Pan-Seared Tongue with Berry Sauce

Pan-Seared Tongue with Berry Sauce recipe videos

Pan-Seared Tongue with Berry Sauce is a savory dish featuring tender, seared beef or veal tongue paired with a vibrant, tangy berry reduction. The tongue is typically simmered until tender, then sliced and pan-seared to create a crisp exterior, while the sauce is made from a blend of berries like cranberries, lingonberries, or blackberries, often with a touch of vinegar or wine. This dish is rooted in European culinary traditions, particularly in French, German, and Eastern European cuisines, where offal is celebrated for its rich flavor and texture.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates, making it a nutrient-dense option. It provides essential nutrients like iron, zinc, and B vitamins, particularly B12, with a rough calorie estimate of around 350-450 kcal per serving, depending on the cut of tongue and sauce preparation.

Nutrition breakdown

Calories	380 kcal
Protein	32 g
Carbs	12 g
Fat	24 g
Fiber	2 g
Sugar	8 g
Sodium	450 mg
Iron	3.5 mg
Zinc	6.0 mg
Vitamin B12	8.0 mcg
Potassium	320 mg
Phosphorus	280 mg
Niacin (B3)	8.5 mg
Riboflavin (B2)	0.3 mg
Vitamin C	5 mg

Per 150 g seared tongue with 60 g berry sauce · estimated, varies by recipe

💡 What's interesting

Culturally, tongue has been a prized ingredient in many cuisines for centuries, often associated with resourceful cooking and nose-to-tail eating. Nutritionally, it's a lean cut of meat that's surprisingly high in conjugated linoleic acid (CLA), a fatty acid linked to potential health benefits like improved metabolism.