What is the twisted fillet Mignon?

The best fillet Mignon is perfection in itself, but the cruel Filet Mignon is the perfection of times two. Crued Filet Mignon is simply a fillet steak that was prepared with a bark of bread, herbs, cheese or other ingredients. The bark can design meat, surround it on the sides, or accept the whole piece of steak, depending on the texture and density of the bark and the whim of the chef.

Few things impress guests more than a well -cut fillet Mignon, but it is not really difficult. A smart chef can create a delicious and very simple herb bark by browning well -minor garlic in olive oil and adding fresh herbs such as Marjoram, Rosemary and thyme. After coating the fillets on all sides, the chef allows meat to get married with the bark in the fridge while participating in other tasks. After a few hours, the steaks are ready for the grill.

An equally simple approach requires few ingredients and fewer steps. Chef gets a fliley with a combination of red, black and white cracked pepper and briefly cooks in Olinose oil or butter. The fillets then pass into the medium -finished oven to complete, while the Panfries Cooks Darkly sliced ​​onions in the same pan adds red wine and then reduces it in half. The fillets leave the oven, jump into the pan for quick cooking on both sides and are ready for serving.

Another smart, tasty bark begins with dried mushrooms, which were grounded to the powder in the kitchen robot. After the chef pulled the upper steaks and dried mushrooms down, it is time to roast them to the top of the stove in a spicy mixture of butter made of dried herbs, chives and garlic. After applying the fillets, the chef can add a little brown herbal butter to the top. For a greater depth of taste, adding only a cleft or merlot or other red wine to an experienced butter is the first idea.

A very popular, somewhat unusual way to create a cruel fillet Mignon, combines bleu cheese with crumbs bread and a little greatEven cold butter or olive oil. After a very short visit to the pan, where they are burned on both sides, the fillets jump on the oven leaf. The chef presses a mixture of blee cheese to the tops of fillet and completes cooking in the oven. While steaks cook, the chef is busy tasting pelvis with a little cognac, cooking it until it decreases to half before serving and then before serving cognac glaze.