Fillet-mignon: what is it and how to cook it

Meat in the diet is neglected only by principled vegetarians and people who keep fasting (these are only in days designated by the church). Prepare it with love, carefully chosen recipes and with your own tried and tested specifications. Because nobody wants to lose the main decoration of the table - a meat dish due to sloppiness. And of all the varieties of meat, the king is rightly considered to be a fillet-mignon. What is it, unfortunately, is not known to all. And it's a pity: this culinary illiteracy deprives you of wonderful taste pleasure.

Fillet-mignon: what is it?

To begin with, this is the most expensive cut in the carcass. And the most delicious. And all because the fillet-mignon is not very large muscle, which is part of the tenderloin. This muscle almost does not have a load during the entire life of the animal that went under the knife. As a result, the meat turns out to be the least rigid and at the same time it practically does not contain fat. Juiciness, tenderness and softness - these are the characteristics that only the steak fillet-mignon can boast of and no other! And he prepares very quickly, although without knowledge of certain subtleties, a valuable cut can be simply "screwed up."

If it comes to fillet-mignon, what is it, there are disputes. So, the British believe that this name can only be figured beef. And the French say that pork is also a chic minion. The main thing is that the right piece should be put under it.

Sweet and sour sauce for minion

So, you allowed yourself to buy a filet mignon, what is it, figured out the right piece and now you're guessing how to make it. Try using this recipe.

Approximately 2.5 cm of pail is cut into the desired meat. About a spoonful of oil (better than rapeseed) is mixed in the cup, half a spoonful of sugar and a spoonful of pepper and salt. The fillet is immersed in the mixture and left for an hour. At this time in a bowl combine 3 tablespoons of sugar, as much soy sauce and fish sauce, plus a couple of spoons of wine vinegar and a spoonful of rice wine. In a hot frying pan, a third of a glass of vegetable oil is heated and the minions are fried for a minute on each side. Then the discharged liquid is almost completely drained, chopped onions, three garlic cloves and red onion are poured into the frying pan, and in half a minute the sauce is poured in. How to boil - add a spoonful of butter and shake the frying pan to cook until the oil melts. Served with cress salad and lime wedges.

In aromatic oil

Of course, there are other ways to prepare fillet-mignon. The recipe for the next one will surely appeal to lovers of the sharp. For the marinade mix 2 cups of natural tomato juice, a quarter of a cup of pepper, two tablespoons of lime juice, a spoonful of grated horseradish and Worcesters sauce, a spoonful of hot sauce and half a pepper and salt. In the mixture are put steaks - it is enough for 4 minions 170 grams in weight and a centimeter thick in 4. The bowl is covered and for an hour and a half hides in the refrigerator, after which it is kept for another half hour on the table. For fragrant oil in the combine, 4 spoons of soft oil, garlic cloves, a half spoonful of shredded horseradish, a spoonful of lime juice and a quarter of coarse salt and ground pepper are punched. The mass is tightly wrapped in a film and cooled for about half an hour. Minions are dried, smeared with lean oil (ideally - olive) and fried on a grill, oiled with a sharp oil. With him and served.

Pepper and cognac

This recipe produces a wonderful fillet-mignon, the photo confirms this fact unequivocally. And complex manipulation is not required. Meat only need to sprinkle with cognac and hold it for 45 minutes without hiding it in the fridge. Then rub with pepper and for a couple of minutes on each side fry in butter. Further minions are transferred to the heated plate, and the cook is engaged in the sauce.

For him in a small amount of vegetable and melted butter fried chopped shallots. When the frying becomes transparent, 3 spoons of cognac are poured in and ignited. The cooking is carried out until the flame is extinguished, after which a quarter of a glass of beef broth is poured, the frying pan is left on fire for another minute or three. Minions, poured with this sauce, have a purely divine taste!

Fillet mignon with mushrooms

It turns out just a delicious dish. To begin with, fry the onions and mushrooms. Especially delicately obtained with forest, but the mushrooms taste will not spoil. The roast is transferred to the bowl, and in its place minions are laid, salted and peppered. They are kept in a frying pan for three minutes from each side. Then the fry is added to the meat, and all components are stirred for 5-10 minutes with stirring. That the beef has not dried up, it periodically needs to be poured by the kindled butter.

Meat with onion and cowberry sauce

Another wonderful way to cook fillet mignon from beef. Calculation of products - for 800 grams of meat. If it was stored in a refrigerator, you will have to wait until it warms naturally to room temperature - so the steaks will be more delicious. Just enough time to cut a large onion with very thin half-roots.

Beef is cut with rather thick round slices. Each of them turns into a strip of bacon, which is fixed with a culinary thread (tighten more tightly, as the meat will give a sting and somewhat shrink). Then minions smeared with olive oil and pressed against a heated frying pan. Fry for 3-5 minutes, at first pressing the steaks with a spatula.

For a sauce in a spoonful of butter until golden, a bow is fried, after which a glass of cream is poured in, and after mixing, a pair of spoonfuls of cowberry sauce d'arbo. The sauce should be taken off immediately, otherwise the sauce will become too thick. Eat immediately, first filling the sauce into the plate, and placing the fillet-mignon on top.