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Fillet recipes

Fillet recipes


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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


The roast fillet

The roast fillet is a classic and timeless second course of meat. Preparing it is not difficult, it only takes a few simple steps to obtain an excellent result. It is one of those dishes that is prepared on special occasions or on holidays, when you have more free time to devote to cooking. For the recipe of roast fillet from Salt & pepper you just need a branch of rosemary and some fillet of beef, the central part or the tail, a cut of meat very famous for its tenderness and juiciness. In this Salt recipe & amppepper the fillet is cooked in the most traditional way: browned in a saucepan and then baked in the oven for a few minutes. But what sets the roast fillet of Sale & amppepper from the other variants, it is the aroma of rosemary, which gives it a fresh and even more particular flavor. The cooking of the fillet is short, but you have to pay attention, so that the meat remains internally pink and tender and, at the same time, a delicious cooking sauce is formed that you can use to wet and enrich the taste of the slices of your roast fillet, before bringing it to the table as a protagonist

The fillet steak it is none other than the bovine muscle located in the back of the loin: it begins more or less in correspondence with the kidneys, after the ribs, and runs through the entire vertebral column of the animal up to the thigh. It is a low-fat cut of meat and not very rich in connective tissue, so it is tender and suitable for those who struggle to chew. The butcher's fillet looks like a conical piece of meat that does not exceed 3-4 kg, which is why it is very expensive. Usually, the fillet is divided into three parts: the head, that is the widest part, the heart which corresponds to the median wall and the thinner tail. Each of these parts in the kitchen is used for different preparations. For example, the "head of the fillet" is a little richer in connective tissue and therefore more suitable for obtaining thin slices to prepare carpaccio or to make morsels to cook in a pan or even to make skewers to cook on the grill. The central part, the heart has a more rounded shape from which it is possible to obtain smaller steaks, suitable for preparing " tournedos ", But also whole to prepare the Roasted fillet of Salt & pepper. The tail of the fillet is instead suitable to be minced with a knife for tasty tartare or to obtain morsels or strips but also for appetizing and tender roasts

If you are looking for a traditional meat main course, then choose the Roasted fillet of Salt & pepper it is refined in taste and tender to eat, perfect for those who want to amaze guests with a dish that is not very elaborate but of extraordinary goodness. Try it now!


Information on the main allergens

This list of allergens (ref. & QuotEUFIC & quot) is for informational purposes only. Each ingredient or technological adjuvant used in the preparation of foods that provoke food allergies or intolerances must be reported on the labels of the products on sale or in the menus offered in the catering places.


As you can see from the photo, my fillet was a fillet of beef with dark meat and a little fat around it, which makes it softer and tastier.

The thickness was of 2 fingers& hellip for those who love rare meat & egrave the best thickness!

It is preferable that the meat is a room temperature at the time of cooking then, take it out of the fridge a little earlier. Massage the surface of the meat with a little bit of d & rsquooliva oil causing it to penetrate just below the surface.

Choose one for cooking the fillet thick-bottomed pan so that the heat is distributed evenly and does not burn the meat. The difficulty of cooking such a high fillet in a pan egrave to bring it to the desired cooking without burning it on the surface.

Heat the pan or the plate in such a way that it is hot when you place the meat (by bringing your hand to the bottom of the pan you must feel the heat). Place the beef tenderloin on the pan, wait 30 seconds and then check that the meat is sealed underneath.

Turn the fillet to seal the other side. When turning the meat, do not pierce it otherwise the juices come out.

When the fillet is sealed on both sides you must proceed with cooking being careful not to burn the surface.

Therefore, we turn the fillet on 1 side and slightly lower the heat. We leave cook for about 1 minute. We turn to the other side and let it cook for another minute.

To have one rare like the one in the photo you have to cook the meat for 2 minutes per side. If you like it more cooked continue for a few more minutes.

Once cooked, turn off the flame, add del coarse salt on the surface e cover with a lid. Let the meat rest like this for about 1 minute. In this way, the juices, which tend to go towards the center during cooking, will be redistributed over the entire surface.

Serve your fillet of beef in a pan with a nice mixed salad or with a nice side dish of vegetables like beets And chicory. For those who do not know, in fact, the vegetables accompanying the meat attenuate the inflammatory capacities of the intestine.

Your fillet in a pan is ready and when you cut it you will know how good you have been!


Fillet Recipes - Recipes

A great tasty and quick alternative to prepare fish fillets, you can also use sole if you prefer!

INGREDIENTS for 2 people:

250 g of plaice fillets
flour 00
a knob of butter
the juice of half a lemon
1/2 glass of dry white wine
a pinch of salt
chopped fresh parsley

Wash and dry the fish fillets.
Wet them with milk, drain and flour them. Heat the knob of butter in a pan without frying or browning it. Add the plaice and brown on both sides for 2 minutes on each side. Add half a glass of white wine and let it evaporate. Season with salt and put the fish fillets on plates. Add the lemon juice to the still hot pan containing the fillet cooking liquid. Pour the sauce over the plaice, add the chopped parsley and serve.
Enjoy your meal!

6 comments:

We have just made a post on the blog of La Scuola de La Cucina Italiana dedicated to plaice.
If you like you can have a look!
Soon

Tonight I try this recipe, it looks great! But is the fillet cooking those 2 minutes per side? Isn't that cheap?
Thanks :)

@ Rosanna: First you cook it for two minutes on each side, then you wet it with the wine and let it evaporate then it remains in the pan for another 5 minutes. then you see when it's ready
Thank you for the compliments, let me know! )

I try it tonight. but frying a clove of garlic along with butter would ruin everything?

try so you will tell me)
I preferred not to cover the flavor of the fish and lemon too much, but if you want you can try it :)


Pork fillet in the world

And if you want to let yourself be carried away by the aromas and flavors that come to us from the Far East, remember that pork is the main ingredient of many Asian dishes. For example, the most famous is the Sweet and Sour Pork of the Chinese tradition, based on bites of meat in batter that are fried (or browned in a pan, if you want to maintain a healthy weight).

In addition to this dish, pork enriches numerous other traditional oriental dishes, such as fried rice, i noodles but also the ramen (the typical Japanese soup which is becoming more and more popular in the West too).


  1. Take the meat out of the refrigerator at least half an hour before cooking, otherwise it will be too cold and put in contact with the hot plate will lower the temperature. Dab the meat with kitchen paper, both to eliminate any bone residues, and to eliminate water, which prevents good cooking.
  2. Wash the rosemary, select the leaves and finely chop them with the crescent on a cutting board.
  3. Peel the garlic and slice it.
  4. Heat the cast iron plate over a high flame. While it is heating, add a little oil and dry it with kitchen paper.
  5. When the plate is very hot it will begin to emit a faint, barely perceptible smoke. Throw a handful of coarse salt, rosemary and garlic on the plate, then put the meat.
  6. Let it cook for 2-3 minutes, without touching it, so that it can cook well. Keep the flame rather lively. Neither water should appear on the bottom of the plate (temperature too low), nor smoke excessively (temperature too high). In both cases, cooking would be compromised. If you need to cook more than one fillet at the same time, get a plate of adequate size to heat over high heat, otherwise cook one at a time.
  7. After 2-3 minutes, lift a flap of the meat to assess the state of cooking. It must be well browned and have the classic brown streaks, a sign that cooking has taken place correctly. Continue cooking for 1 minute if it is not golden brown or if you like it well done (do not exceed, however, otherwise it would become very hard!).
  8. Turn the meat without using tools that can prick it, otherwise the internal juices will escape, to the detriment of softness.
  9. Cook the meat on the second side as it was done for the first side. Sprinkle with more chopped rosemary and a generous grind of black pepper.
  10. After cooking, put the meat on a plate or in a baking tray and cover with aluminum foil. Let it rest for a couple of minutes to allow the juices that are concentrated in the center of the fillet to redistribute themselves, helping to make the meat more uniformly soft.
  11. Put the fillet on the plate and season it with a drizzle of oil and, if you like, a few drops of balsamic vinegar. Garnish with the chopped rosemary and serve.

French fries, baked potatoes, salad.


Amberjack Fillets: Two Gourmet Recipes from the Best Restaurants in Campania

# 1 Procidana amberjack fillet

Ingredients for 4 people

4 amberjack fillets of 250 g each
1 clove of garlic
2 glasses of wine
100 g of capers
100 g of black olives
extra virgin olive oil
parsley
Salt and Pepper To Taste.

Preparation

Take the amberjack, fillet it and peel it.

Then, in a saucepan, brown the garlic in the olive oil, add the black olives, capers, parsley and finally the amberjack fillet.

While it begins to cook, sprinkle with plenty of wine and season with salt and pepper.

When cooked, sprinkle the amberjack fillet with freshly chopped parsley.

(recipe from the Crescenzo restaurant, Procida)

# 2 Baked amberjack fillet with Sorrento olive sauce

Ingredients for 4 people

1 kg of fresh amberjack
120 g of Sorrento olives
200 g of potatoes
garlic
extra virgin olive oil
White wine
pepper, salt and parsley

Preparation

Take the amberjack and cook it directly in the oven or in salt.

Then make the sauce following this procedure.

Take a pan and add oil, garlic to fry and then the olives into small pieces.

Deglaze everything with white wine.

Separately, blanch the potatoes that you first cut into circular slices, they must not be too soft.

At this point pass the fillets in the oven.

First place the potatoes in the pan, making a sort of & # 8220letto & # 8221, put the amberjack fillets on top and bake for 10 minutes at 180 degrees.

Then serve each single amberjack fillet always with the bed of potatoes underneath accompanied with the sauce prepared before.


Beef Wellington

The Beef Wellington it's a second course of meat for important occasions. The recipe requires a good familiarity in the kitchen: it provides the double cooking of the meat, which is first seared in a pan, then covered with mushroom sauce and raw ham, and then wrapped in puff pastry and finish cooking in the oven.

RECIPE EXECUTION COMMITMENT
PREPARATION 30 MIN
COOKING 60 MIN
REST PLACE IN THE FRIDGE
REST 15 MIN
PORTIONS 4 PORTIONS
  • 1 fillet of beef of 800 g
  • 1 roll of puff pastry
  • 300 g of champignon mushrooms
  • 150 g of raw ham
  • mustard
  • 1 yolk
  • extra virgin olive oil
  • 1 knob of butter
  • salt
  • pepper

A second course of meat for important occasions, the Beef Wellington is a recipe that has as its protagonist the cut of beef best known and prized for its tenderness and thinness. Normally in the kitchen it is customary to divide the fillet steak in three parts: head, heart and tail. The head of the thread is the part that is used for the fillet steaks, suitable for preparation in a pan. From the heart, on the other hand, the Chateubriand or i tournedos, intended for grilled preparations. Finally, from the tail, i filet mignon, intended for cooking in a pan, often accompanied by complex and refined sauces.

Fillet Wellington is also known by the name of fillet crusted, because the meat is wrapped in a crunchy puff pastry which, during cooking, absorbs all the sauces and flavors of the fillet, imprisoning the taste and aromas inside. This recipe has English origins and the name seems to be dedicated to Arthur Wellesley, who became Duke of Wellington in 1815. According to the story, the Duke was a man of difficult tastes in the kitchen, until he tried this crusted fillet, which became his dish. favorite.

The Wellington fillet recipe requires a good familiarity in the kitchen, especially for the double cooking of the meat: the meat is first seared in a pan, then covered with a tasty mushroom sauce and enclosed in a layer of raw ham, then wrapped in puff pastry and finished cooking in the oven. Discover other recipes in our section dedicated to beef-based main courses.


The variants of the recipe

The variations of this recipe are different and very appetizing such as the stewed pork fillet enriched with tomatoes, vegetable broth and a little black olives. For a slightly more sophisticated recipe, you can opt for the pork tenderloin with apples, while for a more decisive and savory taste you can add mustard or balsamic vinegar. To find out more, take a look at the recipe for pork tenderloin stuffed with vegetables.