Captain's meat

The tenderest, hearty beef under a cheese cap is suitable for dinner. This culinary recipe – Captain's Meat – is somewhat similar to the preparation of the famous meat in French. But both recipes have their own subtleties, so this dish of Russian cuisine is completely different. A very important point, please keep in mind that mayonnaise for such meat must be taken with a high fat content. Personally, I always buy olive classic. And the meat tenderloin should be very fresh. In principle, steamed veal is perfect.

Milada

Recipe author

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Composition / ingredients

Servings:

Beef (fillet)

700

Mayonnaise (1 pack)

250

Hard cheese

100

Onion

Garlic

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 14 g

Fats 51 % 18 g

Carbohydrates 9 % 3 g

236 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

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Cut the beef into thin layers, then carefully chop off each piece, making it flat. Pepper on both sides to taste. Next, we take a baking sheet and spread the meat tightly to each other (the baking sheet should be greased with butter). Sprinkle liberally with chopped onion rings on top and salt well. Now we spread mayonnaise mixed with crushed garlic cloves (you can take more garlic). And at the end, we fill the mayonnaise with cheese grated on a coarse grater (half a serving). Personally, a hundred grams of cheese was not enough for me, I took two hundred. We send the baking sheet into the oven for about forty minutes. Our food will be almost ready, we take it out, add the rest of the cheese and put it back for another ten minutes.