Apero melon/pasteque/filet mignon. Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French, this cut is always called filet de bœuf ("beef fillet"), as filet mignon refers to pork tenderloin. This Fillet Mignon Recipe will produce a perfectly cooked Fillet that will rival any high end restaurants Fillet.
It'll always be one of our favorite cuts of meat. A nice, salty crust is absolutely key for filet mignon. And this is only achieved if the pan is super hot and the oil is almost smoking. You can cook Apero melon/pasteque/filet mignon using 4 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Apero melon/pasteque/filet mignon
- It's of melon jaune.
- Prepare of melon orange.
- Prepare of pasteque.
- Prepare of filet mignon ou jambon cru.
Un apéro healthy, gourmand et sucré ? C'est mission possible avec les recettes de Powerdiet, réalisées par des professionnels de la santé ! Cette semaine, on craque pour la salade de melon, pastèque et menthe. A servir à l'apéro, au goûter ou au dessert pour en mettre plein la vue à tes amis !
Apero melon/pasteque/filet mignon step by step
- Former des boules de fruits. Avec un pic mettre un morceau de filet mignon ou jambon cru. Bien frais.
Ajoutez des billes de mozzarella et les tomates cerises, le tout proportionnellement. Déposez un filet d'huile d'olive sur chaque melon. Filet mignon is the most tender cut of beef you can buy, and doesn't require fancy seasonings - coarse salt and fresh cracked pepper is all you need How To Make the Perfect Filet Mignon: It's practically foolproof if you have a meat thermometer, but you can also use the finger test just in case you don't. Filets mignon are considered the king of steaks. Delectable filet mignons get a coating of crushed peppercorns, then are cooked to perfect doneness and served with a velvety cream sauce to take the peppery bite down a notch.
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