How to fry filet mignon?
First, prepare sauces: oyster sauce and onion juice.
Ingredients: 50g onion;
? A little salad or olive oil;
? A small piece of butter;
? A little salt, pepper and oyster sauce.
working methods
1, add a little salad oil and butter after the pot is hot;
2. Add onion and fry until golden brown;
3. Add 3 tablespoons of beef soup (chicken soup or chicken essence can be mixed with water instead);
4. When the soup is thick, add a little oyster sauce, salt and pepper to the pot for later use;
Second, fried filet mignon.
1. Cut the beef tenderloin to a thickness of about 2cm (note: you can't add any material to marinate it, otherwise it will paste the pot), and tie it with two ropes into a circle, so that the finished product will look better. When the fire is so big that the pot is about to start smoking, put in the steak and turn to medium heat immediately. Fry at the bottom for 30 seconds and turn it over for 30 seconds.
2, turn over again, and so on, each side is fried for 30 seconds, and the upper and lower sides are fried for 3 minutes, * * * turn 10 times.
3. When the steak is turned over for the last time, brush a layer of oil on the surface of the steak, sprinkle with pepper and salt, and fry it for the last time (to make the steak look good).
4. Repeat the previous step on the other side, and the medium-rare filet mignon is ready.
5. Finally, put the cows on the plate and pour the oyster sauce and onion juice on the side of the steak.
Tip:
1, novice steak frying, if there is no barbecue oven, it is best to choose cast iron pot, which is convenient to operate and durable. Thin-bottomed pot can't be heated evenly, so it is not suitable for frying steak or cook the meat, which may easily lead to uneven cooking of steak and paste the bottom of the pot. If there is only a thin-bottomed pot, the firepower should not be too strong when frying steak, and the turning time should be shortened, preferably every 30 seconds, so that a good steak can be fried.
2, Philip Philip Philip, Philip Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip, Philip. If you don't like it too raw, you can also fry it medium-rare. If it is too old, it will be like chewing wood.