Popular in the modern English word steak cooking literally means "a piece of meat cut from the animal carcass." Although the history of steaks and traces its roots back centuries, the first mention of it in the prescription book appeared only in the 15th century, and after only three centuries recipe cooking meat over an open fire has gained popularity throughout the European continent. Since then, all existing European languages, including Russian, the base name of roasted piece of meat purchased its English-language root: steak, roast beef, etc.
Beef steaks are quite expensive dish because they are suitable for the preparation of the pieces taken from the best parts of the carcass and do not exceed 10% of the total. There are about 10 kinds of steak, whose names depend on which parts of the carcasses they come from. Filet mignon - the cross and the most tender cut of the central sirloin beef tenderloin. Classic steaks are considered to be an American national dish, which created a cult of this product. For the production of beef in the US state brought the highest standards, because of that, they are among the three largest producers of it.
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The meat used for cooking filet mignon
The recipe of the steak requires a high-end product of livestock - meat of young bulls specially bred no more than two years. Preference is given to grain fattened steers as within their muscle fibers form a thin layer of fat, and the meat is obtained much more tender and juicier than their counterparts fattening grass. This beef is called "marble."
When the bottom is used for cooking steaks portions of an animal that has not been involved in muscle. The meat is separated by thick, not less than 3 cm across the grain portions. With such cutting pieces of a better subject to heat treatment in cooking.
It is also necessary to take into account the fact that in this recipe steak never enters fresh, fresh meat.
Meat should be kept, as in the fermentation process, it becomes necessary tenderness.
Though it is considered that the preparation of a piece of roasted meat - the process is fairly simple, but to cook a real steak the strength is not for everyone, because the need for sufficient experience in order to choose the right piece of meat and fry it. The subtlety is that the first piece is placed on a hot griddle surface, at least 250 degrees, where for 20-30 seconds, it is roasted to form a solid crust on it. Then, to the required degree of readiness, it is brought at a temperature of 180 degrees.
Ideal for cooking steak is the oven or stove, which uniformly coming from all sides of the heat creates the conditions for proper cooking. After cooking, you must give the piece soak for uniform distribution of the juice on it.
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Recipe for filet mignon
Beef tenderloin wash, clean from the films, tendons and gently pat dry with a towel. Then it should be salt and pepper and wrapped in jamon (ham Uncooked jerked pork). In the absence of ham you can use bacon, which he laid on the table or cutting board and wrapped in a beef tenderloin. Thus obtained roll cut into portions of 3-5 cm thick and tied with thread or slaughtered toothpicks.
Finished pieces are roasted on a strongly heated frying pan on both sides until crisp. Fry in vegetable (olive) oil, leave gaps between the pieces 1, 5-2 cm. At a closer packing of butter in a pan cooled crust on the meat is not formed and it has the look and taste of cooked meat.
Crust is crucial, because it keeps the meat juicy.
After the formation of the crust pieces are placed in a preheated 150-180 degree oven or oven and prepare for 10-15 minutes until the required degree of readiness. During this time the meat is removed, and periodically watered overhead juice formed during frying. Recipe for filet mignon as recipe any grilled meat, it means cooking it just before serving. This is done to ensure that in any case not to reduce its palatability.
As a side dish to meat can be served with zucchini noodles, green salad, potatoes or any vegetable soup. As recommended gravy recipe mushroom sauce, for which a separate pan passeruem chopped onions thin half-rings with a few slices of garlic. Lightly fry, combine them with the sliced mushrooms, salt, pepper to taste. Shortly before the willingness to add the white wine and stir, wait until it evaporates. At the end add sour cream, mix thoroughly and covered with a lid, remove from heat.
Once the steak is ready, it is removed from the oven and removing the skin, give it brew for 5-10 minutes, covering it with a lid. Then spread on a plate, combine with a side dish, sprinkle with herbs and watering sauce, served to the table.
Contents:
Snacks turkey fillet
Baked ham turkey fillet
Amazingly delicious pate turkey
Soups and broths
Soup with beans and celery
Turkey broth with rice
Soup with turkey in the microwave
The recipe for turkey burgers large
Turkey cutlets, delicious cheese and tomato
Chicken, chicken, chicken ... muffin?
Turkey meat - a great alternative to chicken meat or any other birds.
If you are tired of the "cotton" broiler meat or do not like the taste of a particular ducks and geese, turkey fillets - perfect for any dish.
Cooking turkey stuffing or meat takes a little time, but the recipes are to tinker with them. Although there are very simple recipes, which can be quickly prepared dish. When purchasing poultry in the market (and not on imported products) have a higher probability of buying a turkey, nurtured on a natural diet: meat of such birds will be useful dietary and taste of the dish - elegant and unique.
Turkey does not have such a pronounced flavor of its own, like waterfowl, but the density of its meat is much higher than that of chicken, not only because of the age of the birds, but also lifestyle. This is a unique bird in which the carcass is the "dark" and "bright" meat. So, hams are "dark" meat and fillets - a gentle white, delicious and diet. From it you can cook the first dish, hot and cold appetizers, salads, even. Consider the original recipes in order.
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Snacks turkey fillet
This dish will be enjoyed by fans of shawarma. To prepare the dish you need:
6 pieces of lavash: round or square, with a diameter of 20-25 cm;
180 g cream cheese or processed cheese;
2 teaspoons pesto;
1, 5 cups of chopped lettuce leaves;
375-400 g of smoked turkey breast (can substitute boiled with salt and spices turkey breast);
2 tomatoes;
180 g of cheese durum;
100 g olives;
3 tbsp. tablespoons of mayonnaise.
The dish is prepared as follows: all the products are crushed and mixed (except pita). Three Cheese grated tomatoes cleaned from the skins and cut into cubes or cubes melenkimi, fillets cut into thin slices or plates. Olives should choose pitted - it will be easier to cut them, and the result of the efforts of chefs will be more aesthetically pleasing and attractive. There are two variants of this design recipe: simple and for those in a hurry.
In the first option should be to miss the mark each sheet of lavash two tablespoons of sauce. The sauce is prepared by mixing cream or cream cheese with pesto and mayonnaise. Then lay out the layers of chopped ingredients and wrapped in rolls, before serving food on the table, you can for 20-25 minutes to cool in the refrigerator. The sequence of layers of putting some of this recipe: salad, fillet, tomatoes, olives, cheese. The second option is perfect for a quick breakfast. Cut into rings olives, shredded lettuce, tomatoes, cheese, mayonnaise and other ingredients are mixed in a bowl, spread on pita bread 2-3 spoons, flatten and wrap rolls. Breakfast is ready.
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Baked ham turkey fillet
Baked ham is very easy to prepare, this recipe is too tough even for a beginner, and the result will be like a professional chef-class. Baked ham of turkey meat - not just a dietary option for tasty sausage sandwiches every day, but also a great addition festive menu. If desired, it can be replaced in some salads sausages, for example, such a traditional New Year's dishes like Olivier.
To prepare you need:
2/3 Art. spoons of sugar;
1, 5, Art. teaspoon salt;
1, 5, Art. water;
4-5 cloves of garlic or a small head;
1 tsp. Paprika;
olive or vegetable oil, refined - 1, 5, Art. spoons;
turkey fillet - 1, 2 kg.
Firstly preparing a marinade mix the salt and sugar, then the mixture was dissolved in water. Sliced laid in a suitable container, pour the marinade. It is important that the marinade completely covers fillets should be placed on top of the yoke and leave to soak the meat into 2-2, 5 hours. Garlic we press, mix with garlic mashed paprika, oil and salt, remove turkey from the marinade and obsushivayut. You can give it to drain or, more quickly, dry cloth or paper towel.
To shape the pieces should entangle culinary thread, and then rub the spices. Future boiled pork laid on a baking sheet, the laid with baking paper, and send for 25-30 minutes in the oven, preheated to 250 degrees. Turn off the gas, do not immediately open the door: ham should still then heated in an oven for 2 hours. After this time baked turkey fillet will be fully ready, it is possible to eat well, but you can still put a couple of hours under the yoke; it will be a little drier, denser and tastier.
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Amazingly delicious pate turkey
Recipe require such ingredients:
60 g butter (soft);
3 eggs;
300 grams of mushrooms;
3 onions;
1 large or 2 small celery root;
60 g mustard;
900g fillet;
bunch of fresh herbs (parsley, dill);
salt - to taste.
Eggs should be boiled "hard-boiled", clean, wash the turkey meat and boil in water with salt and spices (allspice, pepper, laurel leaf). Mushrooms washed and cut into slices and boil. Eggs, mushrooms, turkey, onion and green mince or blender, mix with chopped grated celeriac. Refill with a mixture of mustard and oil, knead thoroughly and put them in the fridge for half an hour to paste "rested" and soaked. It can be served as a separate dish or a delicious sandwich.
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Soups and broths
Hot food during the cold season - is not just a tasty and healthy, it is also a means of toning the body and protect against colds. The most common "hot on the first" - a soup that many do not like. And absolutely nothing: a fragrant hot soup prepared by the original recipe of fresh vegetables and turkey meat - a real treat for gourmets. So the recipes.
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Soup with beans and celery
The recipe requires such ingredients:
750 g turkey breast;
2-2, 5 liters of water;
150 g of carrots;
100 g of onion;
4 cloves of garlic;
3 stalks celery petiolar;
2 Bulgarian pepper;
1 tomato;
cup of canned red beans;
1, 5, Art. tablespoons vegetable oil;
By polpuchka cilantro and parsley (about 7-8 branches);
To taste salt and pepper.
Turkey meat is washed, cut into large cubes, put into the water. To add the meat whole onion (peeled from the husk) and carrots, cut into cubes. Cook until tender. Garlic cleans, finely cut or three and fry 3 minutes, aromatiziruya their oil, then remove the garlic from the frying pan. Put chopped into cubes middle-sized vegetables: tomato, celery, bell pepper.
Vegetables fry for 5-6 minutes, then remove from heat and cover with a lid. In the broth add the canned beans, roasted garlic, and cook for 5 minutes, then enter and give vegetable zazharku Cook another 15 minutes, then season with salt, pepper and remove from heat. On the table a delicious soup, garnished with fresh vitamin greens.
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Turkey broth with rice
Dishes based broth and soup itself - a topic in cooking. It is clear that from the broiler and "Bush legs" broth is cooked at least tasty and healthy. The most delicious and wholesome broth derived from poultry and wild birds: chickens, guinea fowl, pheasants, turkeys. Bouillon - the same semi-finished product, it can be easy to eat with bread, boiled egg in it, pour pasta or cereal ready and get a satisfying, nutritious meal. How to cook it properly?
For the delicious dishes you will need:
1 kg turkey or turkey breast;
2, 5-3 liters of water;
1 carrot;
1 celery;
1 onion;
1 parsley root;
10 pieces. black pepper;
2 laurel leaves;
Salt - to taste;
Fresh herbs - to taste, can be replaced with dry spices.
In cold water, put the turkey or sliced fillet into large chunks, peeled onion peels and whole carrots. Add black pepper, peeled and washed parsley root, celery cut into pieces. Bring to the boil and cook for 40-60 minutes, depending on the age of the bird. If you need to cook prescription clear broth, scale should be removed from time to time. Season with salt and put laurel leaves 10 minutes before end of cooking. Our semi-finished product is ready. They can fill in some products, such as cooked rice, sprinkle with herbs and serve delicious hot soup on the table. Or, put into the refrigerator until the moment when an urgent need to feed the household hot soup.
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Soup with turkey in the microwave
Even faster than broth conventional gas stove, can be prepared from turkey soup original microwave. For this recipe you will need the following products:
750g fillet;
1, 5 liters of broth;
1 can of canned corn (can substitute beans or peas);
100 g of onions;
2, 5, Art. tablespoons flour;
3 tbsp. tablespoons of water or marinade from corn;
2/3 tsp. Ground ginger;
Salt and herbs to taste.
Filet then in the microwave, covered 8-9 minutes at full power, cool and cut into slices or cubes. Onions cut into cubes, put in the broth, add the corn (without the marinade) and ginger. Cook for 10 minutes (again at full power), then add flour, mix with water, or a marinade corn and cooking soup 6-7 minutes more. Then add salt, put the fillets and serve hot, you can decorate with dill.
Cook turkey fillet soup can be any prescription that uses poultry. Turkey meat is almost universally and replace any bird species, except, perhaps, Christmas goose or duck.
The main thing that the prescription was correct, and the result is bound to be delicious.
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The recipe for turkey burgers large
Stuffing all poultry and turkey in particular, can be used to prepare a large number of delicious and original dishes. For example, in such an original recipe as "polpettone". Translated, it means "big chop", but in fact - a delicious recipe for meatloaf. To make this original dish using any meat and stuffing made from any type of birds, but the most delicious and tender, he obtained it from the turkey.
This recipe requires such products:
minced turkey - 650 g;
homemade sausage or raw pork meat the twisted - 250 g;
boiled sausage - 250 g;
chicken eggs - 1, 5 pcs .;
stale white bread - 1 slice (100 g);
2/3 cup milk;
hard cheese - 100 g;
ham - 100 g;
parmesan cheese - 100 g;
bacon - 200 g;
a pinch of nutmeg powder, salt, ground black pepper.
Prepare the ingredients for the dishes: bread should be cut or break and soak in milk, cooked sausage crumble into small cubes, raw homemade sausage shake out of the shell. Minced chicken, cooked sausage, sausages (or pork) folded into a bowl and mix thoroughly. Seasoned with spices and salt, we enter the egg, squeeze and add the bread, again knead thoroughly. Enter the resulting mass of parmesan cheese must grate on a medium grater, stir again. Then, on the baking parchment spread stuffing, giving it the shape of a square, a rectangle at best. We cut thin plates of ham, it can be smoked ham, loin, sausage, even. We spread the cuts based on future polpettone.
Now cuts should be sprinkled with a thin layer of grated cheese, slightly receded from the edges to make it easier to close up roll and not poured filling. With parchment wrap a tight roll on all sides close it a thin layer of bacon. Then, should be wrapped in parchment roll baking tight as sweet, and send it in the oven for about an hour. The oven should be heated up to 200 degrees. To roll looked particularly appetizing, at the end of cooking, remove the parchment, roll formed pour juice and for 10 minutes in the oven. Such a huge burger will not only look appetizing, but also please all their exquisite taste.
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Turkey cutlets, delicious cheese and tomato
This recipe is not an example simpler than the previous one, but the result will be no less tasty.
In addition to mince dishes, you will need quite a bit of ingredients, unlike the previous recipe:
minced turkey 900 g;
150 g milk;
white bread (slightly dried up), 150 g;
onion onions, 300 g;
eggs 3 pieces;
4-5 garlic zubochkov;
tomatoes 450-500 g;
30 g of cheese;
vegetable oil 100 g;
breading (breadcrumbs and sesame) 100 g;
salt, black pepper, herbs to taste.
Bread crumbs soaked in milk for 10-15 minutes, to press, to add to the meat. Grind in a blender or meat grinder through the onion and garlic, add the herbs spices and salt, whisk the eggs with a fork (or blender), add to stuffing. Mass knead thoroughly. Now we should mold the required amount of burgers, breaded and fry in oil until golden brown delicious. Then shift the semi-finished product on a baking sheet, the laid parchment baking, "shelter" of each cutlet with tomato slices and a thin plate of cheese. When the oven temperature to 180 degrees, cutlets to reach full readiness, enough for 15-20 minutes. It will be very tasty and flavorful, if the turkey cutlets from minced meat before serving, sprinkle with chopped dill, cilantro and parsley.
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Chicken, chicken, chicken ... muffin?
These pancakes are very tasty at any time of the year, but autumn and winter are particularly attractive because of its nutritional value and satiety. To prepare the stuffing can take any bird, but the meat of turkey is still the best. Pancakes will be more interested in structure, if you take the fillet and chop it into small pieces, but under time pressure it is possible to take the most usual stuffing.
onion 150 g;
mayonnaise 4 tbsp. spoons;
starch or flour 4 tbsp. spoons;
eggs 3 pcs .;
salt, pepper, curry - to taste;
bunch of greens - to taste;
garlic 4 cloves;
minced 600 g;
vegetable oil for frying.
In a deep bowl, mix ground beef and all the rest of the ingredients, pre-cut them. If the stuffing is as a basis, the best onions, parsley and garlic in a blender grind. If the basis of finely chopped turkey meat, then cut all the pieces about the same. Future pancakes give stand, marinating in the refrigerator for 30-40 minutes (you can without it), and heats the pan.
In the hot oil (2-3 tablespoons) Put the minced turkey fritters with a spoon, fry on each side until golden brown. If this recipe to prepare a meal in the warm season, you can enter into the small zucchini, grated and squeezed of excess juice. This will refresh the taste of familiar dishes, will make it even more tender and juicy.
