Henry IV Filet Mignon

2024-06-24 07:07:36  Views 2 Comments 0

Ingredients

Fillet steak (3cm thick) ( 1 piece )
Artichoke ( 1 )
Potato balls ( 4 )
Toast slices ( 1 piece )
Butter ( 30g )
Lemon ( Half )
Salad oil (appropriate amount)
Sea salt ( Adequate amount )
Freshly ground pepper ( appropriate amount )
Béarn sauce ( appropriate amount )
Watercress ( a little )
Low-gluten flour ( a little )

How to make Henry IV filet mignon

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    1. After thawing the steak in the refrigerator, place it at room temperature for more than 30 minutes.Remove fascia from steak.

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    2.Use kitchen paper to absorb the moisture on the surface of the steak, and tie it into a circle with cotton thread Tubular.

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    3. Grind an appropriate amount of pepper and sea salt on both sides of the steak and brush it with a layer of salt.Set aside salad oil.

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    4. Remove the stems from the artichokes and remove the bottom hard shell.

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    5.Peel off the empty part of the upper half.

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    6.Peel off the bottom skin and apply lemon juice immediately.

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    7. Take a pot and add an appropriate amount of water, add a little low-gluten flour, and squeeze in Mix the juice of half a lemon with the squeezed lemon and bring to a boil.Cook until a knife can easily be inserted through the artichokes.

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    8.Take out the artichoke and wash away the mucus on the surface.In another pot, add 10 grams of butter and appropriate amount of water to cook the artichokes.

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    9. Take out the plush part in the middle and set aside.

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    10. Dig the potatoes into balls with a baller and fry them in salad oil until Ripe.

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    11. Decant the salad oil, add 15 grams of butter and fry until fragrant.

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    12. Heat the steak pot over high heat until smoking, and add the steak.Don't move and fry for 1 and a half minutes.

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    13.Pinch it up and turn it 90 degrees and fry for another minute and a half.

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    14.Turn over and fry for two minutes and a half.Then roll and fry the sides.

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    15. Take it out and put it on the shelf, cut off the binding wire, and connect it with a plate.Cover with foil and let the steak rest for 5 to 7 minutes.

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    16. Place the potato balls on the artichokes and add the butter for frying the potatoes.Heat a pot and grind some sea salt to taste.

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    17. For toast bread slices, use a mold with the same diameter as the steak.Spread butter and bake in oven until golden brown.

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    18. When placing the plate, place the toast slices under the steak and place it on the plate.Potato balls filled with artichokes, an appropriate amount of Béarnaise sauce, and an appropriate amount of watercress are placed on top to complete.

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    19. When you cut it open, the steak was nearly medium rare, tender and juicy.

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    20. Compare the Le Cordon Bleu tutorial to see how similar it is.

Tips

The recipe for Béarn Sauce is in my previous recipe "Béarn Sauce", so I won't repeat it here.

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