Protein-rich red meat should be consumed in all seasons and should be on the table. Consumption of protein-rich foods gains importance in the summer season, where energy is needed more due to the effect of the weather. The chefs of Bonfilet, the leading company in the packaged red meat sector, offer practical and light red meat recipes for hot summer tables with lots of conversation.
Protein-rich red meat should be consumed in all seasons and should be on the table. Consumption of protein-rich foods gains importance in the summer season, where energy is needed more due to the effect of the weather. The chefs of Bonfilet, the leading company in the packaged red meat sector, offer practical and light red meat recipes for hot summer tables with lots of conversation.
Bonfilet's chiefs; To add flavor to your summer tables, which will be prepared with a cold watermelon, a green salad and a delicious red meat dish, it has prepared delicious red meat alternatives. Take a look at the light, tummy and delicious summer recipes developed for red meat lovers who are open to experiencing different tastes!
1. Ginger Beef Ribbon
Materials:
- 1 pack of Tenderloin Beef Ribbon
- ½ teaspoon of water
- 1 teaspoon grated ginger
- 3-4 tablespoons of butter
- 3-4 sprigs of parsley
Instructions
Mix 1 teaspoon of ginger with half a teaspoon of water in a pan on medium heat. Add 3-4 tablespoons of butter to it. Add 3-4 sprigs of chopped parsley to the mixture and leave to cool on the side. Slice the Tenderloin Beef Entrecote, which you cooked in a separate grill pan, according to your desire and put it on the serving plate. Add the ginger mixture you prepared as a sauce.
2. Beef Shank with Mushroom Sauce
Materials:
- 1 package of Tenderloin Beef Shank
- ½ teaspoon of oil
- ½ teaspoon of olive oil
- ½ teaspoon of flour
- 1 pieces of onion
- 6 cloves of garlic
- 1 tea spoon salt
- 1 tea spoon black pepper
- 500 ml hot water
For the mushroom sauce:
- 1,5 spoonful butter
- 2 tablespoons of flour
- 2 cloves of garlic
- 6-7 mushrooms
- ½ teaspoon of cream
Instructions
Grease both sides of the Tenderloin Veal Shank with vegetable oil. After flouring both sides of the meat you have greased, place the meat in a deep pan to which you have added half a tea glass of olive oil. Cook both sides until brown. Add 1 tablespoon of chopped onion and 6 cloves of garlic along with salt and pepper. Pour 500 ml of hot water over it. Cook on low heat for 3-4 hours. For the mushroom sauce, melt the butter in a separate pan and fry the flour with the butter. Add finely chopped garlic and mushrooms. After frying a little more, add the cream. Combine the remaining water from the cooked meat with this sauce. Take the sauce on a large plate and serve with the cooked meat on it.
3. Veal Picanha
Materials:
- 1 pack of Tenderloin Beef Picanha
- 1 pack of cream
- 50 g roquefort cheese
- 1 spoonful butter
- 2-3 pinches of fresh thyme
- 1 medium potatoes
- 2 shallots
- Wooden stick skewer
Instructions
Cook the cream and roquefort cheese in a pan and add the butter on it, then take it off the heat and keep it aside. Slice each of the Tenderloin Veal Picanhas in the package and divide it in half. Each wooden stick garbage bottle; Arrange first a piece of picanha, then a slice of potato, then another piece of picanha, and finally a shallot. Add salt and pepper to the skewers you take in the grill pan and cook both sides for 4 minutes on high heat. After taking it to the serving plate, enjoy it with the cream sauce.
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