what's the best charcoal grill How to Cook Filet Mignon

"Filet steak" is one of the most popular steaks in the world because it combines tenderness and flavor.No wonder it's called the King of steak ".A dry cooking method on a flame like barbecue/roasting, frying or roasting is the best way to cook;These methods maintain both tenderness and flavor.
Filet steak is the most tender part of the meat. it is best to cook it in a dry way, showing the fragrance while maintaining the tenderness.The tenderness of this "thick slice of delicious steak" is due to its location at the small end of the rib cage on the back of the cow, called the short waist, which is a non-weight-bearing muscle.
This steak is also the most popular steak in the restaurant, and the result may be a rather expensive enjoyment.So, how about trying at home?Follow the method given below.They are very easy to understand and will give you a chance to brag about your cooking skills among family and friends, equivalent©The well-known steakhouse and restaurant stick!In the United States, barbecues are known as barbecues in Britain and Australia.
-Choose a pair of black Angus filet steaks.-Place cold fresh meat slices on a flat plate and pat each fillet with a paper towel to absorb some moisture.Then keep the meat still for half an hour.
Remember, if you don't reduce the meat to room temperature and start cooking with cold fresh meat itself, you end up with a very dry grilled filet steak.-After 30 minutes, dry the meat dab again to remove the condensed water.-Rub the large pieces with ground pepper, a small amount of garlic and rosemary, salt and some steak spices (optional) and let them sit for 30 minutes.
-At the same time, preheat the grill to medium temperatureHigh temperature.By this time, filet steak will absorb the rubbing spices and prepare for further processing.-Now place them on a preheated charcoal grill (which needs to be heated directly) and cook as per the specifications below.
-After baking, cover it with silver foil and let it sit for 20 minutes.-Sprinkle a little olive oil on filet's steak.-Because the steak will get dry, do not keep it longer than required before the barbecue.
-When grilling, flip the sides with a spatula or pliers.If you pierce it with a fork, the juice can run out and dry it.This is why the meat thermometer should never be used to pierce the meat in order to check the internal temperature.
-If you use a gas grill, you need to warm it up for 20 minutes in order to keep it at its best temperature during the barbecue.When you put your palm on the grill for a few inches, the charcoal grill is hot enough and the heat does not allow you to put it there for more than 3 seconds.-After you preheat the oven, cover the grill on the gas grill and then reduce the heat to medium temperature.
-Use a medium grill on a charcoal grillsized coal.-If your filet steak is 1Inch thick or more, place it at a distance of 5 inch above or below the heat source.-If you have less than 1 filet steakInch thick, place it above or below the heat source at a distance of 3 inch.
The beauty of filet's steak is that you can use a variety of sauces (E.G.g.Because it's not a piece of marble.-Beat with a manual mixer at low speed until evenly mixed, covered and refrigerated 1-24 hours.Cilantro-Chipotle--Beat with a manual mixer at low speed until evenly mixed, covered and refrigerated 1-24 hours.
-Beat with a manual mixer at low speed until evenly mixed, covered and refrigerated 1-24 hours.-Before serving, sprinkle a tablespoon on the barbecue.-First, select the filets mignons of about 6-68 ounces, no bigger.
-Place cold fresh meat slices on a flat plate and pat each fillet with a paper towel to absorb some moisture.Then keep the meat still for half an hour.Remember, if you don't put the meat at room temperature and start cooking with cold fresh meat itself, the result of cooking will be quite dry.
After 30 minutes, dry again and remove the condensed water.-Season with sea salt, with very little black pepper (too much pepper will only make the original taste of the meat irresistible), a teaspoon of chopped fresh rosemary.-Heat with 3 teaspoons of margarine or butter in a frying pan-high.
-Now add 3 teaspoons of olive oil at high temperatures.-Next, bake the filet steak in a pan for 2-Add another teaspoon of margarine or butter on the other side for 3 minutes.When both sides turn GoldenBrown, the MiG farmers are ready.
You can also measure the degree of donation by checking the temperature according to the specifications below.-However, it is better not to cook more than medium filet steak.-Now, pan-Hot enough to cook 6-8-An ounce of steak.
However, if you want to fry larger pieces, you can heat it further in a preheated oven at 25 degrees F (22 degrees C.After the steak is cooked, put it on the baking tray in the oven for about 6-8 minutes.While baking Coke adds color, texture and flavor to the steak, further heating in the oven will be more uniform.
-If you want the result to have a crispy shell, but the inside is tender, juicy, pink, and do not fry more than the time required.-Use stainless steel or cast iron-An iron pan for frying, not non-stick.In this way, some caramel beef (also known as fond) sticks to the pan and can be used to make plain steak sauce or some other seasoning that can be drenched in the panThe filet steak was grilled before serving.
-Opt for a 2 -3 pound grilled filet steak.-Place cold fresh meat on the flat plate and pat it with a paper towel to absorb some moisture.Then keep the meat still for half an hour.
Remember, if you don't put the meat at room temperature and start cooking with cold fresh meat itself, the end result will be quite dry.After 30 minutes, dry again and remove the condensed water.-Preheat the oven to 475 degrees F (250c ).
-Put meat and fat together on a baking sheetside facing up.-Next, wipe the olive oil on the meat log.-Season with salt, pepper and about a tablespoon of Baili leaves.
-Transfer to the oven and bake 12-15 minutes.-Reduce the temperature to 50 degrees F (15 degrees F) and bake for about 20-25 minutes.The combination of lower heat and longer cooking time will enhance the flavor of the steak.
Bake according to the following specifications.-After baking, cover the filet steak with silver foil and let it sit for 20 minutes.Sliced serving.-Choose a thicker steak block than you usually buy for other methods, about 1, as they react better to baking.
-Check the steak every 10 minutes to make sure it doesn't overcook.-Choose the light when buying filet steakPieces of color are more tender than dark ones.Fragments of light pink show fine white veins containing fat.
The finer the line is, the juicer is the piece.-When filet's steak is ready, it's important to cook only medium cooked.rare.When cooking, if you touch the meat, it will feel tender and leave your finger mark on it, which is rare.
It feels tender if you touch it, but does not leave a finger mark on it, it is medium --Rare, overcooked if it feels hard and firm.Alternatively, you can press the digital meat thermometer at the thickest place to check if the filet steak is finished.-Put the cooked steak aside for about 10-Wrap it in tin paper for 20 minutesThe steak will still cook further by itself, and the juice is evenly applied to the whole piece.
Therefore, it is recommended not to cook food above the medium levelrare.-Filet steak should be sandwiched between the slices and cooked with a toothpick, because the steak is less fat.Bacon adds flavor to the juicy steak.-Filet steak is best served with steak sauce.
if it is marinated before cooking, it is OK.If the sauce is rich in flavor, or sweet white wine like Zinfandel or Chardonnay, you can also offer dry red wine like Merlot.Serve your loved ones with cooked filet steak and be ready to handle the compliments that follow!.