ReceptnaptárBeefsteak in Caul Fat
Beefsteak in caul fat is a popular dish of classic Hungarian catering: fillet steak wrapped in caul fat (or bacon). The wrapping protects the meat and keeps it juicy, while its fat gives flavour. It can easily be made at home with bacon.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Bring the steaks to room temperature (30 minutes), pat dry, and season with salt and pepper. Soak the caul fat in cold water, then spread it out. If you have no caul fat, use thin slices of bacon.
- Wrap each fillet slice tightly in caul fat (or 2 slices of bacon) so that the meat keeps its shape and stays juicy.
- In a heavy frying pan, heat the lard over high heat until smoking. Add the steaks and fry for 3 minutes on each side, also browning the edges.
- Add the butter, garlic and thyme and baste the meat with the hot butter for 2-3 minutes (medium: core temperature 55-58 °C).
- Transfer the meat to a plate, cover loosely with foil and rest for 5 minutes. Pour the wine into the pan, scrape up the browned bits and simmer for 2 minutes.
- Serve the steaks drizzled with the gravy, with roast potatoes and vegetables.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cook the meat from room temperature.
- The caul fat or bacon protects and flavours the meat.
- Without resting, the juices run out.
- A meat thermometer helps you hit the doneness exactly.
Frequently asked questions
Where can I get caul fat?
Ask your butcher, or replace it with bacon.
What are the doneness temperatures?
Medium 55-58 °C, well done 65 °C.
Similar recipes
- Bacon-Larded Tenderloin Medallions · Hungarian
- Top Round, Transylvanian Style · Hungarian
- Minced Beefsteak in Caul Fat · Hungarian
- Callos (Madrid-Style Tripe Stew) · Spanish & Portuguese
- Kavarma (Bulgarian meat and vegetable pot roast) · South Slavic
- Stefánia Roast · Hungarian
More hungarian ideas
- Boiled Beef with Potatoes
- Chuck Steak with Pan Gravy
- Goulash soup (gulyásleves)
- Beef in creamy vadas sauce with tarhonya
- Homemade beef broth (húsleves)
- Beef stew (marhapörkölt)
- Beefsteak with onions
- Beef tenderloin with fried egg
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings