Beef tenderloin chops in the oven. Beef chop in the oven

1.5 kg round beef tenderloin;
2 large onions;
4-5 cups grated mozzarella cheese;
mayonnaise - to taste;
salt and ground black pepper - to taste.

Preparation

Prepare all the necessary ingredients: peel the onion and grate the cheese on a coarse grater.

Wash the tenderloin, pat it dry with a paper towel and cut into flat pieces 1-1.5 cm thick.

Salt each piece of meat on both sides and beat it with a kitchen hammer (it’s easier to beat it by covering the beef with cling film so that splashes don’t fly in all directions).

Use a shallow baking pan large enough to place the chops in a single layer. Place the beef on the bottom of the baking sheet.

Chop the onion into large cubes, then place a layer of chopped onion on top of the meat and sprinkle generously with ground black pepper.

Next, cover everything with a layer of mayonnaise. Use mayonnaise in the amount that suits your taste. I cover everything with a mesh of mayonnaise, squeezing it straight out of a 400 gram bag. I'm using up almost the entire package.

Finally, cover everything with an even layer of grated cheese and place the baking sheet in the oven, preheated to 190-200 degrees Celsius.
If you want to bake the meat later, cover the baking sheet with cling film and place in the refrigerator for the amount of time you need (up to 24 hours).

Cook the beef chops in the oven, uncovered, for about 45 minutes. Cooking time may vary depending on the quality of the meat, just check it after 45 minutes for doneness by piercing it with a knife or fork. The beef should be soft and juicy.

If the meat is not ready yet, but the cheese is already too browned, reduce the oven temperature a little.
Remove the pan from the oven when the meat is ready, let it sit for 5-10 minutes and serve with a side dish of mashed potatoes.
Bon appetit!

There are two conditions for preparing juicy meat - choose the right one, and then properly bake the beef chops in the oven. With vegetables, marinades and sauces, the dish will turn out aromatic and rich in taste.

What beef to use for chops

Choose young beef or veal. It should be fresh, but not steamed, chilled and aged. Suitable tenderloin is the part of the carcass with the most delicate fibers. Such meat is expensive, since there is only about 2 kg of it in the carcass.

For chops followed by baking, use thin and thick cut meat, its density is slightly higher, but small layers of fat, like marbled beef, make the finished dishes juicy.

Preparation

Meat loves marinade. Under its action, the fibers soften and become saturated with the aromas of spices and herbs. For marinating, take simple ingredients: vegetable oil, salt, pepper and a little mustard.

You should not use vinegar for pickling; it is better to replace it with a small amount of wine. Cut the meat into pieces approximately 2-3 cm thick and always across the grain. The thinner the cut piece, the less time it takes to cook it.

Beef chops with milk sauce

Before beating the meat, sprinkle the cutting board with water, place the prepared pieces, and cover the top with cling film or wrap them in a plastic bag so that while beating they do not get dirty with splashes.

Metal portioned pans, clay trays, and heat-resistant glassware are suitable for baking.

Serve the finished dish in the container in which it was baked. Sprinkle it with herbs and place a side dish of green peas and fresh vegetables on a separate plate.

Ingredients:

beef tenderloin – 500-700 g;
boiled peeled shrimp – 250 g;
salt – 1 tsp;
ready mustard – 2 tbsp;
vegetable oil – 70 g;
black peppercorns – 3-5 gr.

For the sauce:

flour - 2 tbsp;
butter – 40 g;
milk of any fat content – 250-300 g;
ready-made whole grain Dijon mustard – 2 tbsp;
onions – 1 piece;
salt, spices - to taste.

Preparation:

Wash the meat tenderloin, dry it and cut it across the grain, about 2 cm thick.
Grind the peppercorns, mix with salt and wipe the meat with the mixture, cover with cling film and let marinate for 30 minutes.
Beat the pieces of meat, giving them the shape of thin pancakes, brush them with mustard, and place 1 tbsp on top of half the chop. shrimp and cover them with the other half of the piece of meat in the form of a pocket. For strength, you can fasten the edges with a toothpick.
Fry the stuffed chops in a hot frying pan with oil for a few minutes on each side.
Make the sauce: heat the flour in melted butter until creamy, pour in milk at room temperature, stirring with a whisk.
Add an onion cut into several pieces into the sauce and cook until thick. Strain, add mustard and spices.
Place the chop pockets two at a time into portioned frying pans, pour milk sauce over them and bake in the oven. Baking temperature – 280C, time – 10-15 minutes.

Ingredients:

young beef pulp – 800 g;
hard cheese – 200-300 g;
vegetable oil – 75 g;
salt - to taste;
mixture of ground peppers – 1 tsp;
fresh tomatoes - 3 pcs;
sweet bell pepper – 2 pcs;
eggplants – 2 pcs;
onions – 2 pcs;
cream – 300-400 ml;
spice mixture for vegetables - 2 tsp.

Preparation:

Cut the meat into wide pieces 2-3 cm thick, season with a mixture of peppers, salt, beat and quickly fry on both sides in a preheated frying pan with vegetable oil.
Rinse the vegetables, soak the eggplants cut into circles in salted water for half an hour, cut the tomatoes into slices, onions into half rings, peppers into strips. Lightly salt and sprinkle with spices.
Grease a roasting pan or baking dish with vegetable oil, place vegetables in it in layers: eggplants, peppers and tomatoes, onions and pour in cream. Place the fried chops on top and sprinkle with grated cheese. Bake in the oven at 250-280C until the cheese has a golden crust.

Chops in the oven under a fur coat

Sprinkle the finished dish with chopped herbs. Serve with potatoes and a salad of fresh cucumbers and tomatoes.

Ingredients:

beef tenderloin – 500 g;
any vegetable oil – 50 g;
fresh champignons – 500 g;
onion – 2-3 heads;
butter – 50 g;
Dijon mustard – 1 tbsp;
liquid honey – 1 tbsp;
sour cream – 250 ml;
garlic – 1 clove;
dill, parsley and basil - 1-2 sprigs each;
ground white pepper – 0.5 tsp;
cilantro seeds, nutmeg, black pepper, paprika - 1 tsp;
salt – 1-2 tsp.

Preparation:

Rinse the tenderloin, dry it, cut it across the grain to a thickness of 1.5-2 cm.
Mix honey, mustard, salt, a mixture of spices and rub the pieces of meat with this mixture, lightly pound them on a cutting board. You can keep the chops for 2 hours without putting them in the refrigerator.
Heat the butter in a deep saucepan and fry the onion, cut into half rings, add slices of mushrooms, salt, season with ground black pepper and simmer over low heat for 1/4 hour.
Grease a non-stick pan with butter, place the prepared chops on the bottom, and spread the stewed mushrooms on top in an even layer.
Sprinkle sour cream with white pepper, add finely chopped garlic, salt and pour the resulting mixture over the meat and mushrooms. Bake in a preheated oven at 280C for about 15-20 minutes.

potatoes - 10 pieces
meat (beef) - 400 grams
onions - 2 pieces
hard cheese - 150 grams
mayonnaise - 200 grams
salt - to taste
spices - to taste
vegetable oil - for lubrication
parsley - for decoration

How to prepare the recipe with photos:

Rinse the beef well and dry thoroughly on a paper towel. Cut into small pieces, you can beat them slightly, this will only make the dish better. Place the prepared meat in a deep baking pan, after greasing it with sunflower oil. Peel and finely chop the onion into half rings. Separate the half rings with your hands and spread them in an even layer over the meat.

Peel and grate the potatoes, place on the meat, mixed with onions and spices, smooth out. Then grease everything generously with mayonnaise.

Remove the dish from the oven when ready. Divide into portions, trying to carefully cut the beautiful crust of melted cheese, garnish with parsley. Now the dish can be served!

Bon appetit!

Chops made from beef with potatoes are an excellent dish that can be baked both for a regular lunch and for a formal feast. It has a rich taste and aroma, and satisfies well. In addition, if you choose the right ingredients, the food will not only be very tasty, but also healthy.

The dish is prepared quickly and easily and does not require any special skills. For chops, you don’t need to look for any special ingredients, since they are all available and can always be on hand. But to make the baked meat really tasty and juicy, you need to choose the right beef. For this purpose, the best option would be to take a piece of tenderloin from the sirloin part of the carcass. If you take meat from other parts of the carcass, it will be more sinewy and have a higher fat content. It must be remembered that it is preferable to take a chilled product, since a frozen one will have a tougher and drier structure, which is undesirable when cooking chops. It is also not recommended to take fresh meat - it must be chilled.

Once the beef has been selected, it must also be properly prepared. An important step in this is cutting a piece of meat, which should be done only across the grain. Next, it is advisable to carefully beat each piece so that the fillet becomes more tender and cooks faster. To prevent the fillet from losing its juice, you can wrap it in cling film before beating. Further, before cooking, so that the chops are not only juicy, but also tender, it is recommended to marinate the meat. If you don’t have time to wait, you can simply rub the meat pieces with spices and bake them like that.

The recipe can be used as is, or you can add other ingredients if desired. For example, an excellent option would be to use tomatoes, which can significantly enrich the taste of the finished dish. To do this, cut them into circles and place them on top of the meat on a baking sheet. After this, spread out the potatoes and other ingredients.

If you want to get the most dietary and healthy version of chops, then instead of mayonnaise, you can use low-fat sour cream as a sauce. However, you should only choose a non-acidic product for this purpose. As a result, the calorie content of one serving of such food will be approximately equal to about 200 kcal. It is worth noting that baking chops will take more time than frying, but it will be healthier and no less tasty.

Rate the recipe

Beef chops are a very basic dish. But as a result of using a simple technology, you get a delicious piece of meat that you just want to sink your teeth into and, looking at it, arouses the most natural cave appetite.

Yes, beef chops are simple and close to culinary archaism. But beef is a slightly special meat: it is tougher than pork or chicken, and therefore requires additional steps.

The first secret to a delicious beef chop is choosing the right cut. The second secret is the ability to maintain its juiciness, to give the meat enough time to achieve the desired condition, without forgetting for a minute that we are frying it, not stewing it. A dry shirt will come to the rescue, which will both save and give you that very time.

Ingredients

pulp or steaks (with or without bone) - 3 pcs.
egg - 1 large
bread crumbs without additives - 100 grams
salt, white pepper, lemon
frying oil

Preparation

The ideal meat for chops is light red steamed veal. The piece should have a minimum of veins and internal films (the external ones must be cleaned).

If you decide to make chops with a bone, then you can leave a long “tail”-handle, which after cooking should be wrapped in foil so that you can hold on while digging your teeth into the piece.

Portion pieces should be cut across the fibers with a thickness of no more than 1.5-2 cm.

Be sure to rinse the meat and pat dry with paper napkins.

Fry only in well-heated oil, which should not be too much.

And 10 more beef chop recipes

Recipe for beef chops in the oven with mushrooms and cheese

Ingredients: 0.5 kg of meat, 100 grams of fresh mushrooms (champignons or oyster mushrooms) and hard cheese, green onions, lemon juice, salt and pepper.

Beat the pieces cut into portions, sprinkle with lemon juice, pepper and salt. Fry in hot oil over high heat. Place in a baking dish. Cut the mushrooms into slices and fry until cooked. Place on top of chops. Cover with thinly sliced cheese. Bake in a heated oven (t - 200 degrees) for 15-20 minutes.
Serve sprinkled with finely chopped green onions.

"Savory" beef chops

Recipe ingredients: 0.5 kg beef, 3 tbsp. spoons of honey, 1 clove of garlic, 1 tbsp. spoon of mustard, 2 tbsp. spoons of mayonnaise, vegetable oil for frying.

Cooking beef chops. Cut the meat into pieces, beat it. Mix mustard, honey, mayonnaise, a clove of garlic squeezed through a garlic press, pepper and salt in a bowl. Coat both sides of the meat with this mixture, place in a bowl, cover and leave overnight. Fry over low heat until done.

Chops with cheese and tomato sauce

Recipe ingredients: 0.5 kg beef, 1 tbsp. a spoonful of grated finely hard cheese, butter and vegetable oil and breadcrumbs, 1 egg, 4 tbsp. spoons of tomato sauce, salt, pepper.

How to cook beef chops with cheese. Cut the meat into pieces, beat it. In a bowl, beat together vegetable oil and egg, add salt and pepper. Dip the pieces of meat into the mixture, then roll first in grated cheese, then in breadcrumbs. Fry in a frying pan in a mixture of vegetable and butter, taken equally.

Beef chops with vegetables

Recipe ingredients: 0.5 kg of beef chops, 1 medium onion and carrot each, a glass of dry white wine, a head of garlic, 2 tbsp. spoons of Russian mustard, salt.

How to cook beef chops. Beat the meat and fry in fat over high heat. Place on a plate. In the same pan, fry finely chopped onions and carrots over low heat. After the onion has become transparent, place the chops in the pan and pour in the wine. Dissolve mustard and salt in half a glass of water and pour over the meat. Add a whole, unpeeled head of garlic. Bring to a boil, and then place in a preheated (t - 160) oven, covering with a lid (there should be a hole in the lid or place a wooden stick). Cook for about an hour or a little more. Remove the garlic from the finished dish and serve the chops with any side dish.

Beef chops with capers

Ingredients: 0.5 kg veal (or 4 chops), 1 tbsp. spoon of olive oil, flour and capers, 1 glass of chicken broth, 60 ml of dry white wine, 2 tbsp. spoons of butter, 3 tbsp. spoons of lemon juice, salt, pepper and fresh parsley.

Preparation. Mix flour with salt and pepper, pour onto a flat dish. Cut the meat into chops and go over it with a hammer. Dip each piece in flour and fry in hot oil (1 tablespoon olive and 2 tablespoons butter) over medium heat. Place on a hot plate. Make the sauce by pouring the broth and wine into the pan after frying the chops, simmering for five minutes; add lemon juice and capers and cook for 3-4 minutes; pepper and salt to your taste. Pour the sauce over the chops, sprinkle with finely chopped parsley and serve immediately.

Beef chops on ribs

Recipe ingredients: 4 chops with bone, 1 sprig of rosemary, 2 tbsp. spoons of olive oil, 1 clove of garlic, lemon juice, pepper, salt.

How to cook beef chops on ribs. Beat the meat, pepper and salt. Remove the leaves from the rosemary sprig and chop them finely. Mix garlic, rosemary, oil and lemon juice in a blender and pour onto a flat dish. Heat a frying pan with a little oil. Coat both sides of the chop with the garlic-rosemary mixture and cook over medium heat for 5 minutes on each side. Place on an oven rack (place the rack on a baking sheet) and bake until the meat is cooked at 200 degrees (this will take 5-7 minutes).

Quick fried beef chops

Recipe ingredients: 0.5 kg veal, 2 tbsp. spoons of olive oil for frying, 0.5 cups of dry white wine and cream, 1 tbsp. spoon of lemon juice, 1 clove of garlic, salt, pepper.

How to quickly cook beef chops. Cut the chops no thicker than 0.5 cm, beat lightly. Cut the garlic into thin slices and fry in olive oil, remove. Place the chops in the oil and fry for 3-5 minutes on each side. Place on a hot plate (can be covered). Pour wine into a frying pan, bring to a boil, pour in cream and let the sauce boil, reduce by half over medium heat. Salt and pepper, add lemon juice. Add chops to sauce and heat over high heat for 1-2 minutes.

Serve beef chops with sauce. Any grilled vegetables are perfect.

Beef chops in milk

Recipe ingredients: 4 serving pieces of beef (150 grams each), 150-200 grams of breadcrumbs, 100 grams of flour, 2 eggs, 100 ml of milk, oil for frying, lemon juice, salt, paprika.

Preparation. Beat off pieces of meat (it is more convenient and safer for the cleanliness of the kitchen to do this by covering it with a plastic bag or placing it inside). Pour lemon juice, salt and grate with paprika. Beat 2 eggs with milk. Place flour and breadcrumbs in separate bowls. Dredge the meat in flour, then dip in the egg mixture, then roll in breadcrumbs. The process can be repeated. Heat the oil in a frying pan and fry the chops until golden brown on both sides.

If you are frying chops for a large number of eaters, then the finished ones can be placed in the oven (t 70 degrees) so that they do not cool down. Cover a baking sheet with parchment and place the fried pieces of meat.

Beef chops for dinner

A recipe for chops that you can marinate in the morning and fry for dinner in the evening. Beef chops soaked in marinade for several hours can be cooked without breading. You can make any marinade using vegetable oil and your favorite spices. Mustard (dry or ready-made) is excellent, which can be rubbed onto pieces of meat and left for an hour before frying. But this recipe contains flour.

Recipe ingredients: 0.5 kg of beef, flour for breading, a glass of milk, 2 eggs, salt, pepper, vegetable oil for frying.

How to cook beef chops. Cut the meat into portions, beat it, put it in a bowl and pour milk. Cover with a lid or film and refrigerate overnight (at least a couple of hours). Place the flour on a plate and mix it with salt and pepper. Beat the eggs. Remove the meat from the milk, dip into the beaten egg, roll in flour and dip into the egg again. Fry until done, 4-5 minutes on each side over medium heat.

Chops with pear sauce

Ingredients: 4 beef chops, 2 large juicy firm pears, 2 large red onions, 2 tbsp. tablespoons butter, 1.5 teaspoons flour, 1 teaspoon red wine vinegar, 1 tbsp. spoon of sherry, 200 ml of broth, 1 tbsp. spoon of olive oil.

How to cook beef chops with pears. Beat the meat. Mix 0.5 teaspoons of flour and pepper and 1 teaspoon of salt in a small bowl. Apply this mixture to both sides of the meat, pressing down with your palm. Fry the chops over low heat for three minutes on each side until nicely golden brown. Together with the frying pan, place the chops in a preheated (t 220 degrees) oven on a medium level. Cook for about 5 minutes. Remove from the oven and place the meat on a hot plate, cover with foil.

Peel the pear and cut it into cubes. Peel and cut the onion into thin half rings. In a frying pan after the chops over medium heat, cook half the pears and all the onions in butter until soft. Be sure to stir. Put the remaining flour into the broth and stir, pour the broth into the frying pan, pour in the vinegar and sherry. Turn the heat up to high, let it boil and cook over high heat, stirring until the sauce is reduced by half (7-10 minutes). Remove from the stove and add the other half of the pears. Stir and level with pepper and salt.

Serve the chops with the sauce on top.

Beef chops with vegetables in the oven

Recipe ingredients: 4 beef chops (180 grams each), 1 tbsp. spoon of dry mustard, 6 tbsp. spoons of breadcrumbs, salt, pepper, 1 tbsp. spoon of sugar, 2 tbsp. tablespoons butter, 2-4 tbsp. spoons of balsamic vinegar, 4-5 thyme leaves, 800 grams of small young carrots, 200 grams of shallots.

Cooking beef chops. Wash and dry the beef pieces and pound them. Heat the oil in a large skillet and sear the chops on each side for 2 minutes. Season with salt and pepper and place in a heatproof bowl. Mix breadcrumbs, mustard and oil, season with salt and pepper and place on top of chops. Bake in an oven preheated to 200°C for about 5-7 minutes. Peel, wash and cut the carrots into thick slices. Peel the shallots and cut them into halves or quarters depending on size. Fry the vegetables in the same pan in which the chops were fried for about 5 minutes. Sprinkle with sugar and keep on the heat for a few more minutes, stirring constantly. Pour in 150 ml of water, balsamic vinegar to taste and simmer the onions and carrots for about 5 minutes. Wash the thyme leaves and add to the vegetables, stir.

Serve hot beef chops with vegetables.

Beef chops are a dish that can be found both at the holiday table and on a weekday during a family lunch or dinner.

Beef chops have this name for a reason, because before starting to cook the meat, it must be beaten with a special kitchen hammer, due to which the structure of the meat loosens and becomes more tender. At the same time, the taste of beef itself remains just as juicy and rich.

The process of preparing beef chops is very simple, and the ingredients required for this dish are minimal - beef, salt, pepper, butter, egg, flour and milk. Moreover, the last 3 ingredients are necessary for preparing the batter.

500 gr. Beef
2 pcs. Egg
1/3 tbsp. Milk
4 tbsp. Flour
Salt pepper

So how do you cook beef chops? Everything is simpler than it seems at first glance. Cut the beef meat into thin layers, about 2 centimeters high. Then wrap each piece with cling film and beat the meat on each side.

Once the beef chops are cooked, add a little ground pepper and salt to each side. Leave the meat alone and prepare the batter yourself.

To do this, mix 1/3 cup of milk, 2 eggs and 3-4 tablespoons of flour in a small container. Mix all ingredients thoroughly until smooth. Our batter for beef chops is ready.

All that remains is to heat the frying pan with butter and start frying the beef, after dipping each piece in the batter. Fry the beef chop on each side for no more than 5 minutes.

This is how you can quickly and easily prepare truly tasty and juicy beef chops that will please all participants in the feast. Serve the chops with and enjoy the indescribable taste! Enjoy your appetite!

Recipe 2: beef chops in the oven (step by step)

Be sure to cook these beef chops in the oven with tomatoes and cheese for some holiday. A simple recipe with a photo of a delicious hot beef tenderloin dish that can be prepared for lunch or served at a holiday table. Meat prepared according to this recipe is tender, with a golden brown crust, juicy and pink inside. I prepared chops from lean tenderloin; if you take meat with thin streaks of fat, you get a juicier dish, but also more nutritious.

beef (tenderloin) – 400 gr.;
tomatoes – 60 gr.;
onion – 60 gr.;
hard fat cheese – 40 gr.;
mayonnaise – 30 gr.;
wheat flour – 30 gr.;
curry powder for meat – 5 g;
salt, oil for frying;
red pepper, rosemary, parsley for serving.

Cut the beef tenderloin into portions approximately 2 centimeters thick.

Place pieces of meat between two layers of cling film and beat with a rolling pin or meat mallet.

Pour wheat flour into a plastic bag, add table salt and curry powder for meat, mix.

Place the chopped beef in a bag and shake so that the pieces are evenly coated with breading on all sides. Heat a tablespoon of refined vegetable oil for frying in a non-stick frying pan and fry the chops for 2-3 minutes on each side.

Cut the onion into thick rings. Grease a baking dish with frying oil, place onion rings and fried meat on them.

Cut the tomatoes into thin slices, place 2-3 slices of tomatoes on the beef.

Grate the hard cheese on a fine grater, sprinkle the chops with cheese, and squeeze a strip of mayonnaise on top.

Heat the oven to a temperature of 200 degrees Celsius. Place the pan with meat on a medium level and bake for 8-9 minutes. Take out the finished dish and sprinkle with ground red or black pepper.

Serve hot; before serving, garnish with rosemary and fresh parsley leaves.

Recipe 3: Beef chops with cheese and mushrooms

To prepare the recipe for beef chop with cheese and mushrooms, you can use either boiled wild mushrooms or oyster mushrooms with champignons. Particularly tasty beef chops are made with porcini mushrooms. Well, the finishing touch to these chops is hard cheese. To get a beautiful golden brown crust, use cheese that melts well.

Beef - 600 gr.,
Champignons - 200 gr.,
Onions - 2 pcs.,
Mayonnaise - 150 ml.,
Salt and black pepper - to taste,
Hard cheese - 150 gr.,

Once all the ingredients are prepared, you can begin cooking the beef chops in the oven. Before slicing the meat, it is recommended to slightly freeze the beef, since frozen meat is much easier to cut. The shape of beef chops can be arbitrary - more oblong or square, but as for the thickness, the thickness of the meat should not exceed 2 cm. In this recipe, I cut the beef into pieces 1 cm thick, 15 cm long and 6 cm wide .

Place the chops on a cutting board. Cover with cling film. Beat it with a hammer. After beating, the pieces of beef will spread out in width, which must be taken into account when slicing.

Wash the champignons and wipe with a paper towel. Cut each mushroom into slices.

Cut the peeled onion into strips.

Grate hard cheese. Assembling beef chops. Add salt to each piece of beef. Lubricate the meat with mayonnaise.

Instead of mayonnaise, you can use sour cream or prepare a sauce from mayonnaise or sour cream by adding a little mustard to it. Add onion and pepper.

Place champignons in rows on the meat.

Beef chops are left sprinkled with grated cheese.

Line a baking sheet with parchment, apply a small amount of vegetable oil to it and spread it with a pastry brush. Place chops.

Turn on the oven at 180C. After heating it, place the baking sheet on the middle shelf. Bake beef chops with mushrooms and cheese in the oven for 15-20 minutes. Place the finished chops on a plate decorated with lettuce leaves or any other greens. Serve hot. Enjoy your meal.

Recipe 4: How to Cook Beef Chops with Onions

Beef chops baked in the oven with cheese and onions can become your signature dish on the New Year's table. Despite the simplicity of preparation, as well as a simple set of ingredients, this dish has an exquisite taste, it looks impressive, and it has no equal in appetizing. The real New Year's holiday meat.

The baked beef recipe you see below is one of my favorite recipes for holiday family dinners: beef chops are baked with mayonnaise, grated cheese and onions. Moreover, all this is very easy to prepare.

1.5 kg round beef tenderloin;
2 large onions;
4-5 cups grated mozzarella cheese;
mayonnaise - to taste;
salt and ground black pepper - to taste.

Prepare all the necessary ingredients: peel the onion and grate the cheese on a coarse grater.

Wash the tenderloin, pat it dry with a paper towel and cut into flat pieces 1-1.5 cm thick.

Salt each piece of meat on both sides and beat it with a kitchen hammer (it’s easier to beat it by covering the beef with cling film so that splashes don’t fly in all directions).

Use a shallow baking pan large enough to place the chops in a single layer. Place the beef on the bottom of the baking sheet.

Chop the onion into large cubes, then place a layer of chopped onion on top of the meat and sprinkle generously with ground black pepper.

Finally, cover everything with an even layer of grated cheese and place the baking sheet in the oven, preheated to 190-200 degrees Celsius. If you want to bake the meat later, cover the baking sheet with cling film and place in the refrigerator for the amount of time you need (up to 24 hours).

If the meat is not ready yet, but the cheese is already too browned, reduce the oven temperature a little. Remove the pan from the oven when the meat is ready, let it sit for 5-10 minutes and serve with a side dish of mashed potatoes. Bon appetit!

Recipe 5, step by step: beef chops with prunes

Beef chops with prunes, mushrooms, nuts and cheese, prepared according to this recipe, will definitely please your family and friends. This meat dish is perfect for a holiday table.

Beef (pulp, preferably tenderloin) - 300 g
Prunes (pitted) – 100 g
Champignon mushrooms – 150 g
Onion (small) - 1 pc.
Walnuts – 30 g
Hard cheese - 100 g
Vegetable oil – 30 ml
Mayonnaise - 1-2 tbsp. spoons
Salt - to taste
Ground black pepper - to taste

Pour hot water over the prunes for 15-20 minutes.

Cut the mushrooms into slices.

Heat vegetable oil in a frying pan and fry the champignons in it. Salt the mushrooms.

Peel the onions and cut into half rings. When the liquid from the mushrooms has evaporated, add the onions to the champignons and fry the mushrooms and onions for a few more minutes until golden brown.

Cut the beef pulp (without films and veins) into layers 1-1.5 cm thick and beat well. Season the beef chops with salt and pepper.

Place prunes on the meat and sprinkle with chopped walnuts.

Then place mushrooms and onions on the chops with prunes and nuts.

Apply mayonnaise mesh.

Grate the cheese on a fine grater and sprinkle it on top of the chops.

Carefully transfer the chops with prunes, mushrooms and cheese to a pan or baking sheet covered with foil. (It is better to carry out all operations with the filling immediately in a baking dish, placing the beaten meat in it.)

Bake beef chops with prunes and mushrooms in a preheated oven at 180-190 degrees for about 30 minutes.

You can cover the chops in the oven with foil, and to allow the cheese to brown, remove the foil 10 minutes before the end of baking. You can also sprinkle cheese on the chops not immediately, but in the middle of the baking process.

Garnish the chops with prunes and mushrooms to your liking and serve the beef chops hot.

Recipe 6: beef chops with potatoes (with photo)

potatoes - 10 pieces
meat (beef) - 400 grams
onions - 2 pieces
hard cheese - 150 grams
mayonnaise - 200 grams
salt - to taste
spices - to taste
vegetable oil - for lubrication
parsley - for decoration

Add a little ground black pepper, add a bay leaf and salt to taste. Mix the contents of the pan well, the pieces of meat should release juice.

Peel and grate the potatoes, place on the meat, mixed with onions and spices, smooth out. Then grease everything generously with mayonnaise.

Grind the hard cheese on a grater, pour a thick layer on top of the mayonnaise, distribute evenly. Now you can send the baking sheet to the preheated oven. Bake for approximately 35-45 minutes at 180ºC.

Remove the dish from the oven when ready. Divide into portions, trying to carefully cut the beautiful crust of melted cheese, garnish with parsley. Now the dish can be served!

Recipe 7: Beef Chops with Mustard (step by step photos)

Beef – 600 g
Soy sauce – 4 tbsp. spoons
Mustard – 2 tbsp. spoons
Garlic – 3-4 cloves
Dry herbs (oregano, basil, parsley, dill) - to taste

Wash the beef and cut into layers.

Beat each layer of meat with a hammer.

Prepare the marinade. Mix soy sauce, mustard and pressed garlic in a separate container. Mix everything.

Pour the marinade over the beef chops, add dried herbs and mix everything thoroughly. Marinate the meat for at least 2 hours.

Heat a small amount of vegetable oil in a frying pan, increase the heat to maximum and place the meat in the frying pan, fry it on each side until a browned crust forms, reduce the heat to slightly above minimum and fry for another 5-10 minutes. Our family prefers the meat to be very well done, without blood. Therefore, if you like a different level of roasting, then simply reduce the cooking time.

The meat is ready. Serve it hot with any side dish of your choice, but a side dish of vegetable salad goes best with this meat.

Bon appetit!

Recipe 8, simple: chops with beef semolina

Delicious, tender and juicy beef chops breaded with semolina with spicy mustard notes.

beef 500 g
semolina 100 g
chicken eggs 2 pcs
mustard 2 tsp.
table salt to taste
ground black pepper to taste
vegetable oil 3 tbsp.

The beef must be washed and then cut into portions across the grain. Pour semolina into a plate and roll each slice of beef in it. After this, each piece of beef must be thoroughly beaten, first on one side, then on the other with a wooden mallet.

Break the eggs into a deep plate and then lightly beat them with a fork. Then add mustard, salt, pepper and beat again with a fork.

After this, each piece of beef must be thoroughly rolled in semolina again.

And then dip the pieces of meat into the egg-mustard mixture.

And immediately place the meat in a frying pan with preheated vegetable oil.

Fry the beef chops until golden brown - first on one side, then, carefully turning them over, on the other side. In this case, the fire needs to be medium, not high in any case, otherwise the meat will simply brown, but not cook.

Beef chops are ready! The inside of the meat is surprisingly tender, juicy and tasty, with an appetizing golden-brown mustard crust. A light salad made from fresh vegetables goes perfectly with beef chops. Bon appetit!