El filet mignon no es una receta sino un corte de carne procedente del buey o la ternera. En realidad se trata del final del solomillo. El solomillo es una porción de carne alargada que corre a lo largo de la espina dorsal de la ternera y el filet mignon (literalmente "pequeño medallón" en francés) sería su final. Como su nombre indica, tiene forma de medallón. El filet mignon es la parte más tierna, jugosa y cara de la carne vacuna y se considera, dentro de la clasificación de calidad de la carne vacuna, de tipo extra. En Francia el filet mignon se denomina tournedos, en Argentina bife de lomo, en España solomillo, y en Estados Unidos tenderloin steak aunque en la mayoría se os entenderá si pedís un filet mingon tal cual.
Hay varias maneras de preparar el filet mignon aunque el más simple es el que combina sartén con horno. Es una forma muy sencilla de prepararlo pero hay que tener cuidado de hacerlo de manera que no pierda su jugo y servirlo de forma inmediata o de otro modo se convierte en una especie de suela de zapato.
INGREDIENTES :
Filet mignon (solomillo) de unos 3 cm de ancho por comensal
Aceite virgen extra de oliva
Sal
Pimienta negra molida
Deberemos sacar el filete de la nevera y dejarlo reposar a temperatura ambiente durante una hora al menos. Esto es muy importante. La salpimentamos por ambas caras.
Transcurrido el tiempo de reposo debemos disponer de una sartén capaz de entrar en el horno y soportar 220 ºC. Vertemos un buen chorro de aceite de oliva y lo calentamos casi al punto de empezar a humear. Cogemos el filete y lo colocamos sobre la sartén por el lado que se mostrará al comensal. Esto es así para que la primera fritura, que siempre es la más limpia, sea la que se ofrezca "a la vista". El tiempo de fritura no es excesivo. Nuestra intención no es cocinar toda la carne - la anchura lo impediría - sino crear una costra algo dura que impida la pérdida de fluidos. Con dos o tres minutos debería ser suficiente. Luego le damos la vuelta y hacemos lo mismo por el otro lado. Jamás lo apretéis o le hagáis cortes para que se cueza rápido, ya que con ello sólo conseguís una carne seca. Como hay infinidad de potencias de fuego, es aconsejable parar la fritura cuando observamos que hay una profundidad de algo menos de un dedo por cada lado. No hacemos los lados de la carne, sino que la metemos en el horno precalentado a 180 grados y con 5 ó 6 minutos debería quedar una carne jugosa en el interior y perfectamente asada en el exterior. Naturalmente se debe servir de forma inmediata.
El filet mignon bien hecho se muestra al corte rosado en el interior y marrón oscuro en el exterior, tal y como muestra la fotografía. Es una carne destinada a los auténticos amantes de la carne con un punto único medio o poco hecho.
ENGLISH
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The filet mignon is not a recipe but a cut of meat from beef or veal . Actually it is the end of the sirloin. The sirloin steak is an elongated portion that runs along the spine of veal and filet mignon (literally " small medallion " in French) is its end. As the name suggests , is shaped medallion. The filet mignon is the most tender, juicy and expensive beef and is considered, within the classification of quality beef, extra type . In France the filet mignon is called tournedos, in Argentina bife de lomo , solomillo in Spain , and the United States tenderloin steak although most will understand if you ask a filet mingon.There are several ways of preparing filet mignon but the simplest is the combination of pan with oven. It is a very simple to prepare but be careful to do so in a way that does not lose its juice and serve immediately or otherwise becomes a kind of shoe sole .
INGREDIENTS:
Filet mignon ( tenderloin ) of about 1 inch thick (one piece by guest)Extra virgin olive oilsaltGround black pepper
We will remove the steak from the refrigerator and let stand at room temperature for one hour at least . This is very important . Then we salt and pepper on both sides.Then we get a pan able to go into the oven. Pour a splash of olive oil and heat it almost to the point of starting to smoke. We take the steak and place it on the upper side that will be shown to the guest . This is the first fry , which is always the cleanest , that's why will be the side shown to the guest when serving. The frying time is not excessive. Our intention is not to cook all meat - its thick would prevent it - but to create a crust around rather hard to prevent fluid loss . With two or three minutes should be enough. Then we'll turn around and do the same on the other side. Never press or cut the meat to check the cooking since this will only dry the meat. When done the sides of the meat - but obvioulsy still with blood inside - , we put it in a preheated oven at 356 F degrees (180 C) and with 5 or 6 minutes the flesh should be made with the inside juicy and perfectly grilled on the outside . Naturally it should be served immediately.The filet mignon well done shows pink on the inside and dark brown on the outside , as shown in the photograph . It is a genuine meat for meat lovers with a single point medium or rare.
El filet mignon bien hecho se muestra al corte rosado en el interior y marrón oscuro en el exterior, tal y como muestra la fotografía. Es una carne destinada a los auténticos amantes de la carne con un punto único medio o poco hecho.
ENGLISH
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The filet mignon is not a recipe but a cut of meat from beef or veal . Actually it is the end of the sirloin. The sirloin steak is an elongated portion that runs along the spine of veal and filet mignon (literally " small medallion " in French) is its end. As the name suggests , is shaped medallion. The filet mignon is the most tender, juicy and expensive beef and is considered, within the classification of quality beef, extra type . In France the filet mignon is called tournedos, in Argentina bife de lomo , solomillo in Spain , and the United States tenderloin steak although most will understand if you ask a filet mingon.There are several ways of preparing filet mignon but the simplest is the combination of pan with oven. It is a very simple to prepare but be careful to do so in a way that does not lose its juice and serve immediately or otherwise becomes a kind of shoe sole .
INGREDIENTS:
Filet mignon ( tenderloin ) of about 1 inch thick (one piece by guest)Extra virgin olive oilsaltGround black pepper
We will remove the steak from the refrigerator and let stand at room temperature for one hour at least . This is very important . Then we salt and pepper on both sides.Then we get a pan able to go into the oven. Pour a splash of olive oil and heat it almost to the point of starting to smoke. We take the steak and place it on the upper side that will be shown to the guest . This is the first fry , which is always the cleanest , that's why will be the side shown to the guest when serving. The frying time is not excessive. Our intention is not to cook all meat - its thick would prevent it - but to create a crust around rather hard to prevent fluid loss . With two or three minutes should be enough. Then we'll turn around and do the same on the other side. Never press or cut the meat to check the cooking since this will only dry the meat. When done the sides of the meat - but obvioulsy still with blood inside - , we put it in a preheated oven at 356 F degrees (180 C) and with 5 or 6 minutes the flesh should be made with the inside juicy and perfectly grilled on the outside . Naturally it should be served immediately.The filet mignon well done shows pink on the inside and dark brown on the outside , as shown in the photograph . It is a genuine meat for meat lovers with a single point medium or rare.