Tag: fillet

Pork fillet with herbs – Italian Cuisine

The pork fillet with herbs it is a simple dish to make, perfect for those who do not like to spend a lot of time in the kitchen but want to prepare a second course of refined, delicious and certainly successful meat; perfect for those who are great admirers of meat or for those looking for an elegant and tasty second course to prepare for a Sunday family lunch or a special dinner. The pork fillet with salt and pepper herbs it is prepared in two steps with an excellent result! You just need chopped sage, rosemary, parsley, chives, pepper and juniper to make the pork fillet fragrant and appetizing. The ideal is to cook the meat on grid warm for a few minutes per side, so that it is rosy, almost raw and juicy inside, remaining tender to the bite. But, the right cooking of the meat you can decide, experimenting the Salt & Pepper recipe at different cooking temperatures, to find the right balance between color, softness and taste of yours fillet with herbs! But remember that the fillet should not be cooked too long as it tends to dry out and lose its succulence

the pork fillet as the beef fillet it is a fine cut, because it has a soft consistency, a delicate flavor. It is a muscle positioned in the lumbar region of the pig, under the loin, a cut of meat that has a low saturated fat content. The pork fillet it is a meat that is consumed and appreciated a little all over the world and every country has its own recipe; it lends itself in fact to various preparations and cooking: in the pan, in the oven or on the grill; whole, sliced or with morsels. Click here to discover many ways to prepare for pork fillet with the Salt & Pepper recipes!

You just have to try this Salt & Pepper recipe then try it again with another mix of aromatic herbs, putting yourself to the test every time with new and different flavors. But now, try this now fillet with herbs: success is assured!

How to prepare pork fillet with herbs

1) Chop a bunch of herbs mixed (sage, rosemary, parsley, chives) and put them in a dish, add a little salt, the juniper and 4 grains of pepper crushed and 2 tablespoons of extra virgin olive oil.

2) Pass 8 slices of pork fillet 4 cm thick in the mixture of herbs, wrap the edge of each in a slice of lard and fix them with a toothpick. Place the meat on the grid already hot and cook it 10 minutes for part, turning it with a shovel so as not to bite it. Serve yours immediately pork fillet with herbs.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/pork-fillet-with-herbs-italian-cuisine html

Roasted fillet | Salt and pepper – Italian Cuisine

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.

Tips

The roasted fillet you can accompany him with a side dish of vegetable like buttered peas or classic peas potatoes to supplyor.

The fillet with green pepper, the meat as the French like it – Italian Cuisine

A fine cut cooked according to the French tradition with cream and butter. Discover the recipe of this kitchen classic

The fillet with green pepper is a traditional French dish, very rich, but very easy to cook. It takes a few ingredients, but of the highest quality, starting from the meat, which must be lean and tender. For this reason it is essential that it derives from the fillet of beef, a fine cut that is obtained from the rib and that is free of fats and nerves. Then serve green pepper, cream, mustard, Brandy.

The aroma of green pepper

The green pepper it is obtained from the fruit of the pepper plant and takes on this color when it is not completely mature. It can be stored dry, in brine or in vinegar. Green pepper has the characteristic of having a very fresh taste compared to the spicier one of the other types: it is herbaceous, balsamic and gives the maximum if kept as natural as possible.

Meat cooking

Deciding at which point the fillet is ready is subjective, but for this recipe it is essential that the heart of the meat is to the blood. In French it is said saignant cooking, to the blood in fact. To get it, keep the meat on high heat for two minutes, turning it on each side, then remove it immediately: in this way an external crust will form, but the heart will remain red and very hot, and aroma and taste will be guaranteed.

The recipe of fillet with green pepper

Ingredients
4 medallions of beef fillet, about 800 g, 150 ml fresh cream, 50 g butter, 3 tablespoons green pepper, 2 tablespoons mustard, a small glass of Brandy.

Method: First, take the meat medallions and wrap them with a kitchen string on the sides, so that they do not lose their shape during cooking. Crush a few grains of pepper and sprinkle the meat fillets on both sides with these, and press to adhere well to the surface. Heat the butter in a pan, brown the fillets two minutes per side, add salt and then place them in a warm dish. Crush the remaining peppercorns and add them to the butter, sprinkle with the Brandy and then add the mustard and fresh cream. Let it thicken and then put the meat fillets back into the pan, turn them a minute on each side, check them with salt and then serve. Pour the excess sauce into a gravy boat and leave it on the table for the guests.

Gordon Ramsay Recipes