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
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Slightly flatten the beef fillet slices to the desired shape.
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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.
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Prepare the first breading mixture: mix cornstarch with salt and black pepper.
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Prepare the second mixture: mix eggs with onion water, salt, and black pepper.
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Prepare the third mixture: mix Japanese panko breadcrumbs with onion powder, garlic powder, paprika, and grated Parmesan cheese.
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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.
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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.
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Fry the beef fillet in the oil at 180°C for 3 minutes until golden. Place on a wire rack to drain excess oil.
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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.
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In a bowl, mix mayonnaise with the liquid herb mixture, smoked paprika, chopped pickles, grated onion, and grated Parmesan cheese until creamy.
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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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