The roasted fillet it is a second classic and timeless meat. Preparing it is not difficult, it takes just a few simple steps to get an excellent result. It is one of those dishes that is prepared on special occasions or on holidays, when you have more free time to devote to cooking. For the recipe of roasted fillet of Salt and pepper you need only a branch of rosemary and beef fillet, the central part or the tail, a cut of meat very renowned for its tenderness and juiciness. In this Sale & Recipepepper the fillet is cooked in the most traditional way: browned in a saucepan and then baked in the oven for a few minutes. But what distinguishes the roasted fillet of salt&pepper from the other variants, is the aroma of rosemary, which gives it a fresh and even more particular taste. The cooking of the fillet is short, but you have to pay attention, so that the meat remains internally rosy and tender and, at the same time, a delicious cooking bottom is formed that you can use to wet and enrich the slices of your taste. roasted fillet, Before bringing it to the table as a protagonist
The fillet steak it is nothing other than the muscle of the bovine that is found in the posterior part of the loin: it starts more or less in correspondence of the kidneys, after the ribs, and covers the whole vertebral column of the animal up to the thigh. It is a cut of little fat meat and not very rich in connective tissue, so it is tender and suitable for those who find it hard to chew. The fillet from the butcher looks like a piece of conical meat that does not exceed 3-4 kg, so it is very expensive. Usually, the fillet is divided into three parts: the head, ie the widest part, the heart that corresponds to the median wall and the thinnest tail. Each of these parts in the kitchen is used for different preparations. For example, the "head of the fillet" is a bit richer in connective tissue and therefore more suitable for obtaining thin slices to prepare the carpaccio or to make bites to cook in the pan or even to make skewers to cook on the grill. The central part, the heart has a more rounded shape from which it is possible to obtain smaller steaks, suitable for preparing the "tournedos”, But also whole to prepare the roasted fillet of salt & pepper. The tail of the fillet is instead suitable to be chopped with a knife for tasty tartare or to obtain morsels or strips but also for appetizing and tender roasts
If you are looking for a second course of traditional meat, then choose the roasted fillet of salt & pepper it is refined in taste and tender to eat, perfect for those who want to amaze their guests with a dish that is not very elaborate but of extraordinary goodness. Try it now!
Preparation of roasted fillet
1) Tie the beef fillet with a kitchen string and insert a few sprigs of rosemary to flavor it. In a saucepan also suitable for the oven, place the butter in flakes with 2 tablespoons of extra virgin olive oil and add the meat. Carefully brown it on all sides then wet it all with a glass of White wine and let the alcohol evaporate over a high heat. add salt is pepper at your leisure and put in oven for 30 minutes to 200th.
2) At the end of cooking, let rest for a few minutes, then cut the fillet steak sliced and place it on a serving plate. Before serving, sprinkle the slices of roasted fillet with the cooking bottom.
The roasted fillet you can accompany him with a side dish of vegetable like buttered peas or classic peas potatoes to supplyor.
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