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 with a small pinch of salt and toss to combine. In this low concentration, the salt binds the meat juices and does not extract any liquid.
- Heat a pan of heat-resistant oil (clarified butter, peanut oil, etc.) to maximum.
- Place the pieces of meat next to each other (!) in the hot pan and sear them.
- Turn once after about 30 seconds and remove from the pan.
- Now other ingredients can be added to the used pan. In this example it is quartered mushroom heads. These are seared on all sides without salt, then deglazed with wine or stock and filled with cream.
- Dishes such as sliced meat leave plenty of room for the imagination of the ingredients. In this case, leftover blanched broccoli florets could also be processed. Simply add to the almost finished sauce and heat up.
- To finish, the meat with the little meat juice that has escaped is added to the seasoned sauce.
- Don’t reheat, serve right away.