Steaks: fillet mignon, steak, chateaubriand and tornedos. Cooking Instructions
Meat hot dishes like almost everything. But in order to properly prepare them, you need to consider several important factors. One of them is that it is recommended to choose the right kinds of meat and its parts. The best second courses (fillet mignon, beefsteak and others) are made only from beef tenderloin. Let us dwell on the consideration of how to prepare a 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 steaks from beef tenderloin:
- Chateaubriand is separated from the thick edge of the main body. It can be cooked entirely or divided in advance into portions.
- Steak fillet or steak is made from the head part, cut from the beef tenderloin.
- Tornedos is a piece of fillet that is used to make medallions. These are small pieces from the thinnest edge of the central part.
- Fillet mignon is the thinnest edge of the tenderloinfrom beef. Let us dwell in more detail on its preparation. Fillet mignon is the most expensive cut. It is derived from the muscle that does not participate in the movement. That is why this is the most tender meat of all existing. The thickness of the minion should not be more than eight centimeters.
Beef tenderloin is famous for its exquisite andoriginal taste. But each type of steak will be suitable for a certain menu. So, steak and chateaubrians are very suitable for a hearty men's dinner. Tornedos is a woman's hot. But the fillet minion is the perfect dish for a romantic dinner with a bottle of red wine, as well as for a festive table.
Consider in more detail how to make steaks from beef.
For cooking steaks are selected meatof a young animal. A piece of tenderloin (100 grams) is cut not along, but necessarily across the fibers. Then lightly beat to a thickness of two centimeters, giving it a round or oval shape. Sprinkle with pepper and salt before cooking. To fry it is necessary in a small portioned skillet, greased with butter. The cooking time is from seven to fifteen minutes. Serve the steak fillet, watering melted butter and meat juice, left in a frying pan.
Chateaubriand is cooked on an open fire, in the ovenor on the grill. Pulkillo cuttings are removed only perpendicular to the fibers. The pieces should be four to eight centimeters thick. Then they are greased with olive oil, pepper and salt. Fry the frying pan, pour a little olive oil. When it boils, lay out the meat. Fry it for one and a half minutes on each side. Then add the butter, a pinch of thyme, four uncleaned cloves of garlic and leave for a few minutes. Remove the frying pan from the heat and put it in the oven for eight minutes. It is necessary to water the beef with juice every two minutes, which will be released during cooking. Then turn the tenderloin with the other side. We repeat the same procedure. Then we take out the meat, leave it for a while, cut into portions that have a thickness of not more than a centimeter.
To prepare the tornedos, you need to remove small medallions from the thinnest edge in the central part. They are fried in a frying pan or on a grill very quickly.
Cooking fillet mignon. Cut the central part of the tenderloin with pieces having a thickness of six centimeters. Press each of them a little hand, wrap the side with a thin strip of bacon and tie with a string. We make the average fire, heat the frying pan, lubricate 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.
Enjoy your meal!
