Poached beef filet mignon in red wine

Overview

Because my son is a beef lover, the most common thing we eat at home is beef. In order to provide our children with a variety of delicious food, I have also learned how to cook a lot of beef. As for steak, in addition to the most commonly made pan-fried steak, you can also learn some other methods, such as today's red wine-boiled steak. Wave cooking, also known as water-wave cooking, is one of the basic skills of Western cooking. The main difference between wave cooking and ordinary boiling is the water temperature. It is not the 100°C boiling water of ordinary boiling, but the water temperature is 70--85°C, that is, the soup on the surface begins to fluctuate, but there should be no obvious bubbles. A more vivid description should be called warm cooking. Haha, this cooking method is easier to control with a thermometer. Another difference is that it is different from the boiling method. In boiling, you usually add enough flavor to the soup. In addition to salt, you also add broth, spices, red wine, fruit vinegar, etc., which is enough to give the ingredients of boiling enough flavor. In order to achieve a better cooking effect, today's kitchenware is a casserole, which will heat more evenly and taste better. The smell is not very easy to control on a gas stove. I used an electric ceramic stove. Its high and low temperature control buttons can easily control the temperature at around 80°C. I have to say that new products of modern technology have made many kitchen techniques that are difficult to achieve a reality

Tags

• hot dishes
• foreign cuisine
• old man
• western food
• autumn recipes
• winter recipes
• candlelight dinner
• beef filet
• cinnamon
• clear soup
• red wine
• star anise
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 A piece of filet mignon, the thickness should be enough. The thickness of mine is 5 cm. I use fresh ones. After washing, use kitchen paper to dry the surface moisture

   

2. 2 Put rapeseed oil in the wok. The temperature of the rapeseed oil can be appropriately high so that there will be no fumes

   

3. 3 When the oil temperature is 60% hot, that is, 180°C, put in the beef. The high temperature will cause the surface of the beef to shrink and change color quickly

   

4. 4 About half a minute, turn over and fry for about half a minute. Take it out when the surface changes color

   

5. 5 Take the fried beef out, it just changes color on the surface to lock in the moisture inside

   

6. 6 Put a little oil in the pot and fry the spices until fragrant

   

7. 7 Put the clear stock in the casserole, that is, the stock without fat, and add the fried spices

   

8. 8 Add red wine

   

9. 9 Add fried beef

   

10. 10 After the fire boils, adjust the temperature control of the electric ceramic stove from 600 to 250. This is not the temperature amount. 250 basically means maintaining a constant temperature of about 80 degrees

    

11. 11 The temperature is measured at 87.9°C. This is just the beginning of cooling. The temperature will drop a little later and return to below 85. Keep this taste and cook for an hour. Boiling can cook the steak until it is fully cooked, and the beef is still delicious. If you like the tender texture like pan-fried half-rare, just control the time to 15-20 minutes. During this period, you can keep pressing the maturity of the beef with your hands until you like it.

    

12. 12 When the beef is cooked, take it out

    

13. 13 Take a little beef broth and add a little water starch to thicken it to make a sauce

    

14. 14 Finally, cut the steak into small pieces, put it on a plate and pour the sauce on it and enjoy