How to cook fillet steak
In the past 10 days, hot topics across the Internet have covered food, health, technology and other fields. Among them, food topics have received particular attention, especially how to prepare high-end restaurant-quality steaks at home. Filet mignon (filet mignon) has become a popular dish among many people due to its tender taste and high nutritional value. This article will introduce in detail the preparation method of fillet steak and combine it with structured data to help you master this delicious dish easily.
1. Characteristics of fillet steak
Fillet steak is the tenderest cut of beef tenderloin and has low fat content, making it suitable for those who pursue a healthy diet. It has a delicate taste and you need to pay attention to the heat when cooking to avoid overcooking and affecting the flavor.
| parts | fat content | Suitable for cooking style |
|---|---|---|
| Beef tenderloin (fillet) | low | Fry, bake |
2. Ingredients preparation for fillet steak
Making fillet steak requires the following ingredients and tools:
| Ingredients/Tools | Dosage/quantity |
|---|---|
| filet steak | 1 piece (about 200 grams) |
| salt | Appropriate amount |
| black pepper | Appropriate amount |
| olive oil | 1 tablespoon |
| butter | 20g |
| garlic | 2 petals |
| rosemary | 1 branch |
| pan | 1 |
3. Steps of making fillet steak
1.Defrost steak: Thaw the frozen fillet steak in the refrigerator in advance to avoid thawing at room temperature which will affect the meat quality.
2.seasoning: Use kitchen paper to absorb the moisture on the surface of the steak, sprinkle salt and black pepper evenly on both sides, and marinate for 10 minutes.
3.Preheat pots: Heat the pan to high heat, pour in the olive oil, and bring it to a slightly smoking state.
4.Pan-fried steak: Put the steak into the pan and fry for 2-3 minutes on each side (adjust the time according to the thickness) to form a crispy crust.
5.add spices: Reduce heat to low, add butter, garlic and rosemary, and use a spoon to drizzle the melted butter over the steak to add flavor.
6.Let stand: Take out the fried steak and let it rest for 5 minutes on a cutting board to allow the meat juices to redistribute.
| steps | time | Key points |
|---|---|---|
| Thaw | 12 hours | Refrigerated and thawed |
| seasoning | 10 minutes | absorb moisture |
| Fried | 4-6 minutes | High temperature quick frying |
| Let stand | 5 minutes | lock in gravy |
4. Suggestions for eating fillet steak
1.Serve with sauce: You can choose black pepper sauce, mushroom sauce or red wine sauce to enhance the flavor.
2.side dishes: Recommended to be paired with roasted vegetables, mashed potatoes or salad for balanced nutrition.
3.Doneness selection: Depending on personal preference, choose medium-rare (pink inside), medium-rare (light pink inside) or well-done (brown inside).
| doneness | internal temperature | Taste |
|---|---|---|
| medium rare | 55°C | Tender and juicy |
| medium rare | 60°C | Moderately tender |
| Well done | 70°C | Tight and chewy |
5. Frequently Asked Questions
1.Why does steak turn out so tough?
It may be that the frying time is too long or the heat is not high enough, resulting in water loss.
2.How to tell the doneness of a steak?
You can press it with your fingers: medium rare is like the softness of the earlobe, medium rare is like the hardness of the tip of the nose, and medium rare is like the hardness of the forehead.
3.What to do without rosemary?
Thyme or basil can be substituted, or the spices can be omitted and seasoned with just salt and pepper.
Conclusion
The preparation of fillet steak is not complicated, the key lies in material selection, heat and rest. Through the steps and structured data in this article, I believe you can easily cook delicious restaurant-quality steak at home. Go and try it!
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