Tenderloin steak

1 serving


We wash the tenderloin, remove the films, fat, cut it across the fibers into slices, giving them a knife the shape of circles 2-

2. 5 cm thick. The meat for beefsteak should be quite soft and ripe. Peeled horseradish is planed on long thin strips. In a large cast-iron frying pan, heat the fat by overhanging it. Lightly grate the meat with salt and pepper and fry on both sides until a ruddy crust forms; inside it should be pink. By the end of the roast, we add oil - if you do it at the beginning, then it will begin to burn. There should be spacious gaps between pieces of beef in the pan. If the pan is small, then you need to fry pieces of meat in turn. We put the finished steaks on an oblong dish, on each we put a piece of green oil on top. We decorate with horseradish chips. Serve to the table with fries and a salad of raw or canned vegetables.