Beef tenderloin steak
Description
The dish is prepared without unnecessary complications. The ideal filet mignon is made from beef. You should also choose the right meat (without tendons, preferably steak cut). Filet mignon differs from the usual cutlet in that it is cooked without breading. It is pure (seasoned) meat, seared on both sides. Serve filet mignon immediately while hot. Delicious meat. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. The meat should be sliced into thin pieces. Choose fresh meat. It's best to use veal or beef without streaks and tendons.
- 2
Step 2
2. Pound each piece of meat with a meat mallet so as not to tear the flesh. The meat pieces should remain intact. Season the meat with salt and spices on both sides.
- 3
Step 3
3. Sear the tenderloin for 1.5-2 minutes on each side on a well-heated pan.
- 4
Step 4
4. Serve the languet with sliced vegetables and fresh herbs. This meat tastes similar to steak. I didn't feel like serving it with mashed potatoes or any other side dish. A clean piece of meat with vegetables makes a perfect lunch or dinner. It's genuine hearty food that both men and women would gladly enjoy.