Almost everyone loves hot meat dishes . But in order to properly prepare them, several important factors must be taken into account. One of them is that it is recommended to choose the right types of meat and its parts. The best main dishes (filet mignon, steak and others) are made only from beef tenderloin. Let us dwell on how to cook the correct and juicy steak, in more detail.
There are a lot of variations of this dish. But, according to the European classification, there are the following types of beef tenderloin steaks:
- Chateaubriand is separated from the thick edge of the main part. It can be cooked whole or previously divided into portions.
- Steak filet or beef steak is made from the head cut off from beef tenderloin.
- Tornedos is a part of the fillet that is used to make medallions. These are small pieces from the thinnest edge of the central part.
- Filet Mignon is the thinnest edge of a beef tenderloin. Let us dwell in more detail on its preparation. Filet Mignon is the most expensive cut. It is obtained from the muscle that is not involved in movement. That is why this is the most tender meat of all existing. The thickness of the minion should be no more than eight centimeters.
Beef tenderloin is famous for its exquisite and original taste. But each kind of steak will be suitable for a specific menu. So, the steak and chateau brian are very well suited for a hearty men's dinner. Tornedos is female hotter. But filet mignon is an ideal dish for a romantic dinner with a bottle of red wine, as well as for a festive table.
Let's take a closer look at how to make beef steaks.
To cook the steak, the meat of a young animal is selected. A piece of tenderloin (100 grams) is cut not along, but necessarily across the fibers. Next, slightly beat off to a thickness of two centimeters, giving it a round or oval shape. Before cooking, sprinkle the meat with pepper and salt. You need to fry in a small portioned pan greased with butter. Cooking time - from seven to fifteen minutes. Serve the steak, pouring with melted butter and meat juice left in the pan.
Châteaubrien is cooked over an open fire, in the oven, or on the grill. A pound of clippings is removed only perpendicular to the fibers. Pieces should be four to eight centimeters thick. Then they are greased with olive oil, pepper and salted. Heat the pan strongly, pour in a little olive oil. When it boils, put the meat. Fry it for a minute and a half on each side. Then add butter, a pinch of thyme, four unpeeled garlic cloves and leave for a few minutes. Remove the pan from the heat and put in the oven for eight minutes. Every two minutes you need to water the beef with juice, which will be allocated during the cooking process. Then turn the tenderloin on the other side. Repeat the same procedure. Next, we take out the meat, leave it to lie for a while, cut into portions having a thickness of not more than a centimeter.
To make tornedos, you need to remove the small medallions from the thinnest edge in the central part. They are fried in a pan or grill very quickly.
Cooking filet mignon. Chop the central part of the tenderloin into pieces having a thickness of six centimeters. Press each of them a little by hand, wrap a side with a thin strip of bacon and tie a thread. Make a medium heat, heat the pan, grease it with a little vegetable oil and spread the minions. You need to fry on each side for no more than three minutes. Now remove the rope and put the dish to cool for twenty minutes.
Good appetite!