In my subjective opinion, French beef meat is much tastier and more aromatic than pork, chicken or turkey (I have not tried it from lamb). Of course, the loin of beef or veal should be fresh, lean and free of a lot of fat / tough film.
In the original recipe, apart from meat, cheese, onions, mayonnaise and spices, nothing is included in the dish. But often additional layers of finely chopped potatoes, tomatoes, mushrooms are laid - like gratin under a cheese crust.
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Ingredients:
Beef - 400 g
Onions - 1 pc.
Hard cheese - 100 g
Mayonnaise - 50 g
Salt, black pepper - to taste
Greens - for serving
Vegetable oil - 10 ml
Step by step recipe:
To cook French beef in the oven at home, take the food listed. Mayonnaise is suitable for both commercial and own productionincluding lean.
The meat is flavored / seasoned with salt, hot pepper and, in no particular order, with nutmeg, herbs (thyme).
The selected cheese makes a significant contribution. Delicate, gentle, neutral, moderate or rich, with an expressive note and mature - your choice. The main thing is fusible, able to bloom, create a shell at the top and then brown.
First of all, we beat off clean beef fillet. Not too thin layer, but by hitting with a hammer, we make the fibers softer. Then the workpiece can be left in one piece or cut into cubes / bars of approximately the same size.
Cover the dish for baking meat in the oven with vegetable oil, put half of the onion chopped in half rings on the bottom. Cover lightly with mayonnaise. Onions will prevent the beef from sticking and / or burning.
On the onion "pillow" lay out the cold cuts: in dense rows, a little ramming to fit more. Sprinkle with salt and black pepper.
Now we spread the second layer of mayonnaise. This time - generously. The meat juice will stand out in the oven, mixed with mayonnaise sauce and in a simple but win-win gravy, the onion with beef pieces will be thoroughly cooked.
Re-fill with onion half rings. Season with spices again if required.
Add hard cheese last - with three shavings and pour it thickly over the entire area. We send our semi-finished product into an already hot oven, keep it at 180 degrees for about 30 minutes. Carbonize the crust to the desired degree.
Serve the dish hot, sprinkling with fresh herbs on top.
Bon Appetit!
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