Horse steak with eggplant

The horse tenderloin and a small amount of horse fat are lightly frozen before being ground in a meat grinder to give the mince a light, minced-meat texture. Sautéed onions and toast bread are added to ensure tenderness.

The cutlet is served on a baked, skinless eggplant, which absorbs all the juices, and is accompanied by mild-flavored quail eggs.

A peppery sauce (demi-glace with cream and pepper) adds a creamy texture, and a mix of fresh herbs with cherry tomatoes completes the harmonious presentation.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Balabek Nichkolaev

Ingredients

700 gram

Horse fat

250 kilogram

Salt

2 gram

Garlic

20 gram

100 gram

Egg

1 piece

250 gram

Eggplant

2 Piece

1 to taste

cherry tomatoes

1 to taste

2 piece

1 to taste

For 5 cutlets

700 gram

Horse fat

250 gram

Salt

2 gram

Garlic

20 gram

100 gram

Egg

1 piece

250 gram

Eggplant

2 Piece

to taste

cherry tomatoes

to taste

2 piece

to taste

step

Prepare the ingredients and minced meat:

lightly freeze the horse tenderloin and horse fat, then mince them in a meat grinder. Add the toast bread, sautéed onion, fresh garlic, salt, and egg; mix until smooth and form into a cutlet(≈200 g).

step

Cooking the cutlet:

Heat a cast-iron skillet with vegetable oil, brown the cutlet on both sides until golden, then reduce the heat, cover, and cook until done.

step

Peel the eggplants and sauté them until al dente. Bake the quail eggs separately.

step

Place the prepared eggplant on a plate, then carefully place the cutlet on top. Garnish with quail eggs.

Serve

Drizzle with the spicy sauce and serve with a salad mix dressed with citronette sauce.

Comment