CLASSIC FILET MIGNON [RECIPE] 클래식 안심 스테이크

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How to Cook a Filet Mignon Indoors - Steak University

Hi I’m Chef Philippe, corporate chef for Chicago Steak Company, and welcome to my kitchen. Today, we are looking at the most popular gift item, USDA Prime Filet Mignon. First, I want to talk a little bit about the steak, and then we will dive into step by step cooking instructions so you can make the perfect Filet Mignon. It is also called the Tenderloin and is known for just that, its tenderness. This steak is sure to please anyone who receives it and because of its popularity it makes a great gift if you don’t know what to get someone. Let’s take a look at our Filet Mignon. This is a USDA Prime Filet Mignon, which means it comes from the top 2% of beef in the US. Now we also offer an Upper One Third USDA Choice line of steaks which are steaks that just missed the USDA Prime grade, but don’t have the ticket price associated with USDA Prime. Today we are going to be cooking a USDA Prime, Wet Aged Steak. Now, you might be asking “What is a Wet Aged Steak?” That is a great question, and I encourage you to watch our Distinction Video where I talk about that in more detail, but in short, aging is a process that makes a steak more flavorful, juicy, and delicious. There are two methods of aging: Wet Aging & Dry Aging and we offer both. Today we are going to be cooking a USDA Prime Filet Mignon that has been wet aged for 6 weeks. You have now received our USDA Prime Filet Mignon. And as you will open up your packaging you will see that the product is frozen as described on our website. We need to be sure to place it in a refrigerator for a minimum of 24 hours to make sure that our product has had the opportunity to thaw all the way through. Now that we had the opportunity to thaw them out properly we want to make sure we take them out and give them a chance to bloom for 30 minutes. This will allow the steaks to come to room temperature making it easier for the cooking process so that you have the same temperature all the way through. Let’s take the product out and let’s get it ready! What we want to do in the meantime is make sure that we oil our grill to make sure that your steaks will not stick. A little bit of vegetable oil and a brush and just lightly brush the grill. If it flares up it will stop very shortly. Here we are with our Chicago Steak seasoning blended specifically for our incredible steaks. What we want to make sure is 5 minutes before cooking the product on your grill that has been oiled; we want to make sure we season generously on both sides giving the steaks an opportunity to absorb the flavors without the salt drying out the moisture. We will let these sit for 5 minutes. Next step, we are going to put our products on our pre-oiled grill, 5 minutes later. You can hear the steaks sizzling on your grill. Let’s talk about the cooking process and what we’re going to do. Basically, we are going to cook the steaks. Since they’re 2 and half inches thick we are going to grill for about 1 minute to 1 minute and 10 seconds on both sides. Giving it a nice sear and a nice crust so that all the wonderful juices from the marbling of your USDA Prime Filet Mignon will stay in your steak and melt in your mouth versus burning on your grill. It’s been about a minute so let’s flip these steaks. As you can see, you have nice grill marks on here already which are really a tell-tale that your seasoning is crusting on top of your filet mignon. Perfect! Let’s give em another minute. While we’re waiting for this last minute we have our oven pre-heated to 450 degrees Fahrenheit so it’s nice and hot. We’re going to put these two filets, in the frying pan, in the oven for about 7 minutes. Also, you can check out our website where we have a grilling chart available that will show you how long to cook your steak depending on how you like it. Now that we’ve put our filet mignon in the oven we’ll let them cook for 6-7 minutes, come back, check them out and get ready to eat. Can you hear the sizzle? I can smell the seasoning and flavor; it’s just incredible. I can’t wait to dive into this. Now that our steak had 2-3 minutes to rest for the juices to settle and make sure they stay inside of your steak. With a sharp slicer let’s see what we have. Wow! Perfectly cooked, you can see these juices come out of here. Perfect medium just like the way we wanted it. I like to steal a little bit so I’m going to steal a little bit of this one. I’m at a loss for words. This is just the best USDA Prime Filet Mignon here at Chicago Steak Company. You will love this filet and come back for more. Don’t forget to subscribe to our YouTube channel and we’ll see you next time on Steak University TV! Visit us : http://www.mychicagosteak.com/ Facebook: https://www.facebook.com/ChicagoSteakCompany?v=wall Twitter: https://mobile.twitter.com/MyChicagoSteak Google +: https://plus.google.com/+Mychicagosteakco/posts#+Mychicagosteakco/posts Pinterest: http://www.pinterest.com/MyChicagoSteak

등심스테이크 굽는법 (How to cook the perfect steak) | 나도한끼

Tip.한우 사서 구워드시면, 대충 익혀먹어도 맛있습니다. 구독과 댓글은 저에게 큰 힘이됩니다.

How To Cook A Cheap Steak Vs. An Expensive Steak

Here is what you'll need! PAN-SEARED FLAP STEAK Servings: 2-4 INGREDIENTS 1 pound flap meat ½ cup low-sodium soy sauce 2 tablespoons ground black pepper 4 large cloves garlic 3 tablespoons vegetable oil Gallon-sized plastic zipper bag Cast-iron skillet PREPARATION 1. Place flap meat, soy sauce, and pepper in the gallon-sized plastic bag. 2. Place garlic cloves on a flat surface and crush with hand using palm. Just enough to crack the clove open a bit. 3. Add garlic to bag and seal, making sure to remove as much air from the bag as possible. 4. Massage the contents of the bag to ensure the soy sauce mixture is completely coating the meat. 5. Leave bag in the refrigerator to marinate for 1-12 hours. 6. Place cast-iron skillet in cool oven and preheat to 475°F/240°C. 7. Remove steak from marinade and thoroughly pat dry. 8. Once oven is preheated, transfer skillet to stovetop and place on place on high heat. 9. Add oil to skillet. 10. Once oil starts to shimmer, but before it starts to smoke, carefully place steak in pan. 11. Flip steak every 30 seconds to a minute, moving the steak to the hottest parts of the pan each time. 12. Once internal temperature reaches a few degrees below 135°F/57°C remove steak from pan and place on a cutting board to rest. 13. Let rest for 8-10 minutes. 14. Slice steak against the grain and serve! REVERSE-SEARED RIB EYE Servings: 2-4 INGREDIENTS 1 1.5- to 2-inch-thick rib eye steak Salt 3 tablespoons vegetable oil Optional: Pepper PREPARATION 1. Liberally season steak on all sides with salt and (optional) pepper. Place steak in fridge for 1 to 24 hours. If leaving for more than an hour, cover with plastic wrap. 2. Preheat oven to 275°F/140°C. 3. Transfer steak to a wire rack on top of a baking sheet. 4. Bake for about 20-30 minutes, until the internal temperature reaches about 95°F for medium-rare. 5. Preheat cast-iron skillet on high heat for 10-15 minutes. 6. Add oil to skillet. 7. Once oil starts to shimmer but before it starts to smoke, carefully place steak in pan. 8. Cook for about 1-2 minutes per side, or until the internal temperature is a few degrees below 135°F/57°C and a dark crust has formed. 9. Rest the steak on a cutting board or wire rack for about couple minutes. 10. Slice steak and serve! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Lazy Breeze_Full Licensed via Warner Chappell Production Music Inc. Zoomania_fullmix Licensed via Warner Chappell Production Music Inc. Baden Mcm_Main Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/10552

[ENG CC] 치이익- 소리도 맛있는 찹스테이크 : Chop Steak [아내의 식탁]

- 색색의 야채와 어우러진 진한 고기의 맛! 와인과도 잘 맞고, 가족들과 함께 먹기에 좋은 메뉴예요~ 찹스테이크 앞에 둘러앉아 즐거운 이야기를 나누어보세요.^^ How to make ordinary day to extraordinary day? Here is the key: Chopped Steaks! Various vegetables and deep-flavored juicy beef! Pairing wine with steak and brings the joy to family dinner. You can smell the happiness while you’re roasting beef. ㅡ [찹스테이크 레시피] - 2~3인분 - - 재료: 쇠고기 등심(또는 안심) 300g, 파프리카(빨간색) 1/2개, 양송이버섯 8개, 오이고추 2개, 마늘 3쪽, 양파 1/2개, 올리브유 약간, 버터 1큰술(생략가능), 파슬리가루 약간 - 소스 재료: 스테이크소스 4큰술, 케첩 2큰술, 굴소스 1큰술, 머스터드 소스 1/2큰술, 다진마늘 1작은술, 소금 약간, 후추 약간 [INGREDIENTS] - BASIC: Sirloin(Beef) 300g, 1/2 Paprika, 8 Button Mushroom, Cucumber Flavored Chili, 3 Garlic, 1/2 Onion, Olive Oil, Butter 1Tsp, Parsley, Rosemary - Sauce: Steak Sauce 4Tsp, Ketchup 2Tsp, Oyster Sauce 1Tsp, Mustard Sauce 1/2Tsp, Crushed Garlic 1tsp, Salt, Pepper ㅡ step 1. 쇠고기는 키친타올에 올려 핏물을 제거하고, 사방 3센치 크기로 자른 후 올리브유 1큰술과 마늘편, 약간의 소금, 후추를 뿌려서 5분 정도 재워주세요. 1. Place steak on kitchen towel and remove the blood. Chop steak into 3cm cube, marinade with olive oil, garlic slice, salt and pepper, and rest for 5 mins. step 2. 오이고추와 파프리카, 양파는 먹기 좋은 크기로 잘라주세요. 마늘은 편으로 썰고, 양송이버섯은 2등분해서 잘라주세요. 볼에 소스재료를 넣고 잘 섞어주세요. 2. Slice cucumber pepper, paprika, and onion evenly. Slice garlic and cut white mushrooms into half. Combine all Sauce ingredients in a bowl and mix. step 3. 팬에 버터 1큰술을 두르고, 마늘편과 고기를 넣어 고기의 겉면을 익히다가 손질한 야채를 넣고 1분 정도 볶은 후, 약간의 소금과 후추로 간을 해주세요. 3. Coat pan with butter, place garlic slice and chopped steak and roast the surface. Combine vegetables in pan, stir for 1 mins, and season to taste with salt and pepper. step 4. 소스를 넣어 골고루 섞어지면 불을 끄고 파슬리가루를 뿌려주세요. 4. Pour sauce and mix enough, remove from heat and sprinkle some parsley leaves. ㅡ *요리가 즐거운 시간, 아내의 식탁* FACEBOOK: https://www.facebook.com/wifetable KAKAOSTORY: https://story.kakao.com/ch/wifetable BAND: http://band.us/@wifetable INSTAGRAM: @wifestable EMAIL: wifestable@gmail.com

Filet Mignon

chef Mooney makes a great fillet Mignon with bacon

This is one of the best Filet Mignon stake tutorial
FYI
Check Doneness - Internal Temperature

Rare
135°F

Medium Rare
140°F

Medium

160°F
Well Done

170°F

Ingredients

Filet Mignon 200g
carrots 50g
potatos 200g
onions 250g
red wine(non sweet) 1cup
grana padano cheese 60g
salted better 15g+15g
salt& pepper seasning
vegetable oil -------------

촉촉하고 부드러운 안심스테이크 만드는 방법입니다
(고기구울때 연기가 많이 날수 있으니 집에 화재경보기를 주의하세요, 깜짝놀라실수 있습니다.)

온도계를 가지고 계시다면 스테이크의 내부온도를 체크 해서 익힘정도를 확인할수 있는데요 온도는 아래와 같습니다 (스테이크 중간에 찌르셔야 합니다.)
Rare
135°F

Medium Rare
140°F

Medium
160°F

Well Done
170°F

재료

안심 (중간부위) 200g
당근 50g
감자 200g
양파 250g
레드와인(달지 않은것) 1cup
grana padano 치즈(파마산도 괜찮습니다) 60g
가염버터 15g+15g
소금, 후추 간 할 정도
vegetable oil 조금

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