Chinese Food
Filet mignon
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Filet mignon is from the tenderloin part of a cow. A thousand pound cow can only cut a few pounds of filet mignon. It's the tenderest part of beef. It's usually the most expensive steak. This part of the movement is very little. So the meat is as delicate as cream and the fat content is very low. It is a steak that can be tasted gracefully. Filet mignon is recommended in the form of medium rare. If it's over cooked, the meat will be hard. You can't taste the fresh and juicy filet mignon and its delicate flavor.
Cooking ingredients
Cooking Steps
Step1:Thaw the steak with running water to normal temperature. Use kitchen paper to absorb water. Sprinkle black pepper and sea salt on both sides of the steak. Leave for five minutes.
Step2:Boil the water in the pot. Add some olive oil and salt.
Step3:Then put in the screw noodles and cook them. Remove them for later use.
Step4:Heat striped frying pan over high heat and add butte
Step5:Melt the butter. Heat it up. Put in the steak. Fry for about 20 seconds. (the specific time depends on the thickness of the steak and the maturity you want
Step6:Fry out the stripes. Turn over and cook for about 20 seconds.
Step7:Stand up. Fry around. Lock the water.
Step8:Turn off the heat. Fry the eggs and other side dishes with extra heat. Then put the screw noodles which have been cooked before into the pot and fry them with extra heat. (if it's a pan with a thin bottom, it can only be finished by firing
Step9:Cooked steak spaghetti and its side dishes (the side dishes can be freely matched with the existing ingredients at home according to personal preferences). Place the basin, pour the heated black pepper juice, and you can eat it. (black pepper sauce. It's from the merchant when I buy the steak. You can also make it yourself.
Step10:Finished product.
Step11:Finished product.
Step12:Steak goes well with red wine. Because I can't drink personally, I'll use drinks instead.
Step13:Finished produc
Step14:Finished produc
Step15:Finished produc
Cooking tips:1. Be sure to use fire. It can produce more than 100 kinds of meat fragrance. Don't be afraid to burn the meat. Don't be afraid to burn the kitchen. Make sure to burn the pot until it smokes. Fry the steak all the way. This is the legendary Maillard reaction - high temperature makes the protein and sugar in the meat react. It can produce more than 100 types of meat fragrance. What kind of thick steak do you want. Fry it at home. 12.5cm is enough. If you have only one pan at home, don't pursue thick meat. If you have an oven, you can try a 4cm thick steak. Fry each side in high heat for 30 seconds. Then put it in the preheated 260 ℃ oven. Bake on both sides for 2 minutes. 3. Don't wash the steak. Just use kitchen paper to absorb the surface. 4. Add flavor to the steak by slicing garlic. Cut the raw garlic in half. Rub it on the beef chop. It's delicious when you fry it in the pot. 5. Sea salt is not used for packing. It is used to enhance the level of steak. The tongue hasn't melted yet
