What are the best tips for searing Filet Mignon?

Perfectly tanned fillet Mignon is usually brown and slightly burned on the outside, deep pink inside and hot all the way. Searing Filet Mignon locks juice, taste and nutrients, often brings very tasty and nutritious entrée. There are three ways to power Filet Mignon, although all three generally bring the same results. Some of the best tips for Searing Filet Mignon, no matter what technique the cook used, they include defrosting frozen cuts and its placement in a very hot pan for cooking. Other tips include leaving the meat itself while broadcasting and using the thermometer for testing for Darenes.

Before burning the fillet mignon, the chef must, if frozen, thaw the meat. Cooking frozen meat takes much longer than fresh or thawed meat, which often leads to a dry, tasty steak. Completely thawed fillet Mignon usually heats up quickly, which makes it not only tasty but generally safe to eat. Those who buy their steaks Fresh and planI do not have to freeze them on the same day. Fresh steaks can sit in the refrigerator for up to 24 hours before cooking, if necessary.

The second tip for correct Searing Filet Mignon includes the placement of meat in a hot pan or pelvis. The first way to warm up the pan is to place it on the burner on the stove and let it warm up slightly above the medium heating for about five minutes. Chefs can also place the pan safe in the oven in the oven 375 ° F (about 190 ° C) for five to 10 minutes. Virgins or grill pans made of cast iron generally work best for this type of cooking. The master should be lightly coated with oil, if it is located on the top of the stove, but if it is located in the oven, it remains dry. Since the hot oven surrounds the meat with heat, any oil at the bottom of the pan can cause fillets to burn in the oven method.

cook should usually place fillets in hot skill and leave themAt. Some may have the urge to raise the pieces to see if they are done, but the fight against this urge allows the steak to heat up evenly and get a nice brown pile. Most 1 inches (about 2 cm) thick steaks require about three to five minutes of cooking on each side, whether in the oven or at the top. Some techniques also require the chef to fill the meat for a minute or two on top of the stove and then move it to a warm oven for about five minutes to warm up. This is the third technique for searing Filet Mignon.

Some chefs may be able to find out whether their fillets are fully cooked as they look, feel or smell, but others may want to take the temperature of the fillets to be sure. Slip the thermometer of the meat into the steak eliminates the need to cut into it - which can release juices and cause the meat to taste - to check the Darenes. Generally 135 ° F (about 57 ° C) shows rare meat, while 145 ° F (62 ° C) and 155 ° F (68 ° C) indicate medium and well -made steaks. RestIdentifying meat for about five minutes before serving allows the juice to soak back into the fillet, usually brings a juicy piece of beef.