Beef soufflé
4 servings
30 minutes
Beef soufflé is an exquisite dish of French cuisine that embodies tenderness and lightness. Its roots trace back to the traditions of French gastronomy, where light textures and subtle flavors are highly valued. Preparation begins with boiling beef and rice, which are then turned into a homogeneous mass enriched with egg yolks and butter. Whipped egg whites give the soufflé its weightlessness, while baking in the oven completes the creation of a culinary masterpiece. The finished soufflé has a velvety texture, rich meat flavor, and a light creamy note. It is served as a main dish accompanied by sauces or fresh herbs, making it perfect for a festive dinner or when one wants to indulge in refined gastronomic pleasures.
1
We remove the tough tendons and membranes from the meat and boil it over medium heat until cooked.
- Beef: 450 g
2
We make a thick porridge from rice with water.
- Rice: 0.5 glass
3
We pass the boiled beef and porridge through the meat grinder a couple of times.
- Beef: 450 g
- Rice: 0.5 glass
4
Separate the yolks and add them to the mixture, also separating half of the butter. Mix thoroughly.
- Chicken egg: 2 pieces
- Butter: 1 teaspoon
5
Whip the egg whites separately until stiff peaks form and fold into the minced meat.
- Chicken egg: 2 pieces
6
Prepare a high-sided pan, greasing it with fat. Send it to the oven.
- Butter: 1 teaspoon
7
Pour melted butter over the finished soufflé.
- Butter: 1 teaspoon