Slices of tenderloin (langet) with garnish
4 servings
35 minutes
Languette with garnish is an exquisite dish of Austrian cuisine, known for its rich meat flavor and simplicity of preparation. Its history dates back to the times when Viennese chefs aimed to highlight the quality of veal with minimal processing. Tender slices of tenderloin, generously seasoned with salt and pepper, are fried in a hot pan to create a crispy crust while retaining juiciness inside. The garnish consists of aromatic roasted potatoes, sweet carrots, and tender green peas, providing harmony of textures and flavors to the dish. Languette pairs perfectly with a glass of dry red wine, and its rich juice obtained from boiling broth makes each piece especially juicy. This dish not only satisfies hunger but also offers true gastronomic pleasure.
1
Wash the meat (cut), clean it from tendons, cut into slices of two pieces per serving, and pound with a mallet or wooden hammer. Sprinkle the pounded pieces of meat with salt and pepper and fry on both sides in a heavily heated pan with oil.
- Tenderloin: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 2 tablespoons
2
When serving at the table, transfer the meat to a dish, add a few spoons of broth or water to the pan, and bring to a boil. Pour the resulting juice over the meat. Serve with green peas dressed in oil and sliced carrots, as well as fried potatoes.