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How can i make King of Steaks with Blue Cheese

   Filet Mignon Recipe …King of Steaks with Blue Cheese Butter
Cooking Conversion Table
Four 6 ounce filet mignon steaks (I like a thickness of at least 1 1/2 inch. I also recommend you purchase natural beef if at all possible.) Kosher salt and freshly ground pepper 2-4 tablespoons of clarified butter (see below) Bleu Cheese Butter (click the link for the recipe)
Let the meat sit at room temperature for about an hour Heat the clarified butter (see below) in a large sauté pan or cast iron skillet over moderately high heat Salt and pepper the filet mignon to taste Place the steaks in the pan and cook until well browned on the bottom and about half done (cooked) Turn the steaks over and continue to cook to desired temperature (have your thermometer handy and see cooking temperature table below) Important: If the steaks are fairly thick and you are cooking them to medium or above, turn the heat down to medium or medium-low when you turn your steaks over so the meat will not brown too much. Using your meat thermometer, check for doneness Remove from heat to warmed plates and place sliced bleu cheese butter on top of each steak
To clarify butter:
• Melt butter over very low heat
• Skim off what comes to the surface
• Slowly pour off the oil part into another container
• Discard the solids
Meat Thermometer Cooking Temperatures

NOTE! The meat continues to cook for a few minutes after
you remove it from the heat.
• RARE: 130-140 degrees
• MEDIUM-RARE: 140-150 degrees
• MEDIUM: 150-160 degrees
• WELL DONE: 160-170 degrees
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