Fillet Mignon (or fillet steak, as it is called in English) is the most tender part of the beast and therefore requires some attention when it comes to cooking, otherwise you can easily get a dry piece of meat and / or something that is not is as tender, as it should be.
This is a tender because the filet is a beef tenderloin mignon, a little muscle is used in the back of the rib cage, and it is a fact that it is never subjected to strong tension that it remains so tender. For the same reason, it has very little fat (if any), marble in it, and it also contributes to tenderness. This piece of meat is also renamed for its price (and, in my opinion), its lack of taste.
I agree that this last moment is open for discussion, but be that as it may, I believe that this makes the cooking process more important to ensure the preservation of the texture and bring the maximum to the maximum. In addition, it should not dry out.
Many people like to grill steak, and I am not an exception, so I will start with this as the No. 1 method, yes, it is quick and easy to do, but it is also easy to get wrong. To get the maximum flavor, it is so important that your grill plates are very hot, because by doing this, your steak will be crisp in the fresh air (adding flavor) and seal the juices to keep your steak moist. Turn it over once and only once, do not put pressure on it, because it will push out the juices and start it after cooking, and not before. If you are seasoned (salty) before you stiffen the steak, and also the salt will protect the steak from the heat - not what we want. Two minutes for each side of the steak will be perfect.
Method number two is also an extremely popular grill filet recipe on the grill, and it cooks it wrapped in bacon, but the big problem with this is to get the bacon with a crispy crown outside, without overcooking the steak and drying the meat.
Essentially, you pallete fry the whole tenderloin after wrapping it in striped bacon (fixed with cocktail sticks). Saliva, roasting on high heat, takes about 10 minutes to fry the bacon and gently cook the outer area of the tenderloin, and then the meat is removed from the gutter and allowed to cool.
After cooling, the cocktail sticks are removed from the bacon (the bacon stays in place because it has climbed well), and the portion cooked on the tenderloin is sliced thickly to get minion fillet steaks already wrapped in crispy bacon.
It’s just a matter of following the recipe above in terms of cooking hot and fast serving of each side of the steak for about 2 minutes and no more. Season and serve.
