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LASZLO SZALAI: Good evening and welcome to Expert Village. I am Laszlo Szalai, the chef
of Citadella Restaurant. Our restaurant is situated in Budapest, Hungary on the top of
Gellerthegy. We have a beautiful panorama of the Danube, of the bridges and of the Buda
Castle. We are going to prepare Budapest steak. We lay our beef loin on a bowl. It is now
ready to prepare, but we have to take several things into consideration. The beef loin was
originally longer. We took it out of the freezer. And first, we have to trim the membrane from
the loin with the end of the knife. You do not have to do it now as it is done already.
The loin has a head and a tail part. We cut those off. We use the trunk. We cut it into
pieces, each weighing eight decagrams. It is called tornadoes. Two of the slices is
one portion. We press it a little bit. It has been marinated already with pepper and
mustard for some days. Now, I put the meat aside. And before baking, we season it.