Recipes

Beef dishes on the New Year's table: surprise guests!


 

At the holiday table one always wants to surprise those present with something like that, preferably a meat character. We thought: “But do not we turn to the classics?” After all, what could be better than treats that were tested not even for years, but for centuries ?! Two star dishes of two cuisines, French and Italian. Different, like day and night, they can perform at your holiday, both solo and duet!

 

Filet mignon in a creamy sauce

 

The French delicacy of tender tenderloin is certainly eaten hot. To add meat to the brightness of taste, we will cook with the addition of cognac, and serve in a creamy sauce with spicy mustard.

 

Ingredients for 4 servings

 

  • 600 g of beef tenderloin
  •  

  • 100 ml cream with a fat content of 20%
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  • 40 g of mustard
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  • 20 g of butter
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  • 60 ml of meat broth
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  • salt to taste
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  • 6 art. l flour for breading
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  • 30 ml of cognac
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Preparation

 

  1. Cut the cut into 4 parts, each of which is tied with culinary thread. Roll the preparations in flour and fry in well-heated butter on each side for 2 minutes.
  2.  

  3. Pour the cognac over the meat. Fry for 8–10 minutes, turn over every 2 minutes. Remove the fillet from the pan onto the board, remove the threads.
  4.  

  5. In the pan where the meat was fried, send mustard, cream, broth. Stir, cook until thick. Return the fillet to the pan, pour the sauce, leave for 2 minutes, remove from heat, serve.
  6.  

Genoese beef

 

The oldest dish of Ligurian cuisine, served as a cold appetizer at the Christmas table . Like most bearded recipes, this overgrown with many versions, but the principle of preparation has remained unchanged.

 

Ingredients for Beef

 

  • 1 kg of beef
  •  

  • 100 g of ground beef
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  • 50 g of cooked ham
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  • 50 g of wheat bread
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  • 3 tbsp. l of milk
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  • 1 stalk of celery
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  • 100 g of green frozen peas
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  • 1 carrot
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  • 2 tbsp. l olive oil
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  • 0.5 pcs. onions
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  • 50 g of Parmesan
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  • 4 eggs
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  • salt to taste
  •  

  • marjoram
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Ingredients for the broth

 

  • 2 carrots
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  • 1 onion
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  • 2 L of water
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  • 1 stalk of celery
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  • salt to taste
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Preparation

 

  1. Stuffing for meat. Cut celery, onions, carrots into small cubes and fry in olive oil. When the vegetables are lightly browned, add the minced meat and chopped ham. Cook for 5–7 minutes, remove from heat and let cool.
  2.  

  3. Soak the bread in milk, squeeze, mix with grated parmesan, eggs, peas and chopped marjoram. Add the vegetables with minced meat, salt and mix.
  4.  

  5. Forming a pocket. In the meat, make a slot so that you get a pocket. Arrange the meat vertically in a deep bowl so that it is convenient to fill with liquid filling. Pour in the filling, sew the incision tightly and securely.
  6.  

  7. The broth. Put vegetables in a saucepan, pour water, salt, bring to a boil. Gently immerse the meat in a boiling broth and remove it after a minute, repeat the procedure three more times. This is necessary so that the pocket does not break during cooking and the filling does not leak. Cook the meat on low heat for 2 hours.
  8.  

  9. Remove the beef from the broth, put it on the board, cover with foil, place oppression on top so that the pocket takes the form of a bar. When the meat has cooled, put it in the refrigerator for the night.
  10.  

Блюда из говядины на новогодний стол: удивите гостей!

 

Festive mood and bon appetit!

 

 


 

 

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