Firik Steak Recipe with Rice

Medium-cooked tenderloin, carrots and beets that are boiled and then fried to take their place on the plate, firik, which is washed until the skins are removed and pilaf is prepared, plum puree... As you can see, there is nothing in the firik tenderloin recipe with rice, the presentation of which reminds you of a painting. The main course, which stands out with its plate selection, is quite satisfying.

You can easily prepare the tenderloin recipe served with firik rice, which we learned how to make with chef Bilal Mert's comment in a Yemek.com special shoot, at home, and serve it to your loved ones along with other Robin's Kitchen recipes that will complete the meal pleasure.

How to Make Firik Steak Recipe with Rice?

• For the firik pilaf; Wash the firik bulgur in cold water so that it is completely separated from its shells and drain the excess water.
• Heat the butter in a wide-based pot and fry the finely chopped onion and garlic. Add pistachio paste and mix.
• Add the washed bulgur and continue the roasting process. Add enough hot water to cover the bulgur two fingers thick and add salt and black pepper. Cook in a covered pot over low heat for about 10 minutes.
• For garnish; Peel the skins of the beets and carrots that you boiled in separate pots and fry them in oil.
• For the plum pulp; Chop the plum fruit pulp into small pieces and place them in the pan. Add a small amount of water and cook over low heat. When the fruit pulp begins to melt, puree the mixture in the food processor.
• Seal the tenderloin in a cast iron pan over high heat and then bake it in the oven at 230 degrees for 7 minutes.
• Place the brewed firik pilaf on a serving plate. Serve immediately, accompanied by fried root vegetables and medium-rare tenderloin.