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Meat French style without potatoes in the oven
Perhaps, everyone has tried this dish, meat French style without potatoes in the oven, at least once. There are a huge number of recipes for its preparation, but this one guarantees excellent results even for culinary beginners. The meat is marinated for a short time in a special mixture and after baking with onions and tomatoes under a cheese cap, it becomes incredibly tender and juicy – as they say: "it can be eaten with lips."
Ingredients
Show ingredients
- meat (pork) – 800 g;
- white onion – 150 g;
- tomatoes – 200-250 g;
- hard cheese – 150 g;
- mayonnaise – 150 g;
- black pepper.
Marinade:
- soy sauce – 4 tablespoons;
- lemon juice – 1 tablespoon;
- French mustard with grains – 1 tablespoon.
Preparation
- Prepare the ingredients. It is better to take the neck part of the pork or a tenderloin. The cheese should have 50% fat content, and the weight of the cheese and mayonnaise should be the same. You can start preheating the oven to 190 degrees right away.
- Set aside the ingredients for the marinade.
- Mix them all together in a small bowl.
- Cut the meat across the grain into rather thick slices (about 2 centimeters each).
- Now they need to be beaten, but not too thinly, ultimately the thickness should be no less than 1 centimeter – this size will help retain the meat's juiciness. To avoid cleaning the whole kitchen later, the meat pieces should be placed in a bag and beaten in that form on both sides.
- Coat the processed slices with the marinade, using about 1 tablespoon for each side.
- Place the meat in the marinade in a bowl and leave it for literally 5-7 minutes.
- Cut the onion into thin rings, keeping them together – this way the onion will be better felt under the cheese cap.
- Grate the cheese on a medium grater.
- Add mayonnaise to it.
- Mix everything – this way the cheese won't burn in the oven.
- Cut the tomato into thin slices.
- Line the baking sheet with silicone parchment (you can skip this, but then the baking sheet needs to be greased). Place the pieces of meat on it and sprinkle them with pepper. It's better not to salt, as the marinade contains soy sauce, which is quite salty. Furthermore, cheese and mayonnaise also contain some salt.
- Place onion rings on top.
- On top of them – tomatoes (arranging everything in one layer, a large mound isn't needed here).
- Evenly distribute the cheese with mayonnaise over each portion and spread it with a fork across the entire surface.
- Send the baking sheet to the oven on the middle rack. The approximate baking time is 40 minutes. In the end, each portion will be covered with a beautiful golden brown cap.
This meat French style without potatoes in the oven retains its flavor qualities both hot and cold (after cooling, it can be reheated in the microwave). This dish is often served at festive tables and is very popular.
