Filet mignon: recipe

How to cook filet mignon

You can quickly and deliciously cook filet mignon in a grill oven, on a grill pan or on the grill. As a result of rapid frying at high temperatures, a characteristic, appetizing pattern will appear on the piece, which is so valued by gourmets. One of the options for bringing a steak to readiness after frying is baking at a minimum temperature in an oven. Its enveloping heat will make the fillet softer and juicier, retaining all the vitamins and nutrients.

To cook fillets, you should not use a regular frying pan - a grill is better for this. The mignon should be fried, turning over with tongs, until the desired degree of frying, which can be determined by the consistency of the meat and the temperature inside the piece. Beef tenderloin steak is fried for 2-4 minutes on each side, then finished in the oven.

Gold heart pendants
Analogs of Sumamed for children and adults. List of cheap Sumamed substitutes with descriptions and prices
How to cook millet porridge: recipes

Filet mignon - 8 steak recipes

Filet mignon is a tender meat that is considered a delicacy. Indeed, preparing it is not so easy and it is very important to know how to do it correctly so as not to spoil the product.

What is filet mignon - the history of the dish

Filet mignon is considered the king of steaks because the meat for it comes from the best muscle. That is why it turns out incredibly soft and tasty.

This steak is not made for an ordinary dinner, it is a delicacy and suitable for special occasions.

The name of the steak is French and translates as “small”, “graceful”. The first mention of it appeared back in 1906 in one of the cookbooks. And over time, it firmly entered into everyday life.

Mignon is obtained from the best breeds of cattle and it varies in size. When choosing such a piece of meat, it is important to pay attention to the marbling - there should be a little of it in the very middle. Despite the fact that the thickness of a piece of meat is about 7 centimeters, this does not prevent it from cooking as quickly as, for example, ribeye.

Filet mignon steak - classic recipe

Cooking filet mignon according to the traditional recipe does not take long and is quite simple if you follow all the nuances.

Required Products:

salt and pepper to taste;
200 grams of tomato puree;
20 grams of basil;
one onion;
600 grams of beef tenderloin.

Cooking process:

We cut a piece of meat on both sides, remove any films and rinse well.
We cut what is left crosswise into slices about 4–5 centimeters thick.
Place the pieces on the grill, sprinkle them with spices and fry on both sides for 1-2 minutes.
Now we put them in the mold and put them in an oven preheated to 250 degrees for 10 minutes.
At this time, prepare the sauce: fry the onion cubes until golden brown, add the tomatoes and simmer for about seven minutes.
Finely chop the basil, add it to the mixture and add spices.
Serve the fillet with the sauce.

How to cook in a frying pan

You can cook filet mignon in a frying pan at home, and for this execution you will need a minimum of ingredients.

Cooking process:

We wash the meat, remove all excess and cut it crosswise into pieces about four centimeters thick.
Coat them on all sides with olive oil and leave for 10 minutes to soak.
During this time, heat the butter in a frying pan and turn on the maximum heat level.
Place the pieces of meat pre-sprinkled with seasonings and fry for two minutes on each side, not forgetting the sides.
Then turn the heat to medium and cook for another 3-5 minutes on each side.

Gordon Ramsay's Filet Mignon

Filet mignon steak is rightfully considered one of the main dishes for every cook.

The famous Gordon Ramsay is also keeping up with the trend. Try cooking meat according to his recipe.

Grilled steak

If you have such a thing as a grill, then you can quickly cook delicious meat.

Original recipe with cognac sauce

Want something more interesting? Use this recipe and you will get a bright taste due to the original sauce.

Proper steak with vegetables

Meat goes well with vegetables, especially if it's the best cut.

Is it possible to cook filet mignon with something other than beef?

Traditionally, this dish is prepared from a special beef muscle. She doesn’t take part in the movement at all and that’s why the meat comes out so soft. But there is very little of it in the carcass of cattle, which means its price is high. In addition, certain breeds from which this part is taken for filet mignon are especially valued. This begs the question: is it possible to prepare something similar from something other than beef?

You can try to make something like a pork minion, but this will require a very good piece of meat with a minimum amount of fat. Finding one is not at all easy.

And in order for it to come out just as tender and soft, it will have to be pre-processed, for example, by marinating or using additional products that soften the meat.

But even if you use all these tricks, in the end you will get a completely different result. No doubt, it will be delicious, but, unfortunately, this is no longer filet mignon.

Source: https://CreativPortal.ru/file-minon-8-receptov-prigotovlenija-stejka/

Beef for steak

The most important thing in cooking minion is the choice of meat. Beef for steak should be purchased in specialized departments of stores. Choose the juicy, sirloin portion of the carcass of young bulls no older than 1.5 years of certain breeds that ate only grain, grass or corn. This animal diet makes the tenderloin marbled, with a delicate fat layer.

An hour before cooking, remove the beef from the refrigerator and bring it to room temperature. It is not necessary to marinate the fillet, but brushing it with olive oil is advisable. You can salt the meat after frying or before serving. Please note that you cannot cook pork steak - this type of meat requires prolonged heat treatment.

Beef steak degrees of doneness

In world cooking, it is customary to use the following degrees of roasting of beef steak:

Rare – the temperature inside the piece is 50 degrees, there is blood. The medallion is fried for two minutes on each side, and then “rested” under foil for nine minutes. The meat is bright red in color, slightly cold on the inside and hot on the outside.
Medium Rare – temperature inside the piece is 55 degrees. The medallion is lightly fried for 2.5 minutes on each side, then rests for eight minutes. The fillet is red and warm inside, there is a little blood in it, the surface is grey-brown on the outside.
Medium – temperature inside the piece is 60 degrees. The medallion is cooked medium-rare for three minutes on each side, then rests for seven minutes. The meat should remain bright red inside and darken to gray on top.
Medium Well – temperature inside the piece is 65 degrees. The medallion is fried for 4 minutes on each side, “resting” for six minutes. Inside, the meat is completely pink, without blood.
Well Done – the temperature inside the piece is 70 degrees. The medallion is fried for 4.5 minutes on each side, “resting” for four minutes. The meat is gray-brown in color, well, evenly fried.

How to cook in a frying pan

You can cook filet mignon in a frying pan at home, and for this execution you will need a minimum of ingredients.

Required Products:

two tablespoons of olive oil;
400 grams of tenderloin;
seasonings to taste;
a piece of butter.

Cooking process:

We wash the meat, remove all excess and cut it crosswise into pieces about four centimeters thick.
Coat them on all sides with olive oil and leave for 10 minutes to soak.
During this time, heat the butter in a frying pan and turn on the maximum heat level.
Place the pieces of meat pre-sprinkled with seasonings and fry for two minutes on each side, not forgetting the sides. Then turn the heat to medium and cook for another 3-5 minutes on each side.

Filet mignon steak - cooking secrets

Restaurant dishes are not so easy to prepare at home, but there are secrets to cooking filet mignon steak that will help the novice cook:

Mignon steak should not be washed before cooking, you just need to wipe it with a dry cloth and cut off the film;
When preparing a dish, it is advisable to use a special culinary thermometer;
if you need to cut meat at home, then there is a rule - cut across the grain, each piece no thicker than 4 cm;
to check the temperature of the frying pan, drop water on it, and if it evaporates quickly, you can add the meat;
It is better to start frying at a high temperature, gradually lowering it at the end - this way the minion will be evenly fried throughout its entire thickness and will not be hard.

How to cook the popular filet mignon beef steak

Filet mignon steak is a tender, thinly sliced cut of beef that is typically expensive and always delicious. This dish has been a hearty meat for centuries. There are many ways to prepare this cut of meat, one of which is to grill a filet mignon steak.

You can do this using the oven by roasting to the desired level. Finding the right way to cook your steak is only half the battle.

A football team can have all the players it needs, but if the coach is bad, they may never win the game.

Same goes for filet mignon steak. You could have the best cut of meat, the perfect oven and all the right spices, but execution is key.

What you need for steak

Many variables go into frying a filet mignon steak and this can make the task difficult to accomplish, and only accomplished by the most skilled of cooks. Proximity to the heat source and cooking time are the most important factors for cooking filet mignon steak. To make filet mignon steak, it is better to use step-by-step cooking.

Practice and experience

Practice, practice, practice. Never before have these words been more true than in the culinary arts.

Many chefs are made, not born, and if you want to fry filet mignon effectively, be prepared for some hiccups along the way.

With practice, you'll develop a sense for raising or lowering the heat by moving your precious cuts of meat around the heat source, and feeling the slight difference between medium and well done.

Only experience can instill these incredible abilities, so get to work.

Determining the correct temperature

Finding the right temperature is the next step. Browning is both a method of cooking and the act of preparing food in such a specific way.

Ovens with direct infrared heat cook food with hot air.

Thanks to this unique method, browning typically occurs at high temperatures for a short period of time with the food close to the heat source.

Depending on the model, this heat source may exist at the top or bottom of the oven. Be sure to specify this before frying the filet mignon. Every oven is different, and underestimating a few minutes can be the difference between a perfect steak and charcoal, so the following exact recipe isn't always helpful. Using the recipe as a guide to fry filet mignon.

If you want to grill filet mignon and enjoy a delicious dinner, you're on the path to enjoyment.

Just be sure to practice your techniques and have a general understanding of the factors of cooking duration and intensity. Adding a few spices can also give your steak a nice flavor.

Keep these things in mind whenever you grill filet mignon. It is possible to use the features of American cuisine when frying.

Recipe - Grilled Steaks

Cooking time - 10 minutes.

Steaks - one large or two smaller.
A clove of garlic.
Salt.
Pepper.
½ glass of red wine.
1 tablespoon butter.
1 teaspoon fresh herb.

Bring steaks to room temperature or so. Pat the steaks dry with a paper towel or napkin.
Cut a clove of garlic into halves and spread on the meat. Apply on both sides.
Sprinkle generously with pepper and salt.
Depending on the size of the steaks, about ½ teaspoon and a teaspoon of salt per steak. Also pepper.
Heat a frying pan over high heat. Better use a cast iron frying pan. If you need to use a stainless steel frying pan, then you need to heat it very well. But don't use a non-stick pan.
Once the pan is really hot enough, add the steaks and leave them alone for about 5 minutes (if you're going for medium rare)
If a lot of fat accumulates in the pan, try using a spoon to remove some of the fat.
After 5 minutes, turn the meat over and cook for another 5 minutes.
Check for doneness - cut a tiny slit in the thickest part of the meat and look at it.
If you have a bone in your steak, check near the bone. If you're going for medium rare, the meat should still be pink right now, and more like medium rare. But you should remove it from the heat without waiting for it to finish cooking as you want because it will continue to cook from the heat. It's a little thing called "residual cooking."
Once the meat is cooked a little less than desired, remove it from the pan and set aside on a plate.
Now go back to your hot pan and pour the wine into it. Give it a quick stir with a fork or whisk to form little brown pieces, add salt and pepper to the pan with the wine. This is called deglazing.
When the wine has reduced to about half its original volume, add the butter and any herbs you like (thyme, parsley, tarragon), as well as any steak juice that has accumulated on the plate. Stir and pour it over the steak.

Source: https://margoritka.ru/file-minon-retsept-prigotovleniya-populyarnogo-steyka.html

Cooking time

The amount of time you can leave the meat in the oven will depend on how you like your beef cooked and the thickness of the filet mignon.

For a 3cm piece of meat, you will need to turn it over after five minutes, and after six minutes for medium and eight minutes for well done, and then remove it from the pan after it has been cooked on the second side for two minutes or less than it was on the first side. For example, for a medium steak, you would cook the filet mignon for five minutes on the first side, followed by three minutes on the other side.

Once you've cooked the filet mignon and removed it from the oven, try to ignore the urge to serve it right away. Instead, let it rest for 10 to 15 minutes on a plate: this will allow the juices to redistribute into the meat.

If you cut at once, all the juices tend to leak out, leaving the dish dry and lacking in flavor.