How to cook beef langet. Langet - what is it and how to properly prepare it from beef or pork at home

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

There is a wide range of dishes that are prepared from several types of meat (pork, chicken, turkey, veal or beef). Among them, entrecote, beefsteak and languette are pieces of tenderloin, cut across the muscles and fried with or without breading. Sometimes it is made with additional ingredients (for example, vegetables, mushrooms, etc.). To prepare a tasty, juicy and appetizing dish, you need to follow the rules of the culinary process and strictly adhere to the recipe.

What is a langet in cooking?

The meaning of the word langet is a tongue made of meat (translated from French as languette de bouef). As a rule, it is prepared from the lumbar interior of a beef carcass, but the most delicious dish is obtained from veal tenderloin. Reeds are made simply, quickly and easily. The selected meat is thinly sliced, beaten, sprinkled with spices and fried in a frying pan or oven.

Oblong cutlets belong to Russian cuisine, but they were invented at a time when everything French was revered. In this regard, the dish was named as a French cook would pronounce it. In pre-revolutionary times, it could only be tasted in a restaurant, but in the Soviet Union it was included in the catering menu. Today you can make Russian-French cutlets yourself at home.

What is it made from?

Langet can be made from beef, pork or poultry (chicken, turkey). It is best to use natural veal or beef tenderloin (not processed foods). Experienced chefs recommend preparing long cutlets from the meat of a well-fed animal 1.5-2 years old. This product is particularly juicy and has a bright red color. Fresh, good veal has a pale pink color (individuals 7-8 weeks old are considered the highest grade).

How to cook langet

After the meat has been selected, an equally important procedure follows - proper cutting. Beef or pork is cut exclusively across the grain, cutting the piece into long and thin strips. This is necessary so that the langet is fried as well as possible and does not dry out. The next stage of the culinary process is beating each piece with a special hammer and sprinkling with spices, seasonings and/or herbs.

If you want to get a soft and juicy dish, then the meat must be left in the marinade overnight or for at least two to three hours. You can fry it with or without breading. Breadcrumbs or wheat flour are best suited for this; they hold the juice inside well. It is recommended to cook the dish over high heat without covering it with a lid. It is permissible to keep the tongues in the frying pan for no more than 15 minutes. Turning the piece should be done once; you should not do this constantly, because the result will be a hard and dry “sole”.

According to the advice of experts, veal should be fried until fully cooked, and beef will produce a good medium-rare langet. The easiest way to determine how “ripe” a dish is is to press on the meat with a fork or toothpick. If red juice appears, then it is damp; the presence of clear juice indicates good roasting. There are three degrees of roasting:

lightly fried meat (with blood) is done quickly, a piece is fried in a hot frying pan for 2 minutes on each side;
medium - beef or pork is cooked for 4 minutes on both sides;
Maximum roasting can be achieved by keeping the meat in the pan for 8-10 minutes.

Langet tastes well with many side dishes. A very tasty culinary “composition” is obtained with buckwheat, pearl barley, rice or wheat porridge, stewed, sauerkraut or fresh cabbage, zucchini, tomatoes, and beets. The classic version of the meat dish is served with fried or deep-fried potatoes, a salad of fresh vegetables and herbs.?

Tasty, juicy and aromatic langet is usually prepared using a frying pan. It should have a thick, non-stick bottom. The meat is prepared, the frying pan is heated well, vegetable oil is poured into it, each piece is fried on both sides. The cooking time depends on the level of doneness you want to achieve.

In the oven

There are many recipes according to which langet is made using the oven. They are great for people who don't like fried foods or don't eat them for specific reasons. Meat prepared by hot air processing can be included in a diet menu or a proper, healthy diet. Beef or chicken is prepared in the same way as for frying in a frying pan.

Then place in a baking dish or on a baking sheet lightly greased with oil. You can pre-wrap the cutlets in foil, so they will turn out more tender and juicy, literally melting in your mouth. The dish is complemented with seasonings, mushrooms, vegetables, legumes, sour cream or tomato sauces. The approximate cooking time is about half an hour at 170-180 degrees.

Langet - recipes with photos

Today you can find many methods of preparing langet: from classics to the most original recipes. Different types of meat products are used for the dish: veal or beef, pork, chicken, turkey. You can make a delicious lunch or dinner even from liver or tongue. Onions, potatoes, tomatoes, mushrooms, seasonings, mild or hot sauces are used as additional ingredients.

Beef in the oven

Time: 50 minutes.
Number of servings: 2-4 persons.
Calorie content: 170 kcal per 100 grams.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: medium.

Meat baked in the oven is always popular. As an everyday dinner or a holiday dish, you can cook beef languette in the oven. Tender, appetizing meat with aromatic champignons, onions and sour cream sauce will not leave anyone indifferent. For the recipe it is better to use veal and homemade sour cream.

Ingredients:

veal tenderloin – 1 kg;
onions – 3 pcs.;
fresh champignons – 500 g;
sour cream or cream – 150 ml;
spices, seasonings.

Cooking method:

Cut the tenderloin into portions - cut across the grain.
Beat it off a little. Fry in a frying pan on both sides for two minutes.
Sprinkle with spices and seasonings.
Grease a baking sheet with vegetable oil and place the tongues evenly.
Peel the onions and chop into half rings. Sprinkle over beef.
Place sliced champignons on top.
Pour sour cream generously over the dish.
Cook in the oven for half an hour at 180°C.

Pork in a frying pan

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content: 305 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian, European.
Difficulty: medium.

For lovers of nutritious and tasty meat dishes, you can prepare pork langet. The recipe includes the minimum amount of available ingredients, but the result is simply finger-licking good. You will need pork tenderloin, a little sunflower oil, spices and breading. The main thing is that the pork is of good quality, preferably fresh and not frozen. The dish is simple and quick to make: half an hour and a delicious lunch is ready.

Ingredients:

pork – 400 g;
salt, ground black pepper - to taste;
olive oil – 1 tbsp. spoon;
breadcrumbs – 50 grams.

Cooking method:

Cut the tenderloin into long pieces across the grain.
Lightly pound the meat with a meat mallet.
Rub the workpieces with salt, pepper, and roll in breadcrumbs.
Heat a frying pan, pour oil inside.
Fry the tongues over medium heat on both sides until golden brown.
Serve hot with vegetable salad and mashed potatoes.

Time: 20-30 minutes.
Number of servings: 2-3 persons.
Calorie content: 220 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: medium.

If you want to please your family with something tasty and special, then the recipe for chicken liver splints will be an excellent choice. Considering that the main product has a delicate consistency, it is mixed with boiled rice, oatmeal and egg. For piquancy, you can add nutmeg and garlic to the dish. Even an inexperienced housewife can make rosy, delicious cutlets - the cooking principle is easy and simple.

Ingredients:

oatmeal – 1 tbsp. l.;
ground nutmeg – 30 g;
chicken liver – 300 g;
garlic – 2 cloves;
boiled rice – 50 g;
onion – 1 head;
egg – 1 pc.;
vegetable oil – 40 g;
salt pepper.

Cooking method:

Peel the garlic and chop with a grater.
Wash the liver and cut into slices.
Chop the onion into cubes.
Mix the products. Add cereal, chicken egg, spices and seasonings to them. Beat with a blender until smooth.
Add pre-boiled rice to the resulting mass.
Place the “dough” for the liver cutlets by the tablespoon in a hot frying pan with oil, trying to give them an elongated shape.
Fry covered on both sides for about a few minutes.

Chicken tongues

Time: half an hour (+2 hours).
Number of servings: 2 persons.
Calorie content: 208 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: medium.

A simple, but satisfying and tasty dish is chicken breast langet. The preparation of such tongues requires a minimum of resources, but in just half an hour you will have a fragrant and healthy dinner on the table for the whole family. For frying, use vegetable or butter. Chicken cutlets are served with any side dish (buckwheat, potatoes, rice), sour cream, soy or mustard sauce, fresh vegetables and herbs.

Ingredients:

egg – 2 pcs.;
wheat flour – 2 tbsp. l.;
chicken fillet – 250 g;
sunflower oil - for frying;
garlic – 3 cloves;
salt, spices.

Cooking method:

Remove skin from meat and remove bones. Cut it into long, thin pieces.
Gently beat with the back of a knife.
In a deep container, combine eggs, chopped garlic, salt and ground pepper. Beat a little with a fork.
Place the chicken tongues into the resulting mixture. Place in a cool place for two hours.
Heat oil in a frying pan with a thick bottom.
Roll each piece in flour and fry on both sides until golden brown.

With tomatoes

Time: 30-40 minutes.
Number of servings: 1-2 persons.
Calorie content: 312 kcal.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: medium.

The next option on how to prepare a tender, aromatic langet is a recipe with stewed tomatoes. Beef tenderloin is ideal for this dish. You will also need fresh red tomatoes (can be replaced with canned ones), some green onions and butter (ghee and butter). Meat made in this way is suitable for everyday dinner, but there is no shame in serving it to guests.

Ingredients:

tomatoes – 2 pcs.;
beef tenderloin – 150 g;
butter – 1 tsp;
green onion feathers - 1 bunch;
ghee – 50 g;
salt, ground black pepper.

Cooking method:

Cut the beef into elongated pieces. Beat a little, salt and pepper.
Heat the oil and fry the langets on both sides until golden brown. Place the meat in a saucepan or cauldron.
Finely chop the green onion feathers, remove the skin from the tomatoes and chop them into cubes.
Transfer the tomatoes to the cutlets, add melted butter, a little water and cover with a lid. Boil and cook for two to three minutes.
Serve hot, garnished with green onions.

Time: half an hour.
Number of servings: 2 persons.
Calorie content: 205 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: medium.

You will get exquisite, incredibly tasty and beautiful French-style meat if you strictly adhere to the recipe. Soft, tender pork, complemented with onions and cheese, is liked by everyone: both adults and children. Breading can be made from breadcrumbs or wheat flour. It is better to take hard varieties of cheese (for example, Russian, Parmesan, Gouda). Spices and seasonings are added depending on individual preferences.

Ingredients:

Russian cheese – 150 g;
pork (tenderloin) – 400 g;
breadcrumbs - 2 tbsp. l.;
onion – 1 pc.;
refined vegetable oil - 3 tbsp. l.;
salt pepper.

Cooking method:

Divide the tenderloin into long portions, about 2 cm thick.
Cover the pork with cling film or a bag and beat with a mallet.
Salt and pepper the meat. Roll in breading.
Heat a frying pan, pour oil into it.
Fry the tongues on both sides for three minutes. Place in a greased baking dish.
Place onion rings on top and sprinkle with grated cheese.
Place in the oven for 15-20 minutes.

Turkey breaded

Time: hour.
Number of servings: 3 persons.
Calorie content: 130 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian, European.
Difficulty: medium.

You can prepare a tasty, satisfying and healthy langet from turkey meat. The dish is low in calories and has a pleasant taste. Such an exquisite and low-calorie food is well suited for dinner in a group of ladies, where everyone is watching their figure. Turkey cutlets are made with the addition of white wine, mustard, and fresh herbs. It is served with vegetables or sauce.

Ingredients:

onions – 1 pc.;
dry white wine – 100 g;
turkey fillet – 600 g;
mustard – 1 tbsp. l.;
melted butter – 50 g;
dill - a bunch;
spices, seasonings.

Cooking method:

Cut the turkey into tongues. Beat, cover with cling film. Rub with spices and seasonings.
Place in a deep container, pour in wine, add mustard. Mix the products well. Marinate for half an hour.
Fry the meat in hot oil. Approximately 8-10 minutes on both sides.
Chop the onion into cubes and sauté in “meat” oil until transparent.
Place on top of roasted turkey and sprinkle with chopped dill.

Languette with onions

Time: 30-40 minutes.
Number of servings: 4-6 persons.
Calorie content: 280 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian, European.
Difficulty: medium.

A very simple and easy recipe - beef with onions. Preparing such a dish does not require much effort and time. It is advisable to purchase veal tenderloin, it turns out tastier and fries faster. The taste is favorably emphasized by onion rings with golden brown breading and butter (can be replaced with homemade sour cream or cream sauce).

Ingredients:

veal – 800 g;
flour - 1 tbsp. l.;
butter – 50 g;
rendered lard – 30 g;
sunflower oil – 150 ml;
onions – 6 heads;
salt, ground pepper.

Cooking method:

Cut the veal into elongated slices. Beat it until it loses half its thickness.
Salt and pepper the preparations.
Place fat into a hot frying pan. Fry the meat on both sides (approximately 3 minutes).
Peel the onions, chop into rings and roll in flour.
Place in heated oil and fry until golden brown.
Then place the onion rings in a sieve to remove excess fat.
Place the meat in a plate, pour over melted butter and garnish with onions.

How to serve it correctly

There are many options for how to serve a langet made from pork, beef or chicken/turkey meat. Below are some of the most popular options for what the tongues come with:

For example, you can buy or bake French fluffy buns yourself. They go great in a “duet” with any meat. This is what serving looks like in many restaurants.
Fried croutons from white or black bread are placed on a wide, large dish. Place a cutlet on each piece. Decorate with ham, fresh herbs, mushroom, soy, mustard, cream or garlic sauce.
Fried potatoes, canned green peas or corn, halved cherry tomatoes, lettuce, apples, oranges, and pineapples are used as a side dish.
It is customary to serve a glass of dry wine with unusual cutlets (red goes better with beef, white goes with pork or poultry, and pink goes with everything). This way the taste of the dish is revealed better and deeper.

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Langet is distinguished by its wonderful taste and speed of preparation. As a rule, the meat is first breaded in flour or breadcrumbs and then fried naturally. In general, this is a simple meat dish and can be successfully prepared at home. However, in order to achieve good taste, you need to know some of the subtleties of its preparation.

A good langet starts with choosing the “right” meat. Ideal would be veal, such as the internal psoas muscles, cut into pieces 1-1.5 cm thick.

The selected meat must be cut correctly. For a splint, the piece should be cut in the transverse direction. Then the pieces need to be beaten a little, salted, sprinkled with pepper and breaded in flour or breadcrumbs. In principle, you can even do without breading.

Langet also comes in different degrees of doneness, which is achieved at different times. This dish can be deep, medium or lightly fried. On average, the total time for frying meat ranges from 10-15 minutes.

There are many recipes for making langet, but the basis for all of them is the classic langet.

Classic langet recipe

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Necessary:

600 g beef tenderloin,

30 g melted lard,

200 ml meat juice,

ground black pepper - to taste,

herbs and salt - to taste.

How to cook:

You need to cut portions from the tenderloin, beat it a little with a wooden mallet, sprinkle with salt and pepper.

The thickness of the splint should be twice as thin as for cooking.

Heat the lard in a frying pan and fry the meat in it.

The meat must be fried until a golden crust forms on it, signaling that the dish is ready.

However, it should be remembered that if you want to get a medium-done langet, the time for frying the meat should be reduced to three minutes on each side.

Once the meat is fully cooked, it is recommended to pour meat juice and melted butter over it, after which the dish can be served.

Potatoes or rice are most often served as a side dish.

Recipe for apple langet with mushrooms

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Based on the classic recipe, variations on the preparation of langet are created. For example, apple langet with mushrooms is very tasty.

Necessary:

200 g beef tenderloin (preferably the posterior pelvic part),

1 apple,

1 onion,

200 g champignons,

100 g walnuts,

50 g hard cheese,

vegetable oil - to taste,

pepper and salt - to taste.

How to cook:

The tenderloin should be cut into portions, lightly beaten, salt, pepper and fried in vegetable oil in a well-heated frying pan until fully cooked.

In a separate frying pan, fry the onion cut into rings and the champignons chopped into thin slices.

After frying, place the meat in a heat-resistant container, place mushrooms and onions on top of it, and an apple cut into rings along the diameter of the container.

Sprinkle the top of the dish with coarsely grated cheese and chopped walnuts and place in a well-heated oven for about 15 minutes.

The baking temperature should not exceed 150 degrees.

Thanks to the apple featured in this recipe, the langet acquires a slight sweetish taste and additional juiciness.

Bon appetit!

Hearing the name, many may doubt this. After all, “langet” is a French word and is translated as “tongue.” But don’t rush to refute the Russian origins in this meat dish. As history tells, the langet was invented and prepared at a time when French fashion reigned in the Russian state. The imitation of everything French was felt in everything. And cooking is no exception.

The dish gained particular popularity during the times of workers' and peasants' Russia. Every catering establishment served a langet. It was prepared according to a simple recipe. Only the name was unique. Agree, it sounds delicious.

The meat was cut into long layers, similar to tongues, and fried in a large amount of oil on a brazier. During frying, the beef langet must be poured with wine or broth so that the meat does not dry out and remains tender.

Another point: before frying, some cooks rolled the meat tongues in a breading of breadcrumbs or flour. But this cannot be called an immutable rule that cannot be omitted. Personally, I like it without breading.

Today, beef langet is prepared in every restaurant. Modern chefs fry meat not on a broiler, but on a barbecue grill. It turns out very spicy and interesting. But not each of us has the opportunity to cook dishes using a barbecue, so at home I recommend frying beef langet in a regular frying pan.

Cooking steps:

Ingredients:

Beef 600 g, broth 50 ml, spices to taste, semi-sweet white wine (or lemon juice) 3-4 tbsp. spoons, vegetable oil 100 ml, salt to taste.

Despite the complex name, the preparation of langet is very simple. This is generally a simple dish, much moreover, spoiled by Soviet public catering, like. Meanwhile, langet is interesting and tasty, and it’s very worth learning how to cook it at home. Just cook it right!

Langet: recipe features

To prepare langet, take beef or veal tenderloin - the most tender part of the animal carcass. The meat is cut across the grain into oblong pieces. By the way, it is thanks to this oblong shape that the dish is called “langet”, which means “tongue” in French.

Another condition for preparing a good splint is that the heat treatment is not too long. So, langet, like a steak, can have a weak, medium and strong degree of readiness. I do not recommend cooking the langet until it is very well done, otherwise you risk getting a hard, dry piece. It’s better to stop at medium readiness, when the meat remains tender inside, full of pinkish or clear juice.

Before cooking, the meat is lightly beaten and breaded in a small amount of flour. Fry over high heat so that the meat does not begin to release juice. After you fry the delicious langets, I advise you to prepare a quick, universal wine sauce based on the crispy meat leftovers from the frying pan.

Cooking time: 15 minutes / Yield: 2 servings

Ingredients

beef tenderloin 400-500 grams
white wheat flour 2 tbsp. spoons
vegetable oil 2 tbsp. spoons
salt, pepper to taste

For the sauce take:

dry red wine 100 grams
butter 20 grams
savory or thyme 2-3 sprigs
salt to taste

Preparation

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Cut the meat across the grain into pieces 1.2-1.5 cm thick. Beat the pieces just a little. There is no need to reduce the thickness - the splint is beaten only to add softness.

Mix flour with salt and pepper in a convenient bowl.

Bread the meat in this mixture, shaking off any excess.

Heat the vegetable oil in a frying pan and fry the meat.

For medium-done pieces of this thickness, 3 minutes on each side will be enough.
By cooking the meat over high heat, a golden brown crust forms on it quickly, sealing all the juices inside.

After removing the meat from the heat, let it rest. Meanwhile, prepare the sauce.
Add savory or thyme to the pan with the remaining fried meat juices and pour in the wine.

The wine must be evaporated while stirring the sauce. The wine will deglaze the juices, and the remaining flour in them will thicken the sauce.

When the sauce thickens a little, remove the herbs and add butter and salt to the pan.

Pour the sauce over the langet and serve the dish.

Languette is a traditional French meat dish that means “tongue.” It is prepared from beef, chopped into thin oblong slices that resemble tongues in appearance. They are usually fried naturally or first breaded in breadcrumbs. Let's find out with you how to cook beef languette.

Beef langet recipe

Ingredients:

butter – 0.5 tbsp. spoons;
beef pulp – 1 kg;
ghee - 0.5 tbsp. spoons;
spices.

Preparation

We thoroughly wash the beef pulp, dry it on a towel and cut it with a knife across the grain, removing all the films, into pieces 1.5 centimeters thick. Then beat the meat thoroughly with a kitchen hammer, sprinkle the splints to taste with salt and freshly ground pepper.

Now put them in a heated frying pan with melted lard and fry on both sides until cooked. As soon as a ruddy, appetizing crust appears on the pieces, place the langet on warm plates, pour over melted butter and serve immediately. Boiled, stewed carrots or boiled green peas are perfect as a side dish.

Beef langet with sauce

Ingredients:

beef tenderloin – 500 g;
vegetable oil – 3 tbsp. spoons;
spices.

For the sauce:

beef marrow bone – 1 pc.;
dry red wine – 0.25 tbsp.;
onion – 0.5 pcs.;
tomato sauce – 1 tbsp;
table cognac – 1 tbsp. spoon;
parsley;
spices.

Preparation

We wash the meat, dry it thoroughly with a paper towel and cut into thin slices. Then beat each piece with a wooden mallet, sprinkle with salt and pepper and fry the meat on both sides in a very hot frying pan with butter. Next, carefully transfer the splints to a dish and serve with fresh vegetables and boiled cauliflower. If desired, you can pour the sauce over the meat.

To prepare it, take the marrow bone, wash it, dry it and crush it. Carefully remove the bone marrow from it, chop it finely, put it in warm boiled water for 15 minutes, and then put it on a sieve. Bring dry red wine to a boil, add chopped onion and boil for 5 minutes. Then pour in the red sauce, cognac and simmer, stirring, over low heat for about 10 minutes. Next, remove from heat, add bone marrow, parsley, heat again and add salt to taste. That's all, the juicy and flavorful beef langet is ready!

Beef languette with vegetables

Ingredients:

beef tenderloin – 600 g;
melted beef lard;
butter;
porcini mushrooms – 200 g;
canned or fresh tomatoes – 3 pcs.;
meat juice;
fried potatoes - for garnish;
spices.

Preparation

Cut thin slices from the beef tenderloin and beat them with a hammer to a thickness of about 10 millimeters. Then sprinkle the meat with salt and pepper and place it on frying pan with well-heated fat and quickly fry over high heat on all sides. When serving, transfer the langet to a large serving dish, pour over the meat juice and melted butter.

We wash the processed white mushroom caps, dry them, cut them into 4 parts, add salt to taste and sauté in butter until tender. Cut fresh or canned tomatoes into slices, sprinkle with salt and pepper and lightly fry in oil. Next to the meat, place mushrooms and tomatoes in bouquets, sprinkle the dish with fresh parsley or dill, and add fried potato slices.