Filet Mignon

Overview

Filet mignon refers to beef tenderloin, known as eye filet in Australia, and is the tenderest meat on the beef spine. It is characterized by more lean meat, high protein and low fat.

Tags

• staple food
• home cooking
• black pepper sauce
• butter
• egg
• filet mignon
• lettuce
• olive oil
• pasta
• tomato
• salt

Ingredients

Steps

1. 1 Take out the frozen filet mignon and defrost until soft. Then wash the tomatoes, cucumbers and cauliflower respectively, slice the small tomatoes, cucumbers and cauliflower into sections

   

2. 2 Boil water in a pot, add 1 teaspoon of salt, add pasta in the pot and cook until cooked, remove and stir in a little olive oil and set aside.

   

3. 3 Heat the pan to about 150-155 degrees, pour a little butter or salad oil, gently put the thawed filet mignon into the pan, adjust the heat to medium and fry both sides for 2-3 minutes, until the cross-section of the meat is light pink and there is no blood.

   

4. 4 Move the steak to one side, add the egg, and fry until the bottom is golden brown (while frying the egg, turn the steak over to coat the sauce evenly, and mix the sauce evenly). After turning the egg over, turn off the heat and use the residual heat to cook the egg. If you like the egg to be a little raw, you don’t need to turn it over.

   

5. 5 Arrange steak and fried eggs on a plate, surround with cauliflower or lettuce, tomatoes and cucumber slices, top with cooked pasta and top with tomato sauce. According to personal taste, corn and other auxiliary ingredients.