The basis for sliced meat is usually the pieces of the fillet, which are no longer suitable for steaks due to their size. Pork, veal and beef can all be used here. Poultry such as chicken or turkey is also used for sliced meat.
But: The sliced meat is usually only half a centimeter thick - and so there is a greater risk that it will be overcooked.
If you want it to remain tender and pink on the inside, like this beef tenderloin slices, do the following:
- 10 minutes before searing, sprinkle the pieces of meat . . .