Fillet is what we commonly known as "beef tenderloin", in the waist of the cow, because this part of the meat rarely get movement, therefore, the meat is the most tender, and lean less fat, suitable for a variety of people to eat, each head of cattle only two fillet, the price is a little expensive, but even so, can not withstand the delicious ah

Putting together the steak

Here, I must emphasize that filet mignon is very suitable for children to eat, but the children's steak we buy in the supermarket is not the same as the original cut of filet mignon, in fact, a lot of them are in the banner of "children's steak", selling splicing seasoned steak.

This kind of steak is minced meat spliced together, the ingredient list labeled carrageenan and tenderizing powder, the shape of the round, the taste of tenderness but the loss of the flavor of the beef itself, and this kind of steak must be fried to fully cooked, if the mother wants to give the child to eat a really good steak, be sure to eat the original cut of the non-marinated!

Gu Zhen Ranch real original cut filet

Filet is really a variety of cooking, today, Zhen Zhen will share with you one by one, even at home, you can also make a delicious pattern!

Before cooking, be sure to thaw the steak to room temperature, and use kitchen paper to dry the surface of the blood, do not need to wash the water (I will not repeat the instructions in the subsequent cooking steps)

A lazy frying method

This is one of the most direct methods, but this is also more of a test of skill, and need to have a certain amount of experience in mastering the steak's fire and degree of ripeness~

1. Ingredients needed

Fillet steak (about 200g), black pepper, sea salt, cooking oil

2. Steps to make

(1) Using a cast iron skillet, heat the pan over high heat, add cooking oil, and wait for the pan to smoke, then add the steak;

(2) When one side of the steak is seared until it is bubbling with blood, flip it over and sear the other side, pressing down on the steak to judge the doneness;

(3) Let the steak rest for 3-5 minutes to lock in the juices and sprinkle with black pepper and sea salt.

Discernment of doneness

Zhen Zhen's little reminder: because I used grain-fed filet mignon, cooking without butter is also very flavorful, which is also one of the easiest cooking techniques.

Two, low-temperature slow-roasting + low-temperature slow cooking

These two methods require some equipment, better operation, error rate is smaller, more suitable for novice beginners, is a little time-consuming, but the taste is very tender and juicy, if the family has an oven and temperature needle, you can try these two methods, the following is the center of the steak temperature corresponding to the map, you can refer to this chart to determine the degree of ripeness!

Temperature correspondence table

1. Low-temperature slow-roasting

1. Ingredients and equipment needed

Oven, temperature needle, one piece of grain-fed filet mignon (about 200g), black pepper, sea salt, cooking oil

2. Preparation steps (Steps are for reference, and the degree of doneness is adjusted according to personal preference)

(1) Sprinkle pepper and sea salt over the surface of the steak. (2) preheat the oven at 120℃ for 15 minutes, place the steak in the oven and slow roast at a low temperature for 70 minutes;

Zhen Zhen's little reminder: use a temperature needle to detect the center temperature of the steak every half an hour in case it is overcooked;

(3) take out the steak and the center temperature of the steak is 49.6℃ and the steak is judged to be well done;

(4) remove the steak, the center temperature of the steak is 49.6℃ and the steak is judged to be well done;

(5) remove the steak from the oven, the center temperature is 49.6℃. The center temperature of the steak is 49.6℃, and the steak is judged to be medium-rare;

(4) Heat a wok over high heat, add cooking oil, wait for the wok to smoke, put the steak into the wok, and pan-fry it for about 40 seconds on each side;

(5) Let the steak rest for 3-5 minutes to lock in the steak's juices; sprinkle it with black pepper and sea salt to serve.

2. Low Temperature Slow Cooking

1. Ingredients + Equipment Needed

Oven, temperature needle, food vacuum bag, one piece of grain-fed filet mignon (about 200g), black pepper, sea salt, butter

2. Preparation Steps (Steps are for reference, doneness is adjusted according to personal preference)

(1) Sprinkle the surface of the steak with crushed peppercorns and sea salt; knead Marinate the steak for about 5 minutes;

(2) Cut off a small piece of butter, put the marinated steak and butter into a bag, and drain the air inside;

Yan Yan's little reminder: you can put the vacuum bag into the water, squeeze out the air in the bag to form a vacuum;

(3) Prepare a pot, boil the water to 55 ℃, and be sure to use a thermometer to measure the water temperature at any time, to ensure that the water temperature is controlled at 55 ℃;

(4) Prepare a pot, boil water to 55 ℃, make sure that the water temperature is controlled at 55 ℃. control at 55 ℃;

(4) steak into the 55 ℃ water, to ensure that the entire steak immersed in the water;

(5) oven up and down the tube 55 ℃ preheating for 10 minutes; put the pot into the oven, timed for 60 minutes;

(6) take out the steak, the center of the steak was measured at 56.5 ℃ temperature, three ripe;

(7) heat the pot on a high flame and Pour in cooking oil, wait for the pan to smoke, drop in the steak and fry the surface to caramelize the crust;

(8) Let the steak rest for 3-5 minutes to fully lock in the steak's juices; sprinkle with black pepper and sea salt to serve.

Three, Wellington steak

When it comes to Wellington steak, this is still a very technical dish, the process is more complex, here to teach you to do a home version of Wellington steak, the taste is also very good ~

1. Required ingredients + seasoning

Fillet steak a piece (about 200g), yolk liquid, mushrooms, garlic, Parma ham Puff pastry, thyme, cracked black pepper, salt, yellow mustard sauce

2. Preparation Steps

(1) Sprinkle the beef evenly with a good amount of cracked black pepper and salt, and then massage it well with your hands;

(2) Heat a wok on a high flame, add the cooking oil, and when the oil is hot and smoky, add the filet mignon, and then fry the surface of the filet mignon, and then seal the edges of the filet mignon on the top and bottom;

(3) Remove the filet mignon from the wok, and then add the oil to the wok, and then add the filet mignon.

(6) Place a layer of plastic wrap on the table, lay the puff pastry, ham and mushrooms in turn, and finally place the steak in the center;

(7) Wrap the steak tightly in the puff pastry, place it in the refrigerator on the fresh layer, and refrigerate it for 20 minutes to set the shape;

(8) Brush a layer of egg yolk mixture over the pastry, and use the back of a knife to make a flower pattern;

(9) Preheat the oven to 200°C, and bake the steak for 15 minutes. minutes.

There are many more ways to make filet mignon, and I will share the Chinese way of making filet mignon as well as children's nutritious meals later on, I hope you will like it~