Recipe 1: Beefsteak
We will prepare a classic beef steak. The best choice for this dish is beef loin. Serve cooked meat with a side dish of vegetables or rice.
- Beef 400 grams
Beef meat should be washed, remove the membranes from it and cut off the greasy bits. Cut the meat into slices crosswise, one and a half to two centimeters thick.
Rub each piece of beef with salt and spices on both sides.
Heat a frying pan and grease with butter.
Fry the beefsteak for 3 to 4 minutes on each side. The meat will be ready when it turns an even brown color on both sides. If you pierce the steak with a fork and see red juice oozing from it, it is not ready yet, but the clear liquid means you can serve it.
Recipe 2: Beef flambé steak
Such a delicacy served in restaurants in France is a surprisingly delicious beef flambé steak with some components. In fact, it is not difficult to cook it, you only need to know a few cooking secrets. The final stage of cooking – flambing (igniting), hold right in front of your guests. For flambing, use a natural dry wine from white grapes – for example, Sauvignon blanc or Rkatsiteli.
- Beef 400 grams
- Salty hard cheese 150 grams
- White dry wine 250 ml
Wash the beef, remove the membranes, cut into pieces 1.5-2 cm thick along the position of the fibers.
Grate hard cheese on a grater.
Rub each piece of meat with salt and spices and roll in cheese.
Heat a saucepan and grease it with a bit of oil. Fry beef in oil for 3 minutes on each side.
Remove the casserole from the heat. Pour wine over the beefsteak and light it. Let the meat cook in this manner for about three more minutes.
Put the fire out by covering the casserole with a lid. Serve the steak immediately by taking it out of the casserole.
Recipe 3: minced beefsteak
As the name suggests, this dish is not made from a whole piece of beef, but from chopped meat. The best kind of meat for minced steak is loin – so the dish will be juicy and soft.
- Steak 400 grams
- Balsamic vinegar
Wash the meat for the steak. Use a knife to remove skins and fatty segments.
Cut the beef into thin slices.
Drizzle the meat with balsamic vinegar, sprinkle with spices and salt. Put it in the fridge for 25-30 minutes.
Heat a frying pan and melt a piece of butter on it.
Put beef in boiling oil and fry pieces of meat, stirring, about 10-15 minutes. Chopped beef steak is ready when you pierce the piece of meat and it gives out clear juice.
Recipe 4: Chopped Beefsteak with Cream Sauce
The flavor of a classic chopped steak will change if you cook it in a creamy garlic sauce.
- Beef 400 grams
- Cream (up to 20% fat) 150 ml
- Milk 100 ml
- Garlic 5 cloves
- Butter 100 grams
- Fresh parsley
Peel the garlic from the husk.
Pour cream and milk into a pot, add garlic and salt. Cook sauce for about 10 minutes over medium heat, adding half the butter. Remove from heat and let cool.
Wash the parsley and finely chop it.
Wash the beef and remove the skins and pieces of fat. Cut the beef into thin slices, rub salt and spices.
Glaze a frying pan, melt a piece of butter in it. Put the meat to fry. Beef fry about 10 minutes.
In the meantime, in a blender, grind the cooled sauce, add the parsley and spices.
Finished meat pour sauce and serve.
Recipe 5: minced beefsteak
If you decide to cook minced meat steak, store-bought minced meat is not suitable. The fact is that the store employees for minced meat use lying meat and add a lot of fat to it. Such a steak will turn out greasy and unpalatable. Buy a beef tenderloin and make your own minced meat from it. Do you need to add onions or a bun to the minced beef steak? No, otherwise you will end up with ordinary cutlets. “But otherwise the steak will fall apart,” any experienced hostess will say. Not if you beat the steaks with a hammer before frying.
Beef loin 400 grams
Onion 1 pc
Egg 2 pieces
Wash the beef, cut it into pieces. Pass the meat through a meat grinder.
Add egg yolks, seasonings and salt to the minced beef.
Form the meat into round steaks.
Cover the meat with clingfilm and beat it with a wooden mallet.
Melt the butter in a saucepan. Place steaks and fry on both sides until golden brown, 3 to 4 minutes on each side.