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.

저렴한 호주산 소고기로 한우 뺨치는 스테이크 만들기

재료: 호주산 부채살 400그램 물 1컵 천일염 1 Tbsp 설탕 1 Tbsp 식초 1/2~3/4 Tbsp 피쉬소스 1 Tbsp 다진 마늘 1쪽 후추

Tips & Tricks #1 - Poor Man's Filet Mignon

Jack Scalfani shows you how to make a cheap steak taste delicious. Be sure to subscribe to this channel and Jack's new channel "Jack on the Go" http://youtube.com/jackonthego steps for tenderizing: -- coat entire top of steak with coarse salt. -- leave sitting out on counter for 1 hour per inch of meat -- completely wash off salt. Pat dry the meat with a paper towel -- cook and season as you normally would. Don't add any type of salt while cooking. Not garlic salt, onion salt or regular salt. Enjoy!

집에서도 완벽하게✨스테이크 맛있게 굽는 법👩🏻‍🍳: The Perfect Steak [아내의 식탁]

- ‘집에서 구워도 레스토랑 같은 맛이 날까?’ 고민이셨다면, 오늘 영상을 꼭 참고해주세요! 집에서도 취향에 맞게 완벽하게 스테이크를 구워 낼 수 있답니다. 버터의 풍미와 허브의 향이 살아있는 근사한 스테이크로 행복한 식탁을 완성해보세요. [재료] - 안심, 등심(두께 2~3센치) ──────────────── [쇠고기 마리네이드(쇠고기 밑간하기)] 쇠고기는 굽기 전에 냉장고에서 미리 꺼내 상온에 30분 정도 둔 후 허브소금과 후추, 올리브유를 뿌려 밑간 해주세요. [쇠고기 굽기] ① 달군 그릴 팬에 올리브유를 두른 후 쇠고기를 올려 센 불에서 앞 뒤로 각각 1분씩 굽고, 쇠고기 위에 버터를 올린 후 허브를 넣어 중불에서 2분 정도 더 구워 주세요. (고기 두께에 따라 굽는 시간을 가감해주세요.) ② 쇠고기를 구운 육즙에 허브와 버터를 넣고, 녹은 버터는 숟가락으로 쇠고기에 뿌려주세요. Tip! 구운 쇠고기는 종이 호일로 덮어 5분 정도 레스팅하면, 고기의 육즙이 골고루 퍼져 전체적으로 풍미가 좋은 스테이크를 만들 수 있어요. ──────────────── [스테이크 굽기 5단계] 스테이크는 익힌 정도에 따라 고기의 식감과 육즙(맛)에 차이가 있을 수 있답니다. ✔ 고기 굽는 익힘 정도에 따른 5단계 ① 레어(Rare) - 2분 정도 굽기 스테이크 겉표면은 연한 갈색이고, 가운데는 붉은빛이 도는 상태 ② 미디엄 레어(Medium Rare) - 4분 정도 굽기 레어보다 조금 더 익힌 상태로 가운데에 연한 핑크빛 육즙이 보이는 상태 ③ 미디엄(Medium) - 6분 정도 굽기 스테이크 겉표면은 갈색이고, 중간부분에는 연한 핑크빛의 육즙이 보이는 상태 ④ 미디엄 웰던(Medium Welldone) - 7분 정도 굽기 스테이크 겉표면은 짙은 갈색이고, 가운데는 연한 갈색이 도는 상태 ⑤ 웰던(Well done) - 8분 정도 굽기 스테이크 겉표면은 짙은 갈색이고, 쇠고기가 완전히 익은 상태 ㅡ [아내의 식탁 앱 다운받으러 가기] - https://goo.gl/rozOBh - https://goo.gl/rozOBh ㅡ *요리가 즐거운 시간, 아내의 식탁* FACEBOOK: facebook.com/wifetable INSTAGRAM: @wifes_cuisine EMAIL: wifestable@gmail.com *이 영상의 다운로드 및 2차 편집을 금지합니다.* © 2017 by Wife's cuisine. All rights are reserved. #perfectsteak #beststeak #howtocook #steak

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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