Marbled beef cutlets
15 servings
60 minutes
Marbled beef cutlets are a true gastronomic masterpiece that combines the tenderness of marbled meat with a richness of flavor nuances. This recipe, rooted in European culinary traditions, offers incredible juiciness thanks to a special cooking technique. Lightly sautéing onions in butter adds a hint of soft sweetness, while frying in a pan and baking in the oven create an appetizing golden crust. The dish's flavor is rich and deep with subtle caramelized notes, perfectly complementing sides of fresh vegetables or potatoes. Cutlets can be served as a standalone dish or included in exquisite culinary compositions; they are equally good for a home dinner or at a festive table.
1
Clean the beef shoulder, chop finely or pass through a coarse grinder. Pass half of the onion with beef fat through a fine grinder. Dice the other half of the onion and sauté in butter. Mix everything, add salt and pepper, and beat well until homogeneous. Refrigerate for 30 minutes.
- Marbled beef: 1800 g
- Onion: 600 g
- Beef tallow: 500 g
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
2
Take out the minced meat, beat it again, and shape the patties into a flat drop. Coat the patty in flour. Fry in vegetable oil on both sides and bake in the oven for 15 minutes at 180 degrees.
- Wheat flour: 100 g
- Vegetable oil: to taste
