Filet Mignon 

The filet mignon is a cut of fine meat that prefers short cooking to best express its qualities. I propose the recipe of filet mignon in a pan: following some care you will get an excellent second course. Filet mignon is considered the king of all cuts of beef. It is obtained from the noblest part located under the loin in the inner area, which gives it a high gastronomic value. Its delicious meat, very tender, juicy and free of nerves, is used to prepare traditional, refined and modern recipes.

INGREDIENTS

2 slices of filet mignon about 3 fingers high

1 clove of garlic

1 sprig of rosemary

30 g butter

extra virgin olive oil

salt

Pepper

EXECUTION

The filet mignon, cooked in a pan in bubbly butter with the scent of rosemary, is an exquisite second course. It is a recipe with a simple procedure that requires a series of precautions to make it succeed at its best. Red meat should be consumed in moderation, so we suggest you always choose quality meat, following our guide to buying meat: how to buy it good for us and for the environment. The filet mignon is among the finest cuts of the whole beef. It comes in fairly small slices in size, but with a thickness of 2-3 fingers. To ensure that it remains tender and tasty, its main characteristics, it is important to know how to cook the filet mignon without ruining it. For perfect cooking of the fillet, choose a thick-bottomed pan that ensures uniform heat distribution. Make sure that the pan is very hot when you lay the fillet, in this way it will seal perfectly creating the crust that prevents the juices from escaping and the meat from hardening, as for the cut of beef. For thefilet mignon, a blood cooking is preferred, the one you will get following the times indicated by our recipe. If you love it more cooked, continue for a few more minutes, without exceeding, under penalty of a burnt fillet on the surface that loses its organoleptic characteristics and softness.

Note

Red meat should be consumed in moderation, so I suggest you always choose quality meat, following my guide to buying meat: how to buy it good for us and for the environment.

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