How Can File Mignon Be Cooked on a Grill

By savaswriter, 12th Jun 2011 | Follow this author | RSS Feed | Short URL http://nut.bz/2epgq7s4/
Posted in Wikinut>Guides>Recipes>French

Did you know that file mignon can be cooked on a grill?

File Mignon

You probably ate this menu at the restaurant but you never tried it at home. Many people may wonder how can file mignon be cooked on a grill. Filet mignon is known to be a very expensive merchandise but also has a very easy way to be cooked, to maintain its fragile aspect it must be cooked with care especially if we want to grill it. This meat has the advantage of not having to be marinated like others. Let’s see the steps that have to be taken on how to cook filet mignon on a grill…

For the gas grill:
1. The first step is to put some pepper and ordinary spices with the aid of a grilling rub on the meat and then, for a half hour let it absorb the pepper. This will bring the steak to the temperature of the room and make the spices penetrate it better. Don’t cut or pierce it because it will dry and the seasonings will go out.

2. Next place the meat on the grill for searing and be sure to turn it on very side for a good cooking (3 minutes each). But before this let the grill reach a good temperature level, medium to high is desired. After the searing process is almost done, lower the temperature of the grill so that the steak will cook a little slower, giving it time to absorb the spices and maintain a fresh soft aspect.

3. After a good searing remove the meat from the grill and place it with a spatula on warm plates for 5 minutes before eating. Put some virgin olive oil for a good aroma.

For the charcoal grill:
The same steps with some additional points: Take almost all the charcoal to one side and cook the steak on the side where the charcoal has been removed, make sure you heat the charcoal very good before placing the stake.
How to cook filet mignon on a grill? You got the recipe. What are its advantages? The excellent flavor obtained by searing the stake on a grill is a plus. You can cook from medium to rare, a very long searing is not recommended for this type of meat, it is best to be consumed as fresh as possible to maintain the seasoning. For a medium steak use a temperature 145 and for a rare one use 130, over 160 is considered too much, it will dry the meat.

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Meet the author

savaswriter
I am a Romanian writer, music producer and computer engineer and I have a native talent for the English language and grammar. I also write for

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