Beef Panne (Buftek)
Beef Panne (Buftek)
Description
Learn how to prepare crispy and delicious beef fillet with a creamy rosemary and garlic sauce. The steak slices are marinated in a mixture of egg and mustard, then coated with a crispy layer and fried until golden. Serve with a light salad or side dish as desired.
Ingredients
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Instructions
Slightly flatten the beef fillet slices to the desired shape.
To make the marinade: mix onion water, tomato water, mustard, salt, black pepper, and nutmeg. Place the beef fillet slices in the marinade for at least 2 hours in the refrigerator.
Prepare the first breading mixture: mix cornstarch with salt and black pepper.
Prepare the second mixture: mix eggs with onion water, salt, and black pepper.
Prepare the third mixture: mix Japanese panko breadcrumbs with onion powder, garlic powder, paprika, and grated Parmesan cheese.
Take the beef fillet slices from the marinade, then dip them in the cornstarch mixture, then in the egg mixture, then in the panko mixture. Press well on both sides.
Heat oil to medium temperature, and flavor the oil with garlic and rosemary until golden. Remove the garlic and rosemary and set aside for the sauce.
Fry the beef fillet in the oil at 180°C for 3 minutes until golden. Place on a wire rack to drain excess oil.
To prepare the sauce: place the fried garlic and rosemary with capers, olive oil, salt, and black pepper in a blender and blend until liquid.
In a bowl, mix mayonnaise with the liquid herb mixture, smoked paprika, chopped pickles, grated onion, and grated Parmesan cheese until creamy.
Serve the fried beef fillet with a light salad of arugula and red onion slices, and top with the mayonnaise sauce. Can be served with any side you prefer.
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