How best to cook veal tenderloin. Beef tenderloin fried in a pan - a step by step recipe with a photo

This veal tenderloin with wine sauce is an exquisite and luxurious dish that is worthy of a special occasion and a special company. It is perfect for a romantic dinner or just for a special occasion dinner. Although the dish is quite restaurant-like, it is not difficult to cook at home. The main thing is quality ingredients and good planning, and even a novice amateur can cook such a dinner. In general, most modern restaurant dishes are not too difficult to prepare, it's just that the number of separately prepared ingredients on a plate is usually much larger than the average statistical amount of every little thing on a plate of all homemade dishes. This is what creates a frightening impression. Of course, cooking at home every day is not practical and not realistic with busy working days and family budgets. But for special celebrations, it's worth the effort.

It is very important that the meat is at room temperature before frying, so that it immediately begins to evenly brown, and not stew. And the pan needs to be hot! This is critical.

It is best to fry the meat in a stainless steel pan with a thick bottom. Many people are afraid of them because if they are not cooked properly, everything sticks to them. But in fact, the secret of cooking in them lies in the fact that before putting anything in them or pouring it, it must be well heated. This is due to the physicochemical processes that occur with the metal during heating. I will not go into details, I will only emphasize that this is very important and I promise that I will make a video on how to properly fry in such pans. The meat fried in them has an appetizing crust and the sauce, cooked in a pan after frying, by deglazing, turns out to be rich in taste, since many aromatic particles settle at the bottom. If there is no such frying pan or self-confidence fails you, then you can fry in a cast-iron frying pan or in non-stick ones that are not my favorite.

Again I will write about veal tenderloin. I have it cut into 2 parts, not because I wanted it so much, but because we always cut farm veal tenderloin like that for sale. I already wrote about my indignation at such arbitrariness, who are interested, you can read in the preface to the recipe . The people who raise great dairy calves don't have the expertise to develop the carcass the way it's supposed to. There is no point in writing about it again. It’s just that if you are more lucky and you bought the tenderloin in one piece, it’s better not to cut it, but cook it as it is. The cooking time from this practically does not change, since the thickness of the tenderloin itself is of greater importance.

I cooked the veal tenderloin to the "Medium rare" stage of readiness, that is, semi-raw inside. If you like more roasted meat, do not turn off the oven immediately, but bake the meat for 5 minutes, only then turn it off and follow the recipe further.

The preparation of the sauce is very simple, you just need to follow the instructions in the recipe. I cooked veal tenderloin with wine sauce for 4 servings. If you need 2 servings, reduce the amount of meat, onions and nuts by 2 times, and the liquid for the sauce, including honey, by one and a half times, that is, using not 200 ml of broth, but 150 ml and so on. Because less liquid will evaporate too quickly and it will be more difficult to control the cooking process. Better let you have more delicious sauce later.

4 servings:

Ingredients

600 grams veal tenderloin
50 ml olive oil
1 onion, peeled, cut into 8 pieces
200 ml
1 tsp honey
200 ml white sweet wine, I have Ukrainian Madeira
2 tbsp balsamic vinegar
2 tbsp pine nuts
Mashed potatoes for serving
2 eringe mushrooms, cut into coarse circles (you can replace with fresh porcini mushrooms or royal champignons, cut them into slices or skip the mushrooms altogether)
30 grams butter
Salt and ground black pepper to taste

1) Preheat the oven to 200ᵒС.

2) Brown the pine nuts in a dry frying pan and remove from heat.

3) Rub the veal tenderloin with salt and black pepper.

4) Heat a large frying pan well, pour in the olive oil and carefully lay out the veal tenderloin. Brown the meat well over medium heat.

5) Transfer the veal tenderloin to a heat-resistant dish and place in a preheated oven and turn it off. And in the pan where the meat was fried, put the onion. It is good to brown the onion until it even begins to blacken in places.

Calf tenderloin- the most tender, juicy and dietary meat, which few people know how to cook deliciously. Do you want to learn how to fry melt-in-your-mouth steaks, cook a gourmet appetizer, and bake veal tenderloin properly? The T-Bone Academy will share knowledge.

Veal tenderloin: cooking secrets

Calf tenderloin is an oblong muscle without veins, covered with thin films. Its color is bright pink, and the taste and aroma are not too pronounced. Meat is considered lean and dietary. Moreover, it is very beneficial for the body. If you buy tenderloin in the market, be careful, cheaper pork is often given out for veal. It can be distinguished by its pale color. In order not to get into a mess, we advise you to find "your", trusted supplier of meat products. you can in the T-Bone steakhouse shop in the Capital Market.
How to cook veal tenderloin? First of all, it must be cleaned of films. A sharp knife will help you with this. Cut the films as close to the meat as possible. If you want to cook steaks from the tenderloin, place the cut on the board so that it is convenient to cut across the fibers. Cut the veal into medallions 2.5-3 cm thick. If the steaks are thinner, they will turn out dry.
Make sure the meat is at room temperature. On average, it takes 20-30 minutes. Dry the veal and season with spices. Heat the olive oil in a cast iron skillet, add a slice of butter and stir. Put on a hot pan and fry for 2-3 minutes on each side, no more. So you save a maximum of juice and tenderness of the meat. You can make sure that it has reached Medium Rare with a cooking thermometer: it should show a temperature of 53-54 ° C. Finished medallions should rest under the foil for another couple of minutes.

Veal tenderloin in the oven

Would you like to cook a whole veal tenderloin? It is best to bake it in the oven. To do this, clean the meat from the films, rub with salt, ground pepper and garlic powder. Then drizzle with olive oil, Worcestershire sauce and give the meat a little massage. Preheat the oven to 200°C in grill mode, and place the meat on a baking sheet lined with foil. Roast the tenderloin until Medium Rare, about 15-20 minutes. In order not to miss the roast, use a meat thermometer, the probe of which is attached to the screen with a cord. In this case, you do not need to open the oven and take out the meat to find out the roasting. Periodically look at the thermometer screen. Remember that cooked meat will need time to rest. Then it is cut into slices and served with your favorite sauces.

Vitello Tonnato from tenderloin

Vitello Tonnato is an Italian appetizer that literally translates as "veal tuna". This is thinly sliced boiled veal tenderloin with white tuna sauce. It is believed that the dish appeared in the Middle Ages and originally it contained not tuna, but anchovy. In those days, salt was a valuable commodity and was quite expensive. Resourceful entrepreneurs bought it in other regions at a relatively low price and transported it in barrels between layers of anchovies. Naturally, the fish was salted and sold at a low price. People who had no money for salt used crushed anchovies instead.
The veal tenderloin must be completely stripped of films. Put it, coarsely chopped carrots and celery. Add a few clove buds, allspice, bay leaf, sage and rosemary. Dip all ingredients into boiling water. Cook at a low boil for 30 minutes. Then leave the meat to cool under the foil.
For the sauce, whisk a spoonful of mustard with a couple of egg yolks until smooth. Then begin to beat the mass with a submersible blender, gradually pouring in the olive oil until the sauce becomes thick and glossy. Mash the canned tuna with a fork, add a little olive oil, chopped capers, mashed salted anchovies and lemon juice. Combine with white sauce, salt and pepper.
Cut the tenderloin into slices and place on a dish in a single layer so that the pieces overlap slightly. Drizzle Vitello Tonnato with the spicy sauce, marinate for 5 minutes and serve garnished with capers.

If you need to cook a beautiful and tasty holiday dish, fried tenderloin with a vegetable side dish or sauce - what you need. The meat is cooked quickly due to the lack of fatty layers and turns out juicy if the correct temperature and cooking time are observed. Read the latest article from the T-Bone Academy to find out how to roast tenderloin the right way.

Grilled Tenderloin in a Pan: Recipes from T-Bone

To learn how to cook tenderloin deliciously, you need to understand what kind of cut it is and what are the features of its preparation. is a solid muscle without bones and connective tissues. It is located along the back of the animal, under the spinal bones and practically does not decrease. It is this fact that makes the tenderloin the most expensive cut in the entire carcass.
"Inactivity" during the life of the animal makes the tenderloin very tender. are juicy and soft. It is customary to cook them to a low degree of roasting, keeping a bright pink center inside. The only drawback, according to some gourmets, is not too rich beef tenderloin taste. However, you can give the meat an interesting taste with the help of wine or cream sauce.
How to fry beef tenderloin in a pan
We recommend for frying in a pan - this is the central part of the Tenderloin. The meat has the correct shape and the same thickness. Such a cut is convenient to fry even in a small frying pan.
1. Remove a thin film from the meat and clean the beef as carefully as possible with a sharp knife.
2. Before frying, it must be at room temperature.
3. Be sure to blot the beef with a dry towel so that the surface of the cut is dry - this way it will crust faster.
4. For frying large pieces of meat, ceramic ones with a non-stick coating are better. But thin aluminum ones are not the best choice.
5. Lubricate the tenderloin with a thin layer of oil and place on a dry, but well-heated frying pan.
6. Cook the meat for a couple of minutes on each side, turning with tongs.
7. How much to fry the beef tenderloin depends on the recipe and your taste preferences. To preserve juiciness, fry the tenderloin for no more than 25 minutes.
8. Grilled beef tenderloin should rest for 10 minutes, then it will turn out tastier and juicier.

Recipe for fried tenderloin in a pan
This is a classic way to cook delicious beef tenderloin. Prepare beef for frying. How to properly clean the meat, we told. Be sure to warm it up to room temperature.
Prepare the breading. It contains coarse sea salt and peppercorns. Fold the spices on a paper towel, cover with a second one and go over them with a hammer to beat. Rub the tenderloin with the resulting mixture, after brushing it with oil.
Note from the Academy: there is an opinion that it is not worth peppering meat before frying, since pepper tends to burn, giving bitterness to the meat. If you are not a fan of such flavors, rub the beef with salt and oil, and season with pepper when ready. For those who love savory tastes, we recommend trying it.
Put the prepared meat on a preheated pan. Add a large piece of butter and fry the beef until brown and crispy on all sides. Turn the cut over with special tongs so as not to pierce the tenderloin.
Move the fried beef to the grate and send the meat to the oven preheated to 200 degrees. Place a tray under the grate to drain juices, and in the oven, select the “grill” mode. Cook the meat for another 10-15 minutes, and then measure the internal temperature with a thermometer. How to determine the readiness of meat with a thermometer, read.
Tip from the T-Bone Academy: so that the top of the cut does not burn, put slices of butter on it or cover with strips of bacon.
Ready meat is served after a 10-minute rest. Use the meat juices to make the sauce. They need to be boiled with the addition of broth and wine. How to cook sauce for meat, read.
Fried tenderloin with pomegranate sauce
Choose wet-aged beef - the taste of such meat is more pronounced and quite rich. It will be in perfect harmony with a bright pomegranate sauce.
For this recipe, the “tail” of the tenderloin is suitable. It should be tied with kitchen string so that the cut holds its shape better. Fry the meat in a deep frying pan, first over high heat, and after 5 minutes - over medium and even low. Brush the beef with the prepared pomegranate sauce.
Pomegranate Sauce Recipe: Sauté minced garlic in oil. Add a few chili rings, a tablespoon of tomato paste, brown sugar, mustard, and Worcestershire sauce to taste. Stir and pour in a glass of pomegranate juice. Boil until thick and add a few drops of lemon juice.
Brush the meat with this sauce, turning it over with tongs. Cook for 10-15 minutes and then let the beef rest. Serve with a fresh vegetable garnish topped with the rest of the pomegranate sauce.
Tip from the T-Bone Academy: This recipe for fried tenderloin in a pan is suitable for cooking pork.

Beef steaks in a frying pan
If you're worried that you won't be able to fry a whole tenderloin in a pan, cook steaks from it. Tenderloin tenderloin is not only a Filet Mignon steak. Tornedos steaks are cut closer to the “tail”, and steaks are cut closer to the head. All types of tenderloin steaks are suitable for frying in a pan.
Life hack from T-Bone: For juicy pan-fried steaks, cook them whole and cut into portions, at least 2.5 cm thick, just before serving.
Cut the tenderloin by cutting off the “tail” and “head”, and leave the central part intact. It will make 3-4 Filet Mignon steaks. We fry the beef tenderloin in a heated pan with the addition of butter, peeled garlic and herbs. Cook the meat for 8-10 minutes, and then wrap in foil leave for another 7 minutes.
Cut the fried piece into portioned steaks and serve with wine-mushroom sauce. How to cook sauce for steaks, we wrote.

Fried pork tenderloin in a pan with fruit

The step-by-step cooking of pork tenderloin has one significant difference - the meat is cooked to an internal temperature of 71 degrees. That is, it is almost complete roasting. Read about others on our blog.
The need to completely fry pork is dictated by sanitary standards, while it is important not to overdry the meat. Pork tenderloin fried in a pan, it turns out just like that.
Since the taste and aroma of pork is not as intense as that of beef, use a variety of spices. Thyme, garlic, rosemary, sweet paprika go well with pork, you can use a mixture of Provence herbs.
First, fry the tenderloin in a pan until a dense crust on all sides. How long to fry pork tenderloin? 5-7 minutes, then put it in an oven preheated to 180 degrees. Meanwhile, prepare fruit slices. These can be pineapples, sour apples, milled orange slices, peaches, nectarines, and even sour berries like cranberries. Fruits need to be cut into cubes, removing the skin. Fry them in the same pan where the tenderloin was fried.
Add a spoonful of balsamic vinegar and some chicken broth. Evaporate most of the liquid. Fruit should soften. Season them to taste so that they are not too sour or sweet. Use salt or brown sugar.
Ready-made tenderloin, fried in a pan and baked in the oven, is served sliced \u200b\u200bwith a garnish of caramelized fruits.
We told how the fried tenderloin is prepared in a pan. Want to know what else to fry tenderloin? Read detailed recipes for second meat dishes in ours.

Tender meat is very tasty at home. Cook veal in foil in the oven according to the best recipes.

Baked beef in a large piece is a very spectacular, and at the same time very simple dish, something like the usual pork ham. The main thing in its preparation is the correct choice of the right piece of meat. Far from any part of the carcass is suitable for baking as a whole, and only from a young animal. The most tender will be veal in the oven in foil, but you can also get a delicious dish from beef. To make the wind meat juicy and soft, you need to buy either a tenderloin (more expensive) or a thick edge (cheaper). And when the desired piece of meat is purchased, there will be a mere trifle left - wrap it in foil and bake in the oven, but first prepare a little.

Meat - 1-1.2 kg
Garlic - 3 large cloves
Mustard - 1 tablespoon
Vegetable oil - 1 tablespoon
Ground black pepper

We wash a piece of meat, dry it with a paper towel, clean it from films and tendons. If there is a layer of fat, then leave it.

Mix in a bowl a tablespoon of ready-made mustard, a tablespoon of vegetable oil, three cloves of garlic. passed through a press, ground black pepper and a teaspoon with a slide of salt.

Coat the meat on all sides with the resulting mixture.

We put it in a container, close the lid and leave it in the refrigerator for an hour or two.

Line a baking dish with foil, shiny side up. Lay out the marinated meat.

We wrap it in a tight envelope so that the juice does not flow out during baking.

We bake for about an hour and a half at a temperature of 220 degrees. The time depends on the size of the piece of meat and on the desired degree of readiness. I am afraid of meat with blood, so I bake it to the point where light juice is released when pierced.

When the meat is ready, unfold the foil and leave it in the oven for another 10-15 minutes so that the meat is slightly browned. The same principle when cooking beef in an air grill. At the same time, we place the baking dish on the LOWER grid, and cook at MEDIUM fan speed. 5 minutes may be enough for browning, so be careful not to overdry.

Ready meat should be allowed to rest for 15 minutes, and then cut into portions. The juice formed during baking can be drained, filtered and thickened with a small amount of fried flour, grated horseradish or butter can be added. Pour the sauce over pieces of veal baked in foil and serve, preferably with vegetables.

Recipe 2, step by step: veal baked in the oven

The veal baked in the oven with vegetables turned out to be surprisingly tasty and soft, although I cooked it for the first time. The recipe for baked veal is quite simple and will only require patience from you, since it takes about 1 hour to cook.

Veal - 300 gr
Green beans - 100 gr
Bulgarian sweet pepper - 1 pc.
Carrots - 1 pc.
Garlic - 1 clove
Olive oil - 1 tablespoon
Mayonnaise - 1 tablespoon
Mustard - 1 tablespoon
Ground black pepper - to taste
White ground pepper - to taste
Salt - to taste

Rinse the veal, remove the veins (if any) and cut into small pieces. Make a marinade from mayonnaise, mustard, salt, black and white peppers. Put the meat in a dish in which we will bake, mix with the marinade.

Peel the carrots, de-seed the bell pepper and rinse. Cut vegetables into small pieces.

Mix vegetables and veal.

Add green beans, minced garlic clove and 1 tablespoon olive oil. Mix everything and let marinate for about 10 minutes.

We put the veal with vegetables in an oven preheated to 220 degrees for about 40 minutes.

Serve the dish with heat, with heat, drink dry red wine.

Recipe 3: how to cook veal in the oven

Fans of veal are well aware of how much healthier this meat is than the same pork. Firstly, the low fat content allows you not to limit yourself in portion sizes, and secondly, properly baked veal in the oven and cannot be compared in taste and tenderness with any other meat.

veal fillet - 1 kg:
carrots - 1 piece;
garlic - 4-5 teeth;
coarse sea salt;
ground black pepper.

For baking, it is best to use fresh meat that has not been frozen. But if it so happened that you have an excellent piece of veal, but frozen, then for the successful implementation of the recipe, you should properly defrost the meat. This should be done very carefully, preferably at room temperature. And it is best to put it in the refrigerator for a day (not in the freezer) and it will reach the desired condition. It is very important to send meat to the oven that has “relaxed”, that is, its fibers must be completely defrosted.

There are several ways to bake. Let's use the basic recipe and bake veal in foil stuffed with carrots and garlic.

Carrots should be peeled and washed. Then we cut it lengthwise, and then we cut the large parts into smaller ones, but with a pointed end. As a result, we should get something like small cones with which it will be easy to stuff the veal tenderloin.

We peel several cloves of garlic from the husk, and then cut each clove lengthwise into two parts.

Wash the veal tenderloin in warm water, dry it slightly with paper towels, and then stuff it with carrots and garlic. In order to easily insert pieces of carrots and halves of garlic cloves into the meat, deep cuts should be made in the meat. With a sharp knife we pierce it in different parts (from all sides) and alternately stuff with carrots and garlic.

Then salt and pepper the meat on all sides. We tear off a piece of foil, which will be 3-4 times larger than the size of the veal, put the meat in the center and cover with foil on all sides. It turns out that we, as it were, “sealed” the veal, so that the meat juices do not evaporate, but remain inside and it will turn out juicy and tender.

We spread the veal wrapped in foil on a baking sheet and send it to the oven preheated to 190 degrees.

We bake it for exactly 2 hours. Then we take it out and let it cool slightly without unrolling the foil.

We cut the veal into portions and serve to the table, decorating with sprigs of greens. Enjoy your meal!

Recipe 4: veal with potatoes in the oven (step by step)

Veal tenderloin - 1 kg
Rosemary - 5 sprigs
Sage - 3 sprigs
Thyme - 3 sprigs
Pepper
Vegetable oil
Broth - 300 ml
Potatoes -7 pcs.
Large onion - 1-2 pcs.
Flour - 1-2 tbsp.

We put the veal in a culinary net, or we tie it with twine for baking. If you have a flat piece, roll it up. Under the net (string) we place sprigs of aromatic herbs.

Fry the meat in a pan on all sides. Salt, pepper. Transfer to a baking dish.

Spread around the potatoes, cut into medium cubes and mixed with onion half rings. Put rosemary, cumin and sage on potatoes. Pour everything with a small amount of vegetable oil.

Pour in hot broth.

Bake for about 1 hour.

We get veal. If it is quietly pierced with a knife, and clear juice flows out, it's ready. If a pink liquid comes out, the meat should return to the oven for another 20-30 minutes. We take out the arrosto and wrap it in foil.

Drain into the pan, where we fried the veal, the resulting juice. Mix potatoes, salt. Let's try for readiness. If necessary, put back in the oven to reach readiness.

In a pan with meat juice, add 1 tbsp. flour, stir well and bring to a boil. Salt.

Cut the baked veal into thin slices.

Serve roasted veal with potatoes and sauce. Enjoy your meal!

Recipe 5: Juicy veal with vegetables in the oven

Tender veal with light vegetables in oven sauce. I want to offer a recipe for veal - the meat of a young calf. It is called the most useful, besides it is much more tender than beef. The optimal, easiest and most useful combination is with vegetables, for example, carrots, beans, bell peppers and onions (and in fact, who has what vegetables in the refrigerator). I propose to give the meat a spicy, slightly sour taste, so we will take mayonnaise, mustard, lemon, a clove of garlic and a bouquet of pepper as seasonings. Also, there is no cream, flour and butter in the photo - we will need them for the sauce.

veal 400 g
carrot 1 piece
green beans 200 g
bell pepper 1 pc
onion 2 pcs
garlic 1 clove
lemon 0.5 pcs
mustard 1 tbsp
mayonnaise 2 tbsp
bouquet of pepper 2 pinch
cream 400 ml
flour 2 tbsp
butter 1 tbsp.

We cut the veal into portions, taking into account that it will probably shrink during cooking, so we do not grind it.

We beat the meat.

We mix a couple of tablespoons of mayonnaise, a tablespoon of mustard. Squeeze out a clove of garlic.

Squeeze lemon juice into it. Add a bouquet of pepper, salt to the seasoning. We mix.

Coat the pieces of meat with seasoning. It will seem that it is a little, in fact, enough for all the pieces.

Especially when we mix them. It’s great if you have time and you can marinate the meat in the refrigerator for an hour or two, if not, it doesn’t matter, the meat will have time to absorb the seasonings in the oven.

We cut vegetables: onions and carrots into rings, bell peppers into longitudinal slices.

Put the meat in a baking dish.

We spread the beans on top, then the chopped vegetables.

If we put the dish in this form to bake, it will be dry. You can, of course, pour mayonnaise, but I suggest spending 5 minutes and making a kind of bechamel sauce. Melt a tablespoon of butter in a hot frying pan, fry 2 tablespoons of flour on it (add flour and stir). Then pour the cream into the pan gradually (only 2 cups), constantly stirring and rubbing the pieces of flour. Let it boil.

Pour the sauce over the dish (around the entire perimeter so that the vegetables do not dry out). Put in the oven at 180 degrees for one hour.

Enjoy your meal!

Recipe 6: Soft and tasty veal in the oven

A few fresh, simply cooked ingredients and a hearty, warming dish is ready. Eggplant and onion, whose aroma is revealed during roasting in the oven, complement the taste of tender veal. It is recommended to serve this dish as a main dish or as an independent dish for dinner. Veal baked with vegetables will decorate any festive table and guests will appreciate your culinary skills. For a vegetarian dish, veal steaks can be replaced with cheese. Let's go mozzarella cheese. Spread it on the tomatoes.

Basil - 15 g
Eggplant - 2 pcs (2 medium-sized eggplants)
Coriander - 1/3 bunch.
Onion - 250 g
Olive oil - 3 tbsp. l.
Black pepper - 1 tsp
Tomato - 400 g
Veal - 4 pieces (4 steaks)
Cumin - 2 tsp
Vinegar - 1 tsp (Balsamic vinegar)
Garlic - 2 tooth.

Mix 1 tablespoon olive oil with balsamic vinegar. We coat the veal steaks with the resulting marinade on both sides.

Grind the peppercorns and add the cumin seeds. Sprinkle the meat with this mixture, pressing the cumin, and put in the refrigerator.

Preheat the oven to 200*C. In a heat-resistant dish, put the onion, chopped into large slices, pour boiling water and let stand in the oven for 2-3 minutes. Then the water must be drained.

Cut the eggplant into 2.5 cm pieces.

Add the eggplant to the onion, drizzle with the remaining oil.

Grind the garlic in a mortar and add to the vegetables, mix everything.

Heat up a large roast pan over high heat. Fry the steaks on each side, then transfer to the dish in which they marinated. We spread the vegetables in a hot form and bake in the oven for 15-20 minutes until soft. Then lay the veal on top, pour over the remaining juice in the dish and put in the oven for 15 minutes.

Cut the tomatoes into pieces and arrange on top. Put in the oven and cook until tender, until the veal is done. Season to taste and serve sprinkled with chopped coriander and basil.

Recipe 7: veal in the sleeve in the oven (with photo)

veal (soft part) - 1.5 kg
potatoes - 5 pcs.
Bulgarian pepper - 2 pcs.
eggplant - 1 pc.
tomatoes - 3 pcs.
garlic - 3 cloves
olive oil
salt, pepper - to taste

Peel fresh veal from films and sinews, stuff with chopped garlic cloves, salt, pepper, brush with olive or sunflower oil and leave to marinate at room temperature for 3-4 hours.

Peel the vegetables and cut into slices (if the tomatoes are not very large - in halves). Season the vegetables with salt, pepper, drizzle with oil and mix.

Put the marinated meat in the baking sleeve, put the vegetables there, pull off the holes in the sleeve and send it to the oven preheated to 200-220 degrees for 1 hour.

Check the readiness of the meat with a puncture - the juice that stands out should be transparent.

If desired, the baked meat can be browned - to do this, cut the sleeve and put the meat with vegetables for 10 minutes under the grill.

Cut the veal into slices, serve the vegetables on the side, the juice released during baking can be used instead of the sauce.
Enjoy your meal!

Recipe 8: tender veal in a pot in the oven

Veal baked in a pot turns out to be very tasty and surprisingly juicy, not at all tough, so this dish can be easily served for lunch or dinner even for children, garnishing it with mashed potatoes, cereals, boiled pasta. Choose steam veal to create a dish - it has a bright pink color. If the meat is maroon in color, then this means that in front of you is not veal, but beef. To ensure that all baked pieces melt in your mouth after heat treatment, try to choose meat without blue veins inside. Choose a bouquet of spices according to your taste: dried thyme, rosemary, oregano, Provencal herbs, etc.

400 g veal
0.5 tsp dried thyme
3 pinches cumin
1 bulb
2 bay leaves
2 tbsp. l. vegetable oil
100 ml boiling water
0.5 tsp salt

If possible, we will get veal with a little fat - it will melt during baking and the meat will absorb it, becoming juicy. We wash the veal in water, cut off the blue veins and films, leaving a clean pulp. Cut into pieces of equal size.

Pour the meat slices into a deep container and add spices to it. Gently, with a little pressure, remember the meat so that it absorbs the entire bouquet of spices and leave for 1 hour. If desired, you can add a little lemon juice or soy sauce.

After the specified time, peel the onion, rinse and cut it in half. After that, cut it into half rings and put it together with the cold cuts in a pot, where we first pour vegetable oil. Add boiling water, bay leaves and cover the pot with a lid. Make sure that the liquid in the pot is no higher than the shoulders, but not the edges, otherwise it will spill out during baking. Place the pot in an oven preheated to 250 degrees and bake for about 1 hour. But if you are using beef, then increase the cooking time of the meat to 1.5 hours and do not forget to add liquid if it evaporates.

After baking, carefully remove the pot and open the lid, mindful of the steam. Put the meat on a plate and garnish it with baked or boiled vegetables, cereals, boiled pasta, etc. You can add a little sauce or fresh herbs.

Recipe 9: French-style veal in the oven

veal meat -600 gr.
onion - 2-3 heads
potatoes -7-8 pieces
cheese -250-300 gr.
mushrooms -250-300 gr.
spices - paprika, rosemary, coriander, cardamom

For sauce:

milk - 500 ml.
butter - 60 gr.
flour - 70 gr.
nutmeg
salt pepper

Cut fresh young veal into pieces and lightly beat off. Then cut across the grain into pieces so it stays juicy and cooks faster. But you can leave the steaks whole, and not cut them into pieces. Both of these methods are considered correct.

Put the cut pieces into the prepared glass dish. Salt, pepper, sprinkle with spices.

Peel the onion and cut into thinner half rings. Post on top.

Mushrooms cut into pieces and put on top of the onion. I have white frozen mushrooms. This year they had a harvest. But you can also use champignons, it will also be delicious.

Peel potatoes and cut into wedges. Lay out the next layer. Salt, pepper.

Preparing bechamel sauce. Melt butter.

Add flour, mix well and lightly fry in butter.

Gradually, in a slow trickle, pour in slightly warm milk. While constantly stirring, I use a whisk for this.

Add half a teaspoon of ground nutmeg. If the nut is whole, then scrape off the chips with a sharp knife, directly into the milk. It will add a wonderful hint of nutty flavor to the sauce. Add salt, ground black pepper and spices.

Continue stirring until thickened. It is not necessary to bring to a boil. When it thickens to a thick cream, turn off the heat. Pour the contents of the form with bechamel sauce.

Put in an oven preheated to 180 degrees for 45 minutes. After this time, take out the form, the dish should be a pleasant golden color. And sprinkle grated cheese on top.

Put the dish back in the oven for another 15 minutes. Then take out, cover with a cutting board, and top with a towel. Let the dish brew and rest for at least 15-20 minutes.

Then cut with a knife into portions, and put on a plate in layers so as not to violate their integrity.

Recipe 10, simple: veal with garlic in the oven

Oven baked veal is a good option for a romantic or family dinner. The meat can be marinated in advance, overnight, and then fried just before lunch or dinner. This will make the meat softer and juicier.

I think veal is more suitable for this recipe, but if veal is hard to come by or maybe quite expensive, beef can be a good substitute. If you decide to cook beef - just increase the frying time a little.

Veal baked in foil can be served hot directly from the oven in a whole piece or cut into portions. It can also be used cold.

1200 g boneless veal;
4-5 cloves of garlic;
2-3 tablespoons of mustard;
½ teaspoon ground black pepper;
½ teaspoon ground coriander;
salt - to taste.

Prepare the meat: Wash the piece of veal in warm water and pat dry with paper towels.

Place 2-3 tablespoons of mustard in a bowl. Peel the garlic cloves and press the garlic into the bowl through a press.

Add spices (ground black pepper and coriander, ½ teaspoon each) and mix well.

Take a baking dish (I use a small rectangular ceramic bowl) and line it with a sheet of foil. The foil should be large enough to wrap the entire piece of meat. Season the meat well with salt on each side and place it in a bowl on top of the foil.

Spread the mustard and spice mixture generously on the top and bottom of the piece of meat. Also spread the mixture on the sides of the piece, making sure the meat is covered with the mustard mixture on all sides.

Wrap the sheet of foil on the left and right sides, twist the edges of the foil so that the meat is in an airtight foil casing. Set the prepared meat aside to marinate for at least 30 minutes (you can leave the meat like this in the refrigerator for half a day if necessary).

Preheat the oven to 200 degrees C, set the oven rack to medium and send the veal in foil to cook for about 3 hours (if you like the pink ham inside, reduce the time by 20-30 minutes if the piece of meat is larger than shown in recipe - increase the time).

I don't like raw meat inside, so I fry it until it starts to release juice when pierced with a knife (if you need to check the readiness of the ham, just remove the meat from the oven, unfold the foil and try. If it takes longer to bake, wrap the veal back foil, put in the oven and continue cooking).

Fried beef tenderloin is one of the most tender and soft options for how to cook beef in a pan. Compared to other parts of beef, tenderloin is considered the softest and most tender. But on the other hand, beef tenderloin is quite expensive.

For cooking, the tenderloin must be cut, always across the fibers, into pieces of approximately equal thickness - 1 - 1.5 cm. This thickness is needed so that the meat is completely fried, but does not have time to burn or dry out (become tough). If you want to get a steak from beef tenderloin “with blood”, then you need to cut it thicker - 2-3 cm.

All pieces should be evenly salted, and then spread on a preheated pan with vegetable oil. The fire on the stove must be maximized. Fry on each side for about 3-4 minutes. It is not necessary to close the lid.

01. A piece of beef tenderloin - 600 grams

02. Beef tenderloin cut into thin (1 - 1.5 cm) pieces

03. Tenderloin in a frying pan in oil

04. Tenderloin already fried on one side

05. Ready juicy fried pieces of beef tenderloin

06. Cut a piece of fried beef tenderloin

As a side dish for fried tenderloin, it is perfect: potatoes (fried, boiled and mashed), buckwheat, rice, pasta, vegetables or just bread.