Pan-fried beef langette

Cut the meat into portions. The width should be 1.5-2cm. On a plank, beat off with a wooden hammer. We achieve a thickness of meat less than a steak. Rub the resulting tongues on all sides with salt and pepper. In a frying pan, melt the lard (or any other fat / oil) and fry the meat in it until golden brown. It is its presence that shows that the splint is ready. Pour our product with meat juice remaining in the pan and melted butter. Serve with your favorite side dish. Meat sauces are suitable for this dish, choose here

Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.

For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks getting dry.

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.

To check whether the oil has warmed up well enough in a frying pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.