Filet mignon recipe from Gordon Ramsay. Filet Mignon - recipes with photos. How to marinate and cook filet mignon, doneness of beef steak For honey glaze

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 6 2017

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One of the famous restaurant meat dishes is filet mignon (small filet) - the most delicious, lean, soft steak. Such an exquisite treat is good to serve during a friendly party or a romantic dinner. Mignon can be cooked at home if you know some secrets.

What is filet mignon

One of the most delicious steaks is filet mignon. It is prepared from a very valuable central part of a high quality beef tenderloin (large psoas muscle). Filet Mignon is a juicy, incredibly tasty piece of meat with a golden crust on top and pink, juicy flesh inside. By learning how to cook this delicacy, you can rightfully consider yourself a culinary guru.

How to cook filet mignon

You can quickly and tasty cook filet mignon in the grill oven, on the grill pan or on the grill. As a result of rapid frying at high temperatures, a characteristic, appetizing pattern will appear on the piece, which is so appreciated by gourmets. One of the options for bringing the steak to readiness after frying is baking at the lowest temperature in the oven. Its enveloping heat will make the fillet softer and juicier, retain all vitamins and nutrients.

You shouldn't use a regular frying pan to cook fillets - a grill is better for this. The minion should be fried, turning over with tongs - to the desired degree of roasting, which can be determined by the consistency of the meat and the temperature inside the piece. Beef tenderloin steak is fried for 2-4 minutes on each side, then brought to readiness in the oven.

Beef for steak

The most important thing in preparing a minion is the choice of meat. Beef for a steak must be purchased in specialized departments of stores. Choose a juicy, sirloin carcass of young steers no older than 1.5 years of certain breeds that ate only grain, grass or corn. This diet of animals makes the tenderloin marbled with a delicate fat layer.

An hour before cooking, beef should be taken out of the refrigerator, brought to room temperature. Marinating the fillet is optional, but greasing it with olive oil is desirable. You can salt the meat after frying or already when serving. Please note that you can not cook pork steak - this type of meat needs a long heat treatment.

Beef steak doneness levels

In world cooking, it is customary to use the following degrees of roasting beef steak:

1. Rare - the temperature inside the piece is 50 degrees, there is blood. The medallion is fried for two minutes on each side, and then “rests” under the foil for nine minutes. The meat is bright red in color and slightly cold on the inside and hot on the outside.
2. Medium Rare - the temperature inside the piece is 55 degrees. The medallion is lightly roasted for 2.5 minutes on each side, "rests" for eight minutes. The fillet is red and warm inside, there is some blood in it, the surface has a gray-brown color on the outside.
3. Medium - the temperature inside the piece is 60 degrees. The medallion is medium roasted for three minutes on each side, seven minutes "rests". Inside, the meat should remain bright red, darkening to gray on top.
4. Medium Well - the temperature inside the piece is 65 degrees. The medallion is fried for 4 minutes on each side, “rests” for six minutes. Inside the meat is completely pink, without blood.
5. Well Done - the temperature inside the piece is 70 degrees. The medallion is fried for 4.5 minutes on each side, “rests” for four minutes. The meat is gray-brown in color, well, evenly fried.

filet mignon recipe

It may seem that making beef steaks is an easy process, but this is not entirely true - you need to know and follow a lot of subtleties. After roasting a piece of meat, it should be allowed to "rest". To do this, grease the surface with melted butter, wrap in foil and leave for 10 minutes. A step-by-step filet mignon recipe with a photo involves cooking an evenly fried steak with a dense, golden crust. The dish goes well with a variety of sauces and basil greens.

Traditional filet mignon recipe

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 267 kcal.
• Destination: for lunch.
• Cuisine: French.

The traditional filet mignon recipe involves frying the meat to medium rare. You do not need to marinate a classic steak. After frying, use only salt, vegetable or butter (or a mixture thereof), ground black pepper. Such meat is combined with any vegetable side dish - exquisite onion sauce, bell pepper slices and spices.

Ingredients:

• beef medallions - 4 pcs.;
• sunflower oil - 20 ml;
• sea ​​salt - 2 g;
• black pepper - a pinch.

Cooking method:

1. Brush the meat with butter, let it brew for 25 minutes on a cutting board. This is necessary so that a crust appears during frying.
2. Heat the pan, turn on the oven to heat it up.
3. Fry the meat for two minutes on each side, then “seal” (turn over on its sides) for 50 seconds.
4. Bake for eight minutes in the oven, cover with foil, leave to "rest" for 4 minutes.
5. The dish can be served with green peas, any vegetable side dish.

Filet mignon in a pan

• Cooking time: 30 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 260 kcal.
• Purpose: for dinner.
• Cuisine: American.
• Difficulty of preparation: difficult.

Filet mignon in a pan can be cooked quickly and easily. It will acquire special sophistication if you flavor the meat with cognac beforehand. This will give the steak a noble spicy caramel flavor. For medium-rare, 2-3 minutes of frying on each side is enough. It is recommended to serve the dish on the festive table with onion-based vegetable sauce.

Ingredients:

• small beef medallions - 2 pcs.;
• cognac - 20 ml;
• butter - 20 g;
• black pepper - 5 g.

Cooking method:

1. Sprinkle the steaks with cognac, leave at room temperature for 15 minutes.
2. Heat up the pan.
3. Rub the meat with pepper, put in a pan, fry for two minutes on each side.
4. Reduce heat, fry for three minutes.
5. Wrap in foil, wait for six minutes, season with salt, butter.
6. Some cooks at this stage wrap the meat with thin strips of bacon and bake for 4-5 minutes in the oven.

Grilled filet mignon

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 267 kcal.
• Purpose: for dinner.
• Cuisine: American.
• Difficulty of preparation: difficult.

To cook filet mignon on the grill, you will need a special frying pan and a constant source of heat. This version of the treat is considered a traditional American dish, they make it for any holiday or weekend. The following recipe contains instructions for making a fragrant dish. The secret lies in a special marinade of tomato juice, pepper vodka and lime juice. A lot of spices are added to the pickling mixture to get a special burning taste.

Ingredients:

• tomato juice - 400 ml;
• pepper vodka - 50 ml;
• lime juice - 40 ml;
• Worcestershire sauce - 20 ml;
• grated horseradish - 20 g;
• hot sauce - 10 ml;
• celery salt - 5 g;
• beef steaks - 4 pcs.;
• olive oil - 20 ml.

Cooking method:

1. Mix all juices, vodka, sauces, horseradish, spices in a container. Pour the steaks with the mixture, wrap with cling film and keep in the refrigerator for 1.5 hours. Take out and keep at room temperature before frying.
2. Fire up the grill, grease the grate with oil. Dry the fillet, brush with oil, season with salt. Fry over moderate heat, turn over.
3. Put "rest" under the foil for 10 minutes for juiciness. Garnish with asparagus or vegetables of your choice.

Filet Mignon by Gordon Ramsay

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 262 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Gordon Ramsay's filet mignon recipe is one of those recipes that doesn't require long-term marinating of meat in complex sauces. An experienced chef believes that there are no better seasonings than salt and black pepper for beef. This simple combination favorably sets off the aroma of meat, retains the original taste and structure of the product. During frying, the fillet is supplemented with garlic, thyme. Ramsay prefers to fry meat in a mixture of oils.

Ingredients:

• beef steaks - 4 pcs.;
• vegetable oil - 20 ml;
• butter - 20 g;
• garlic - 2 cloves;
• thyme - 2 branches.

Cooking method:

1. Remove the meat from the refrigerator 20 minutes before cooking (they should be at room temperature), season with salt and pepper.
2. Heat up a frying pan, pour out the oil, put the steaks in the center.
3. Fry for half a minute on each side over high heat, turn over on a barrel. Place a clove of garlic in the center of the pan.
4. Continue frying until desired doneness, turning the meat every minute.
5. Put the thyme, add a little butter, pour over the melted mixture.
6. Grate the meat with garlic, turn off the stove. Let the fillet "rest" for six minutes under the foil.

Filet Mignon Steak - Cooking Secrets

Restaurant dishes are not so easy to cook at home, but there are secrets to cooking filet mignon steak that will help a novice cook:

• steak minion cannot be washed before cooking, you just need to wipe it with a dry cloth and cut off the film;
• when preparing a dish, it is advisable to use a special culinary thermometer;
• if the meat needs to be cut at home, then there is a rule - cut across the fibers, each piece is not thicker than 4 cm;
• to check the temperature of the pan, drop water on it, and if it evaporates quickly, then you can spread the meat;
• it is better to start roasting at a high temperature, gradually lowering it at the end - so the minion will be evenly fried throughout its thickness and will not be hard.

Video: How to cook filet mignon at home

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Filet Mignon - recipes with photos. How to marinate and cook filet mignon, doneness of beef steak

One of the famous restaurant meat dishes is filet mignon (small filet) - the most delicious, lean, soft steak. Such an exquisite treat is good to serve during a friendly party or a romantic dinner. Mignon can be cooked at home if you know some secrets.

What is filet mignon

One of the most delicious steaks is filet mignon. It is prepared from a very valuable central part of a high quality beef tenderloin (large psoas muscle). Filet Mignon is a juicy, incredibly tasty piece of meat with a golden crust on top and pink, juicy flesh inside. By learning how to cook this delicacy, you can rightfully consider yourself a culinary guru.

How to cook filet mignon

You can quickly and tasty cook filet mignon in the grill oven, on the grill pan or on the grill. As a result of rapid frying at high temperatures, a characteristic, appetizing pattern will appear on the piece, which is so appreciated by gourmets. One of the options for bringing the steak to readiness after frying is baking at the lowest temperature in the oven. Its enveloping heat will make the fillet softer and juicier, retain all vitamins and nutrients.

You shouldn't use a regular frying pan to cook fillets - a grill is better for this. The minion should be fried, turning over with tongs - to the desired degree of roasting, which can be determined by the consistency of the meat and the temperature inside the piece. Beef tenderloin steak is fried for 2-4 minutes on each side, then brought to readiness in the oven.

Beef for steak

The most important thing in preparing a minion is the choice of meat. Beef for a steak must be purchased in specialized departments of stores. Choose a juicy, sirloin carcass of young steers no older than 1.5 years of certain breeds that ate only grain, grass or corn. This diet of animals makes the tenderloin marbled with a delicate fat layer.

An hour before cooking, beef should be taken out of the refrigerator, brought to room temperature. Marinating the fillet is optional, but greasing it with olive oil is desirable. You can salt the meat after frying or already when serving. Please note that you can not cook pork steak - this type of meat needs a long heat treatment.

Beef steak doneness levels

In world cooking, it is customary to use the following degrees of roasting beef steak:

1. Rare - the temperature inside the piece is 50 degrees, there is blood. The medallion is fried for two minutes on each side, and then “rests” under the foil for nine minutes. The meat is bright red in color and slightly cold on the inside and hot on the outside.
2. Medium Rare - the temperature inside the piece is 55 degrees. The medallion is lightly roasted for 2.5 minutes on each side, "rests" for eight minutes. The fillet is red and warm inside, there is some blood in it, the surface has a gray-brown color on the outside. Medium - the temperature inside the piece is 60 degrees. The medallion is medium roasted for three minutes on each side, seven minutes "rests". Inside, the meat should remain bright red, darkening to gray on top.
3. Medium Well - the temperature inside the piece is 65 degrees. The medallion is fried for 4 minutes on each side, “rests” for six minutes. Inside the meat is completely pink, without blood.
4. Well Done - the temperature inside the piece is 70 degrees. The medallion is fried for 4.5 minutes on each side, “rests” for four minutes. The meat is gray-brown in color, well, evenly fried.

Filet Mignon Recipe It may seem that making beef steaks is an easy process, but this is not entirely true - you need to know and follow a lot of subtleties. After roasting a piece of meat, it should be allowed to "rest". To do this, grease the surface with melted butter, wrap in foil and leave for 10 minutes. A step-by-step filet mignon recipe with a photo involves cooking an evenly fried steak with a dense, golden crust. The dish goes well with a variety of sauces and basil greens.

Traditional filet mignon recipe

• Destination: for lunch.
• Cuisine: French.

The traditional filet mignon recipe involves frying the meat to medium rare. You do not need to marinate a classic steak. After frying, use only salt, vegetable or butter (or a mixture thereof), ground black pepper. Such meat is combined with any vegetable side dish - exquisite onion sauce, bell pepper slices and spices.

Ingredients:

• beef medallions - 4 pcs.;
• sunflower oil - 20 ml;
• sea ​​salt - 2 g;
• black pepper - a pinch.

Cooking method:

1. Brush the meat with butter, let it brew for 25 minutes on a cutting board. This is necessary so that a crust appears during frying.
2. Heat the pan, turn on the oven to heat it up.
3. Fry the meat for two minutes on each side, then “seal” (turn over on its sides) for 50 seconds.
4. Bake for eight minutes in the oven, cover with foil, leave to "rest" for 4 minutes.
5. The dish can be served with green peas, any vegetable side dish.

Filet mignon in a pan

• Cooking time: 30 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 260 kcal.
• Purpose: for dinner.
• Cuisine: American.
• Difficulty of preparation: difficult.

Filet mignon in a pan can be cooked quickly and easily. It will acquire special sophistication if you flavor the meat with cognac beforehand. This will give the steak a noble spicy caramel flavor. For medium-rare, 2-3 minutes of frying on each side is enough. It is recommended to serve the dish on the festive table with onion-based vegetable sauce.

Ingredients:

• small beef medallions - 2 pcs.;
• cognac - 20 ml;
• butter - 20 g;
• black pepper - 5 g.

Cooking method:

1. Sprinkle the steaks with cognac, leave at room temperature for 15 minutes.
2. Heat up the pan.
3. Rub the meat with pepper, put in a pan, fry for two minutes on each side.
4. Reduce heat, fry for three minutes.
5. Wrap in foil, wait for six minutes, season with salt, butter.
6. Some cooks at this stage wrap the meat with thin strips of bacon and bake for 4-5 minutes in the oven.

Grilled filet mignon

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 267 kcal.
• Purpose: for dinner.
• Cuisine: American.
• Difficulty of preparation: difficult.

To cook filet mignon on the grill, you will need a special frying pan and a constant source of heat. This version of the treat is considered a traditional American dish, they make it for any holiday or weekend. The following recipe contains instructions for making a fragrant dish. The secret lies in a special marinade of tomato juice, pepper vodka and lime juice. A lot of spices are added to the pickling mixture to get a special burning taste.

Ingredients:

• tomato juice - 400 ml;
• pepper vodka - 50 ml;
• lime juice - 40 ml;
• Worcestershire sauce - 20 ml;
• grated horseradish - 20 g;
• hot sauce - 10 ml;
• celery salt - 5 g;
• beef steaks - 4 pcs.;
• olive oil - 20 ml.

Cooking method:

1. Mix all juices, vodka, sauces, horseradish, spices in a container. Pour the steaks with the mixture, wrap with cling film and keep in the refrigerator for 1.5 hours. Take out and keep at room temperature before frying.
2. Fire up the grill, grease the grate with oil. Dry the fillet, brush with oil, season with salt. Fry over moderate heat, turn over.
3. Put "rest" under the foil for 10 minutes for juiciness. Garnish with asparagus or vegetables of your choice.

Filet Mignon by Gordon Ramsay

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 262 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Gordon Ramsay's filet mignon recipe is one of those recipes that doesn't require long-term marinating of meat in complex sauces. An experienced chef believes that there are no better seasonings than salt and black pepper for beef. This simple combination favorably sets off the aroma of meat, retains the original taste and structure of the product. During frying, the fillet is supplemented with garlic, thyme. Ramsay prefers to fry meat in a mixture of oils.

Ingredients:

• beef steaks - 4 pcs.;
• vegetable oil - 20 ml;
• butter - 20 g;
• garlic - 2 cloves;
• thyme - 2 branches.

Cooking method:

1. Remove the meat from the refrigerator 20 minutes before cooking (they should be at room temperature), season with salt and pepper.
2. Heat up a frying pan, pour out the oil, put the steaks in the center.
3. Fry for half a minute on each side over high heat, turn over on a barrel. Place a clove of garlic in the center of the pan.
4. Continue frying until desired doneness, turning the meat every minute.
5. Put the thyme, add a little butter, pour over the melted mixture.
6. Grate the meat with garlic, turn off the stove. Let the fillet "rest" for six minutes under the foil.

Filet Mignon Steak - Cooking Secrets

• Restaurant dishes are not so easy to cook at home, but there are secrets to cooking filet mignon steak that will help a novice cook:
• steak minion cannot be washed before cooking, you just need to wipe it with a dry cloth and cut off the film;
• when preparing a dish, it is advisable to use a special culinary thermometer;
• if the meat needs to be cut at home, then there is a rule - cut across the fibers, each piece is not thicker than 4 cm;
• to check the temperature of the pan, drop water on it, and if it evaporates quickly, then you can spread the meat;
• it is better to start roasting at a high temperature, gradually lowering it at the end - so the minion will be fried evenly throughout its thickness and will not be hard.

Video: How to cook filet mignon at home

How to cook a delicious steak at home? Three world chefs give advice - Gordon Ramsay, Jamie Oliver and Heston Blumenthal. Detailed recipes, secrets and tricks for choosing carcass parts in three videos that will be great kitchen helpers.

Gordon Ramsay's Perfect Steak

Without unnecessary introductions to the main thing - the secret of the perfect steak is that we seem to cauterize the meat, and not boil it. It's simple - we take the meat out of the refrigerator for 20 minutes before cooking, season with salt, freshly ground black pepper, without pressing. When the pan begins to smoke, add the oil, then set the steaks away from the sides. We hear a pleasant squashing - and then the pan will do everything itself.

Literally after 30 seconds, a golden crust will appear, if so, turn the steak over. 30 seconds on the other side. Then fry the side parts, so the steak will fry even better. We add a little crushed garlic, you don’t even need to peel it, we throw it as it is.

Turn the steaks every minute so they cook evenly. Several times until desired doneness. Add a few sprigs of thyme. When the steaks are almost ready, add a little butter. Now the meat will begin to acquire flavor - the oil is saturated with the aroma of garlic and herbs and fills the steak with them. Pour the meat with melted butter, carefully monitor, nothing should burn. Garlic again rub the meat and turn off the gas. Transfer to a wooden board and let rest.

The world's best steak from Jamie Oliver

Quick and easy instructions for cooking steaks. Naturally, from good meat. Jamie talks about 5 favorite parts of the carcass and, using the example of a round steak, shows in detail the cooking process.

We take out the meat an hour before cooking so that it comes to room temperature. Lubricate with olive oil, “drive” into it a little salt and pepper. Heat a heavy bottomed pan over high heat. Add some oil and add meat. The process is not much different from the one Gordon Ramsay recommends using at home - turn the steak every minute so that the meat has time to cook evenly on both sides. Take out the butter and garlic. Lubricate the steak with a cut clove, then with butter. Turn over and repeat the process. The toasted butter will give a nice sweetness and caramelize a little. The last step is herbs. And again thyme. We carry a bunch of spices in a hot pan, then grease the meat with it. Let rest 2 minutes and serve.

Beef and Steak Guide by Heston Blumenthal

“Knowing how to handle individual ingredients will help you be more creative in your cooking,” says Heston Blumenthal. This show is all about beef. We learn to deal with the parts of the carcass and choose the right recipe for each of the parts. Together with Heston Blumenthal we cook a steak, a burger and a meat pie.

Beef Wellington is a traditional English dish of beef tenderloin in puff pastry stuffed with mushrooms (chopped into a paste) and Parma ham. The whole "roll" is baked until golden brown, while the meat does not reach medium rareness. Gordon Ramsay admits that cooking Wellington beef will be a little tricky for a beginner, but the result is worth it. This is a dish for a king or queen.

Cooking:

1. Remove the tenderloin from the package and remove excess moisture with paper towels. Let it rest for 20-30 minutes at room temperature.
2. For cooking, only the central part of the tenderloin is suitable, so we cut off all the excess. These pieces are suitable for frying steaks.
3. Season the tenderloin with salt and freshly ground pepper on all sides. Fry in a hot pan with the addition of grape seed oil for 60 seconds on each side. Until a beautiful golden brown. The meat will remain raw inside. Transfer to a board, brush with mustard and let cool.
4. Peel the mushrooms and grind in a blender, season with salt and pepper. You can add a couple of cloves of garlic.
5. Fry the resulting mass in a dry hot frying pan. Add thyme leaves. Wait until the excess liquid from the mushrooms has evaporated, and fry for another 10 minutes. You will get the so-called duxelle. Remove it from the pan and let cool.
6. Cover your work surface with cling film. Arrange the Parma ham slices in the center (in the form of a square and slightly overlapping). On the ham (you can pepper it a little), spread the duxelle in an even layer, and put the tenderloin on top in the center.
7. Using cling film, carefully wrap the beef in a tight roll so that the duxelle completely covers the meat and to release excess air. Twist the film tightly on the sides and put it in the refrigerator for about half an hour or an hour. You should get a sausage.
8. Place a piece of dough on a floured surface and roll out into a large rectangle large enough to wrap the beef fillet.
9. Remove the roll from the refrigerator, remove the film and place it in the center of the dough. Grease the edges of the dough with beaten yolks, then wrap the dough around the meat (see video). Trim off excess dough. For convenience, you can again use cling film. Place the roll in the refrigerator again for half an hour.
10. Brush with egg and score the surface a little to get a pattern. Bake at 200 ̊C for 30-40 minutes, until golden brown and the dough is ready.
11. Remove from oven and let stand 20 minutes, then cut into portions not less than 2 cm thick.
12. Serve with demi-glace sauce.

Filet mignon is a tender meat that is considered a delicacy. Indeed, cooking it is not so easy and it is very important to know how to do it correctly so as not to spoil the product.

Filet mignon is considered the king among steaks, because the meat for it is taken from the best muscle. That is why it turns out insanely soft and tasty.

This steak is not made for an ordinary dinner, it is a delicacy and suitable for special occasions.

The name of the steak is French and translates as "small", "graceful". The first mention of it appeared in 1906 in one of the cookbooks. And over time, it has become firmly established.

The minion is made from the finest breeds of cattle and varies in size. When choosing such a piece of meat, it is important to pay attention to marbling - it should be a little in the very middle. Despite the fact that the thickness of a piece of meat is about 7 centimeters, this does not prevent it from cooking as quickly as, for example, ribeye.

Filet mignon steak - classic recipe

Cooking filet mignon according to the traditional recipe is not long and quite simple if you follow all the nuances.

Required products:

• salt and pepper to taste;
• 200 grams of tomato puree;
• 20 grams of basil;
• one bulb;
• 600 grams of beef tenderloin.

Cooking process:

1. We cut a piece of meat on both sides, clean it from films and rinse well.
2. What is left, cut across into slices about 4-5 centimeters thick.
3. We spread the pieces on the grill, sprinkle them with spices and fry on both sides for 1-2 minutes.
4. Now we send them into a mold and put them in an oven heated to 250 degrees for 10 minutes.
5. At this time, prepare the sauce: fry the onion cubes until golden brown, put the tomatoes and simmer for about seven minutes.
6. Finely chop the basil, put it in the mass and add the spices. Serve fillets with sauce.

How to cook in a pan

You can also cook filet mignon in a pan at home, and for this performance you will need a minimum of ingredients.

Required products:

• two tablespoons of olive oil;
• 400 grams of tenderloin;
• seasonings to taste;
• a piece of butter.

Cooking process:

1. We wash the meat, remove all unnecessary and cut across into pieces about four centimeters thick.
2. Coat them on all sides with olive oil and leave for 10 minutes to soak them.
3. During this time, heat the butter in a frying pan and turn on the maximum heat level.
4. We spread the pieces of meat pre-sprinkled with seasonings and fry for two minutes on each side, not forgetting about the sides. Then we make medium heat and hold for another 3-5 minutes on each side.

Filet Mignon by Gordon Ramsay

Filet mignon steak is rightly considered one of the main dishes of every cook.

Not far behind the trend and the famous Gordon Ramsay. Try to cook meat according to his recipe.

Required products:

• 350 grams of mushrooms;
• a piece of the best tenderloin;
• a clove of garlic, mustard and spices - to taste;
• two yolks;
• thyme;
• 400 grams of puff pastry;
• 50 grams of Parma ham.

Cooking process:

1. Prepare the meat. To do this, rinse it and leave it to dry for about an hour. A dry crust should appear on it.
2. Then we roll the meat well in the selected spices and send it to a very hot frying pan. Fry for one minute on each side so that the top color changes and the inside of the meat remains red.
3. While the pieces are still hot, coat them with mustard and leave to absorb its aroma.
4. We combine the mushrooms chopped in a blender with spices, wait until all the liquid has evaporated, add thyme and keep on fire for about 10 minutes.
5. Put the pieces of ham on a cling film, place the mushrooms with meat on top, roll everything into a roll and put it in the refrigerator for a while.
6. Then we remove the film, put the meat with mushrooms on the dough, grease the edges of which with yolks and again put it in the cold for half an hour.
7. It remains only to coat with yolks again and bring to readiness at 200 degrees for 40 minutes.

Grilled steak

If you have such a thing as a grill, then you can quickly cook delicious meat.

Required products:

• seasonings to taste;
• several pieces of good tenderloin;
• a spoonful of olive oil.

Cooking process:

1. Cut the meat into thick pieces and coat them well with oil on all sides.
2. Put them on a wire rack and bring them to readiness, frying on each side for 3-4 minutes.
3. Then salt, pepper, add any other seasonings and leave for 10 minutes before serving.

Original recipe with cognac sauce

Do you want something more interesting? Use this recipe and you will get a bright taste due to the original sauce.

Required products:

• a spoonful of olive oil;
• a piece of tenderloin;
• seasonings as desired;
• a spoonful of soy sauce;
• 100 milliliters of cream;
• 30 grams of butter;
• two bulbs;
• 50 grams of cognac.

Cooking process:

1. Cut the tenderloin into pieces and let it lie down for about 30 minutes so that it dries well.
2. Then coat with oil, put in a hot pan and bring to a crust on both sides, frying for 2-3 minutes.
3. We put the lightly fried pieces in an oven heated to 200 degrees for five minutes.
4. Put the butter and olive oil in a frying pan, warm it up, then add the onion, cut into rings, and keep on fire until it becomes almost transparent.
5. Pour in the cognac, set it on fire, stir and pour the cream with soy sauce.

It remains only to put the cooked meat on plates, adding the necessary spices on top and pouring it with such an unusual cognac sauce.

Proper steak with vegetables

Meat pairs wonderfully with vegetables, especially if it's the best cut.

Required products:

• four cloves of garlic;
• two sweet peppers and the same number of tomatoes;
• about 500 grams of tenderloin;
• 50 milliliters of olive oil;
• seasonings to your taste.

Cooking process:

1. Cut the tomatoes and peppers into large enough pieces and put them in the oven for 10 minutes, preheated to 200 degrees.
2. In a hot frying pan with oil, you need to fry chopped garlic with seasonings and spices.
3. From above it is time to put the meat cut into thick pieces in advance and fry on each side for three minutes.
4. When the pieces are almost ready, spread the vegetables to them, reduce the heat level and cook for a couple more minutes.

Is it possible to cook filet mignon without beef?

Traditionally, this dish is prepared from a special beef muscle. She does not take part in the movement at all and therefore the meat comes out so soft. But there is very little of it in the carcass of cattle, which means that its price is high. In addition, certain breeds are especially valued, from which this part is taken for filet mignon. Hence the question arises, is it possible to cook something similar not from beef?

You can try to make a kind of pork minion, but this will require a very good piece of meat with a minimum amount of fat. It's not easy to find one like this. And in order for it to come out just as tender and soft, it will have to be pre-processed, for example, by marinating or using additional products that soften the meat. But, even using all these tricks, in the end you will get a completely different result. Do not hesitate, it will be delicious, but, unfortunately, this is no longer a filet mignon.