Carryover cooking increased its temperature to 135☏ (57☌). In our testing, after we pulled the steak out of the oven once, it reached 120☏ (49☌). Here again, we use our ChefAlarm thermometer to track the internal temperature of the steak. Then the steaks are transferred to a metal baking sheet and placed on the middle rack of a 450☏ (232☌)oven. We follow the same method as before, searing the raw steaks for 2–3 minutes on each side in a pre-heated sauce pan. Each is patted dry and then given a light sprinkling of sea salt.įilet Mignon Pan-seared and Finished in the Ovenįor our second method, we start with the searing and then bring the interior up to temperature in the oven. The initial “raw” preparation for both methods is exactly the same. Pan searing first and then finishing in the oven Smoking the steak first (convection) and finishing with a pan sear (conduction)Ģ. To achieve this one-two-steak-punch, we decided to try two methods:ġ. Two stages of cooking for the perfect combination of flavors and textures. Conduction-direct contact with a high heat source-will allow the processes of caramelization and the Maillard reaction to occur. A Crisp Exteriorįor the exterior of the meat, however, we want the color and flavor of searing. Convection-the transfer of heat through the air-will be gentle enough to bring the center of the meat to the perfect doneness without overcooking the layers around it. So we will take extra care in monitoring the internal temperature of our filet mignon! We’ll also want to cook the interior of the meat slowly, to achieve uniformity of texture and taste. Higher heat quickly denatures the protein strands, making them tough and chewy. Remember, there isn’t much fat in the lean filet. Filet Mignon Temperature Tip: Aim for an internal temperature of 130-135✯, after resting, for medium-rare. That’s because, if it’s cooked much further, this cut loses its buttery texture. Most connoisseurs of the almighty filet mignon would agree that it’s sacrilege to let the meat cook beyond medium rare ( 130☏ ). We’ll start with the interior of the meat. While complementary to the taste, these are actually two very different objectives and each will each take its own careful preparation to achieve. The perfect filet mignon will have a tender, juicy interior with a flavorful, crisp exterior. Care has to be taken to prepare the meat to optimize the cut’s texture. There isn’t very much fat to add to its flavor and mouth-feel in the final product. This ultra tender cut of meat is also very lean. It comes from the tenderloin-the least worked muscle of the animal, so it’s the least tough. If you’re celebrating, chances are good you’re celebrating with filet! But how should you prepare it? Here we take a look at a couple of options so you can figure out your favorite. It is undeniable that the most tender, buttery, luscious steak on a cow is the filet.
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