what's the best charcoal grill Filet Mignon Roast

Filet steak is a favorite for beef lovers who know how to choose the most delicious and tender beef.Let's take a look at how to prepare this dish at home with ingredients that will definitely make your taste buds active...Mignon roast is a tender cut of the beef tenderloin portion and is considered the most juicy of all beef cuts.
This cut will ooze out the juice and add flavor with taste, it will become a spectacular dietary ingredient.Filet steak is a good slice of beef that can be eaten like a large piece of steak cut directly after roasting.Mignon roast can be eaten in any way you can imagine, and it is possible to use a large amount of spices and herbs to turn its bland meat into an unforgettable finished dish full of flavor.
The best thing about this piece of beef is that no matter how you cook it, it will eventually be pieced together from its bundle as it is already juicy and tender.If you want to experience eating this kind of tooth tray, check out the recipes and get you started.Recipes using mignon roast should contain ingredients that really stand out in terms of taste and texture.
Without these two ingredients, there is nothing worth eating.Getting everyone's senses involved is the key here, not only to make your taste and smell, but also to make it look delicious and tempting.Enjoy your hearing as you hissing in the kitchen and let yourself fit into the experience of preparing this dish.
So, when you're in a good mood, put on your apron and start making this dish.Before you start this recipe, you need to put your mignon roast on a baking tray, on a large tray for baking, and rub nicely with two teaspoons of salt.Massage this into a stab with a knife to help the salt pass through.
Put 24 to 36 hours in the fridge.
This ensures that all the juice is run out and then let it absorb moisture while cooking and make it a dead dish.Before putting the rice farmer's barbecue in the oven, you need to heat the heat to 475 degrees Fahrenheit first.Before you cook beef, leave the beef outdoors for an hour.
First, heat the non-stick pan first, then add butter and a tablespoon of olive oil.Once the butter melts, slice your rough onion and chop garlic, stir-fry©Until the onion turns light brown.Then pour your beef and let it gradually reduce to half before adding your red wine and repeating the reduction process.
Once this situation gradually decreases again, pour the cognac and cream and put it in the mushroom and let it soak the contents of the pan for about 5 minutes.Take this off the gas and transfer the ingredients from the cooker to the bowl.Put this aside and start eating your beef.
Take the tenderloin which should now be room temperature and massage in with a mixture of pepper and remaining olive oil (1 tablespoon.Put it back on the tray, put it in the oven and set the timer to 20 minutes.Once the time is up, turn the heat down to 50 degrees Fahrenheit and let it cook for another 25 minutes.
You can use a thermometer to see what you want the beef to look like, which is rare there and 135 is medium.Keep it for another 10 minutes if you want it done.Once you take it out of the oven, cover it with foil and let it sit for 15 minutes.
Uncover it and finally pour the cream mushroom sauce on it and decorate it with leeks.Put the tenderloin in the fridge within 24 hoursFor 36 hours, let it sit in the mixture of ginger and garlic paste and apply it to it.Randomly puncture the surface with a knife and let the paste pass through.
The next day, before cooking in the oven, leave the tenderloin outdoors for about an hour.Pre-Heat the oven to 475 degrees F and add your sauce.After the pot is heated, place a tablespoon of olive oil first and continue frying©Cook your onions to Brown.
Then, before including broccoli, put the sliced habaniro pepper (deseeed) and the sweet pepper of julini into it.After tossing the ingredients for a minute, pour in your skim cream and butter, and then turn it into creamy in about 5 minutes under a medium low flame.Then empty the contents of the pan into the spare bowl.
For beef, mix the pepper and olive oil in the meat before putting it in the oven.Let it continue cooking for about 20 minutes, and then let it continue cooking for about 25 minutes after you have lowered the temperature to 50 degrees Fahrenheit.Slide it out of the oven and place it in the aluminum foil for 15 minutes.
Then place the fillet on one side of the plate and place the sauce in the bowl next to it.Pour in the top of the sauce with Parmesan cheese and chopped coriander and re-heating it.After you have finished preparing these dishes, cut your mignon roast into neat fillets, allowing guests or loved ones to dig deep into its rich meat texture while enjoying the delicious taste of the sauce.
This is a favorite dish in the company of others, with red wine to walk around, and of course, to praise a dish --made.Hearty eating!