Chinese Food
Top filet mignon
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Cooking ingredients
Cooking Steps
Step1:First, wash the filet mignon. Gently massage the meat with a meat hammer on both sides.
Step2:Sprinkle some sea salt. Black pepper.
Step3:Massage both sides of the steak for a moment. Marinate for 20 minutes.
Step4:All ingredients are cut.
Step5:Put the olive oil in the frying pan.
Step6:Make sure that you want 7 mature steaks. Put your hands on the hot oil to test the oil temperature. Obviously, it's about 70% hot when you get hot. Now you can prepare to put the steaks down. The oil temperature is controlled at 150 ℃. The high temperature will quickly seal the gravy and keep it delicious.
Step7:Judge the time according to the thickness. Then turn over with a flat bottom spatula. Continue to fry the other side. Gently press the steaks with your hand. Feel that they are ready to serve.
Step8:Fry the remaining oil over low heat. Sprinkle salt on the plate.
Cooking tips:If the steak is frozen, even if it is sealed in a vacuum bag, do not put it into the direct water when de icing, because the water pressure will squeeze out the water in the meat, so that the original sweet and juicy steak will lose its delicious. Put the steak in a container and let it defrost slowly at room temperature. If it is the night before, move the steak from freezing to the refrigerator to defrost. Heat up a large pot to seal the blood - pan or frying pan. Drizzle some olive oil or butter and let the pot heat up first. Put it in the steak. The purpose is to make the surface of the steak fry quickly because of the high temperature. Form a layer of skin and seal the internal gravy in the beef. When turning over the steak, use a flat bottom spatula or clip. Don't use a knife or fork to avoid the loss of gravy. Filet mignon can be drizzled with black pepper sauce, cream mushroom sauce, etc. according to personal preference. There are skills in making delicious dishes.
