How do I cook fillet mignon?
FILET MIGON is considered a valuable cut of meat and as such it is important to cook it properly. To start, taste the meat using your choice of spices and then let it rest at room temperature for at least half an hour. Once the Filet Mignon is no longer cooled, set your preferred cooking source to a high temperature and cook the meat to the desired internal temperature and allow it to rest at least 10 minutes before serving.
Generally, Filet Mignon does not require a lot of spices, because it is a naturally tasty cut of beef. To increase its taste, it is all that really needs to sprinkle coarse salt and freshly ground black pepper. In spite of this, you can add any spices to attract your taste buds; Mixtures of garlic, rosemary and spices purchased in the shop can well with Filet Mignon. No matter what you choose to use, make sure to apply them to the top and bottom of the meat, as well as the sides if it is a particularly strong cut. You can also use marinades to strengthen chUTI meat: Mix the marinade of the choice and let the steak sit in the marinade for at least 30 minutes and up to several hours before cooking the Filet Mignon.
As soon as the meat is saved to your liking, it is important to bring the meat to room temperature before cooking the fillet Mignon. The placement of cold beef on a hot surface tends to cause tense meat and drastically changes the natural sensitivity of the fillet Mignon. At least 30 minutes before cooking meat, place it on the kitchen counter or table, away from the window and let it sit until it is cold.
High heat cooking method, such as a pelvis or barbecue, is generally preferred when you cook the Filet Mignon. Heat the grill or pan to medium to high temperature and apply a small drizzle of light -colored oil to both sides of beef. Once your preferred media for cooking fromAir, place the meat on a pan or grill grill and make sure it won't move it.
The amount of time you leave it on the first page will depend on how you like your beef cooked and the thickness of the fillet Mignon. For one -inch steak (2.54 cm), you will have to turn it over five minutes after five minutes for rare, six minutes for the media and eight minutes for well done, and then remove it from the pan after cooking on the other side for two minutes less than it was the first. For example, for a rare steak, you would cook Filet Mignon for five minutes on the first page and then three minutes on the second.
After cooking the fillet Mignon and remove it from the pan or grill, try to ignore the urge to cut directly into the meat. Instead, let it rest for 10 to 15 minutes on the plate: it allows you to redistribute juices in the meat. If you cut into the steak immediately, all the juice usually occurs, so the steak remains dry and lacks the taste.