Recipes with tender meat: 7 options to go beyond the traditional

Christmas is already upon us, right? And for those who don’t like to stay in the same place during dinner, a great option for innovate without making mistakes is to focus on recipes with tender ingredients. This is because, in addition to being a huge success, it is a Christmas dish that allows for delicious variations!

Furthermore, you can bet on different varieties as well. How about buying two balls: with one you can prepare it as usual, with the other you can avoid the obvious and liven up the table with one of these recipes that we propose below!

And here it all is: recipes with tenders ranging from appetizers, to main courses and even side dishes. Did your mouth water? Learn how to prepare each of the options below, choose your favorite, and unleash the kitchen. Your family will be surprised by the flavor!

Tender lasagna

Time: 1 hour

Performance: 6 servings

Difficulty: easy

Ingredients:

• 1 pack of pre-cooked lasagna (500g)
• 500 g of cooked and mashed fillet
• 350 g of sliced ​​mozzarella
• 1 cup (tea) of Catupiry®
• 100 g of grated parmesan
• Fresh basil and cherry tomatoes to decorate

Sauce

• 2 tablespoons of olive oil
• 1 onion chopped
• 2 chopped tomatoes
• 3 jars of tomato sauce
• Salt and black pepper to taste

Preparation method:

1. For the sauce, heat a pan with olive oil over medium heat and fry the onion and garlic for 3 minutes.
2. Add the tomato, sauce, salt, pepper and cook for 10 minutes, stirring. Turn off and set aside.
3. In a medium baking dish, spread a little sauce on the bottom and, on top, intersperse layers of pasta, sauce, chopped fillet and mozzarella, until all the ingredients are used up, finishing with pasta and sauce.
4. Cover with spoonfuls of Catupiry®, sprinkle with parmesan and bake in a medium preheated oven for 35 minutes.
5. Remove from the oven and serve garnished with basil and cherry tomatoes.

Tender skewer and cheese

Time: 40 minutes

Performance: 20 units

Difficulty: easy

Ingredients:

• 1 pack of ricotta skewers (380 g)
• 20 medium cubes of roasted fillet
• 10 cherry tomatoes cut in half

Sauce

• 1 cup basil leaves
• 1/2 cup (tea) olive oil
• 1/2 cup grated parmesan
• Salt to taste

Preparation method:

1. Remove the coalho cheese from the wooden skewers, cut it into cubes and grill it in a non-stick pan over medium heat until it is golden on all sides.
2. Assemble the skewers on bamboo sticks, placing a cube of fillet, a cube of grilled coalho cheese and half a cherry tomato.
3. Arrange on a plate and set aside.
4. Blend the sauce ingredients in a blender, sprinkle the skewers and serve immediately.

Soft flour

Time: 20 minutes

Performance: 6 servings

Difficulty: easy

ingredients

• 3 tablespoons butter
• 1 onion chopped
• 1 grated carrot
• 1 cup diced tenderloin
• 1/3 cup seedless black raisins
• 1/3 cup sliced ​​green olives
• 1 diced seedless tomato
• Salt and black pepper to taste
• 1 1/2 cups biju cornmeal
• 2 tablespoons chopped green chili pepper

Preparation method

1. Melt the butter in a pan over medium heat and brown the onion for 2 minutes without letting it brown.
2. Add the carrot and fillet and brown for 2 minutes.
3. Add the raisins, olives, tomatoes and season with salt and pepper.
4. Sprinkle flour and fry for 2 minutes.
5. Stir in the green perfume and serve.

Tender starter

Time: half past one

Performance: 12

Difficulty: average

Ingredients:

• 1 boneless fillet
• 1 can diced pineapple in syrup (save the syrup)
• 4 tablespoons butter

Sauce:

• 1 cup (tea) pineapple syrup
• 1 glass of demi-sec sparkling wine
• 1/2 cup (tea) honey
• 1 pack of cream (200 g)

Preparation method:

1. Cut the fillet in half, vertically.
2. With a sharp knife, remove the core from one of the parts, keeping an edge of 1 finger and without piercing the bottom.
3. Remove a small cover on the opposite side of the cavity so it can stand upright. Reserve.
4. Dice the removed core.
5. Dice the other half of the remaining tender.
6. On bamboo or wooden sticks, attach 1 cube of fillet, a cube of pineapple and another cube of fillet.
7. Proceed in this way with all the fillet and pineapple.
8. In a large pan, melt the butter and brown the tender pineapple sticks and set them aside.
9. For the sauce, mix the pineapple syrup, sparkling wine and honey in a pan.
10. Place over low heat and cook for 10 minutes after boiling or until reduced by half.
11. Add the cream and transfer it to the part of the tender where the cavity was made.
12. On a serving plate, place the tender appetizer with the sauce in the center and arrange the chopsticks around it, then serve.

Rice with crispy tender

Time: 50 minutes

Performance: 6

Difficulty: easy

Ingredients:

• 2 tablespoons butter
• 1 cup cooked and peeled pine nuts
• 1 cup sliced ​​almonds
• 4 tablespoons of olive oil
• 2 cloves garlic, minced
• 1/2 onion chopped
• 3 cups parboiled rice
• 2 cups chopped tenderloin
• 1/2 cup black raisins
• 1/2 cup chopped green chili pepper
• 1 green apple, cut into cubes
• Juice of 1/2 lemon
• 6 1/2 cups (tea) lukewarm water
• Salt to taste

Preparation method:

1. Heat a pan with butter and fry the pine nuts and almonds until lightly golden.
2. Transfer to a plate and set aside.
3. Heat a pan with olive oil and fry the garlic and onion until golden.
4. Add the rice and fry for 3 minutes.
5. Add the fillet, raisins, green chilies, apple mixed with lemon juice and fry for another 2 minutes.
6. Add the water, half the pine nuts and the almonds set aside, season with salt and cook over a low heat with the pan covered until the water has almost dried up.
7. Cover the pan and cook until the water dries up completely.
8. Transfer to a serving plate, decorate with the remaining pine nuts and almonds and serve.

Tender sausage

Time: 10 minutes (+30 minutes in the fridge)

Performance: 4 servings

Difficulty: easy

Ingredients:

• 3 cups cubed roasted tenderloin
• 1/2 cup chopped celery
• 1/2 cup chopped yellow bell pepper
• 1 onion chopped
• 1/2 cup grated carrot
• 1 cup chopped apple
• 1/2 cup chopped parsley
• 1/2 cup (tea) olive oil
• Salt and black pepper to taste
• 1 cup mayonnaise
• 1 cup potato straw

Preparation method:

1. In a bowl, mix all the ingredients except the straw potatoes.
2. Store in the refrigerator for 30 minutes.
3. Arrange on a serving plate and distribute the potatoes in straw around the sausage.
4. Serve immediately.

tender salad

Time: 15 minutes

Performance: 2 servings

Difficulty: easy

Ingredients:

• 200 g of tender
• 150 g of pineapple
• 1/4 bunch of parsley
• 1 dessert spoon of raisins
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and black pepper to taste

Preparation method:

• On a cutting board, cut the fillet into 1cm slices, the slices into 1cm strips and these strips into cubes. Reserve.
• Peel the pineapple: start by cutting the crown and the base; Arrange the fruit on a cutting board and cut the peel from top to bottom.
• Then cut it into 1cm slices and weigh them to 150g.
• Cut the slices into 1cm strips and chop them into cubes.
• Wash and dry the parsley very well under running water.
• Remove leaves from stems.
• In a bowl, combine the fillet and pineapple cubes with the parsley leaves.
• Add the raisins and remaining seasonings.
• Mix very well and serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.