What are the best tips for grilling Filet Mignon?
FILET MIGON is a first -class cut of meat known for its tenderness and taste. When grilling a fillet mignon, use dishes that do not punch the meat, such as a spatula or cooking pliers, because the piercing of the meat causes to lose its natural juices. After the fillet Mignon spice, but let it go for about 30 to 45 minutes before placement on the grill until it reaches the room temperatures. Cooking fillet Mignon too long, too at high temperature, can result in dry and hard steak. After removing the fillet mignon, cover the meat from the grill and let it rest for about five minutes before serving.
A mistake many people make when a grilling Filet Mignon makes too much, especially the spice. Filet Mignon has a beautiful, natural taste and does not need as much spices as other beef cuts to make it tasty. In fact, excessive seasonal fillet Mignon can hide its tasty, natural taste. Before cooking Fillet Mignone, taste it with ground black pepper. Do not have the meat until late proceSU cooking, because salting fillet Mignon before it is on both sides, pulls out its natural juices and will result in a hard steak.
When grilling Fillet Mignon, the cooking time will depend on the required gift level. Use the meat thermometer to assess when the steak cooks long enough. For those who want a rare fillet Mignon, cook the steak until it reaches an internal temperature of 130 ° F (about 54 ° C). Those who prefer the middle steak should cook the meat until it reaches 145 ° F (about 63 ° C). A well -made steak must reach an internal temperature of 160 ° F (about 71 ° C).
If the FILET MIGON grill on the gas grill, use medium high settings. Heat the grill for about 20 minutes in advance and then add the steaks. After burning steaks for two or three minutes of both sides, turn the heat on the grill for the rest of the cooking time, otherwise the steaks will dry.
grilling fillet mignon on the coal grill can be a bit more complicated. Carbons should reach a point where they are covered with white ash before the steaks are added to the grill. After burning the steaks on both sides, move a part of the coal to the side, away from the meat and let the steaks complete the cooking in the cooling area.