How should l cook Beef Fillet?!


Question: How should l cook Beef Fillet!?
ThanksWww@FoodAQ@Com


Answers:
Here is a way for you !.!.!.!.!.!. easy and delicious !.!.!.!.!.!.!. = )

Filet of Beef au Poivre

6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy

Place the filets on a board and pat them dry with paper towels!. Sprinkle the filets with salt and then press the black pepper evenly on both sides!. Allow to rest at room temperature for 15 minutes!.

Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes!. Place the steaks in the pan and lower the heat to medium!. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare!. Remove the steaks to a serving platter and cover tightly with aluminum foil!.

Meanwhile, pour all but 1 tablespoon of fat from the saute pan!. Add the shallots and cook over medium heat for 2 minutes!. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan!. Add the Cognac and cook for 2 more minutes!. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt!. Serve the steaks hot with the sauce poured on top!.Www@FoodAQ@Com

In a Weber kettle, place Red Oak bark (about 4 pounds) light and let cook down to white coals!. Make sure your fillet is skinned of fat!. After seasoning with salt, pepper and garlic powder, place it on the grill with meat thermometer in the center and cook until the needle points to 145 degree!. Remove and rest for 45 minutes!. While waiting, make this wonderful sauce to ladle over the sliced meat:
Béarnaise Sauce, one of John’s favorite sauces
This is a classic sauce that goes well over most grilled or oven baked dishes!. This is one of the most versatile sauces in the world!.
INGREDIENTS:
· 1 cup butter, melted and hot
· 3 egg yolks
· 3 tablespoons white wine vinegar
· 1 tablespoon onion, finely chopped
· 1 teaspoon freshly ground black pepper
· 1/2 teaspoon fresh or dry chervil, finely chopped
· 1/2 teaspoon fresh tarragon, finely chopped

PREPARATION:
Put onions, vinegar, tarragon, chervil and pepper in a saucepan and bring to a boil!. Reduce to about 1-2 teaspoons of liquid!. Stir constantly!. Remove from stove and let cool!. Put egg yolks and cooled mixture in a blender!.

At a Glance
Prep Time : 10min
Cook Time : 20min
Course : Sauces for fine beef cuts (Beef Wellington, Prime Rib)
Special : Easy
Type of Prep : Boil, Simmer
Cuisine : French
Occasion : Cookout, Family Holiday DinnerWww@FoodAQ@Com

Filet Mignon should never be cooked more than medium and is much better medium rare or rare!. Let it set out at least an hour to come to room temperature after seasoning it with salt and freshly ground pepper!. Grill over very hot coals on the grill or as close to the heat as possible if you broil it so it browns nicely before it is too well done!.

BertWww@FoodAQ@Com

Fill it with something, and then bake it, wrap a peice of bacon on it, with onions if you like, salt and pepper it, and then wrap in foil, bake at 350 degrease!.Www@FoodAQ@Com

on a grill with roasted garlic flavoring!. Let it cook on one side completely before turning it over!.Www@FoodAQ@Com

well i depends on how u like it for me well done because it is more healthy and doesnt have as much fat as the other styles do so i hope this could help u decide and i hope u enjoy ur meal!Www@FoodAQ@Com

Medium rare!.!.!.mmm!.Www@FoodAQ@Com

With a stove!.Www@FoodAQ@Com





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