into strips, cut the ham into the same pieces, combine these ingredients and place in a warm place so that the liver does not cool down.
Step 5
Remove the prepared splints from the bowl, salt the meat and sprinkle with flour. In a skillet with a thick bottom, heat the fat and fry the splints in it until golden brown on both sides, while the meat should remain pink inside.
Step 6
Put the fried loaf slices on a dish, put a splint on each of them, on which put 1 tablespoon of liver and ham. Drizzle with champignon sauce and sprinkle with chopped parsley.
