How to Make a Filet Mignon Barbecue: 14 Steps

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How to Make a Filet Mignon Barbecue: 14 Steps
How to Make a Filet Mignon Barbecue: 14 Steps
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The King of Steaks is the filet mignon: no one can deny it! It is a deeply succulent and tender meat: the most appreciated and expensive of the beef parts. The problem is when we buy such expensive meat, and we don't know how to treat it on the barbecue. But don't worry, preparing a cut like this doesn't have to be difficult. In fact, once you understand the main techniques involved in barbecue gastronomy, it will be easy to roast any type of meat. Although it may sound funny, the perfect filet mignon just requires salt, pepper and a little oil. Want to learn how to make a delicious filet mignon barbecue? See the steps below!

Steps

Part 1 of 2: Preparing the meat

Step 1. Buy meat in thick cuts

The thicker the cut of meat you have, the better. This is because, when roasting a thicker cut, you will get a good sealing of the steak, without much difficulty, preserving the tenderness of the meat inside. The best thickness of filet mignon for the barbecue is (at a minimum) “two fingers”, or a little more than three centimeters. Don't be scared by the size, as the steak will shrink while it's roasting.

  • Buy fresh, freshly cut meat from your trusted butcher. This will not only guarantee the quality and origin of the meat, but also its cut diameter.
  • If you somehow ended up with thin, thick steaks, don't worry. You will need to make some adjustments to the preparation. Instead of slowly roasting your filet, you'll just leave it less time on the grill to achieve the same result. A meat thin in thickness that is roasted for a long time can become tough or rubbery.

Step 2. Resist the temptation to season the meat

When it comes to filet mignon, stay away from recipes that call for overly strong spices, marinades, lemon, garlic or any other kind of extravagance. you will only need salt, pepper and oil.

Only then will you be able to appreciate the texture of the meat without other flavors interfering.

Step 3. Decide whether you want to salt the fillet before or after cooking

As some people make the mistake of oversalting the meat before roasting it, it is fully acceptable for you to do this after roasting, dosing the amount of salt for each person serving, for example (each person likes different levels of salt). If you intend to do otherwise, salt the meat for at least 40 minutes before roasting..

  • Salt can dehydrate meat if you don't salt it in advance.

    • During the first 30 minutes, the meat's moisture will concentrate on its surface due to the salt, accumulating small puddles. At this point, cooking the steak would be reckless.
    • After 30 minutes, some of the moisture removed by the salt flows back into the meat. This process is called osmosis and is what makes for tenderer meat.
  • The longer you leave your steaks salty, beyond 40 minutes, the more salt water goes back into the meat, flavoring and tenderizing your steak. However, be careful with the amount of salt. You intend to have a barbecue, not an expensive blanket of dried meat.

Step 4. Wait for the meat to reach room temperature

Most professional barbecue chefs do this while letting the salt work. Meat at room temperature roasts faster and more evenly, so when you season your chilled meat, wait for it to balance its temperature with the environment.

Step 5. Prefer the charcoal grill to the electric or gas

In addition to offering greater control over the cooking of the meat, the charcoal grills will add a smoky touch to the meat, essential for barbecue lovers. Both the electric barbecue and the gas barbecue, for example, will not achieve the same effect (the aggravating factor, in the case of the gas barbecue, is the taste of gasoline that the meat acquires).

  • Coal is a more consistent heat producer. It burns much more than gas and electrical resistance, and also constantly. If you know how to handle charcoal, you can be sure you'll make the perfect steak!
  • Choose a good quality charcoal. Thus, you encourage those who strive to make a good product.

Part 2 of 2: Roasting the meat

Step 1. Position your embers

Form a warm side and a cold side on your grill. Move all embers to the first half of the grid; which will be the “hot side”.

Step 2. Give a few strokes of oil on your filet

Choose olive oil for a more distinctive flavor (any oil will do). Do not use more than a tablespoon of oil on each fillet.

Step 3. Decide if you want to roast the filet on “high heat” or "low fire".

This will depend on your preference, whether you like the best rare or well-done meat.

  • Roasting over “high heat” is simpler: cook the fillet for 2-5 minutes (on each side) over high heat (on the hot part of the grill), burning lightly on the outside to retain the moisture in the meat. While this method can still provide a tasty steak, the idea of ​​sealing by burning the surface of the meat has been discredited. In fact, if you use a heat that is too high, you can end up dehydrating the meat.
  • Roasting over low heat can be a better alternative, preventing the meat from losing its tender texture and the internal juices that give it flavor (that red blood that shows up when you cut the meat, you know?). Rather than burning the meat directly on the embers, roast it a little further away from the hot part. Then place the steak on the hottest side and finish roasting.

Step 4. Bake the fillet in indirect heat (on the non-charcoal part of the barbecue) until it reaches a specific temperature, according to your preference

Arranging the steak over indirect heat will slow the loss of juice, keeping the meat juicy. Don't be afraid to put a meat thermometer on your steak: it won't cause the meat to dry out (if you don't have a thermometer, do the hand test: place your hand on the grill and feel if you can withstand the heat for 5 seconds. This is a Gaucho tip for a good barbecue temperature).

  • How do you like your meat? See the temperature list below, and have a gourmet barbecue! (after all, barbecue is not just Art, it's also Science)

    • 48, 8°C = Rarely done.
    • 54, 4 °C = Medium rare.
    • 60°C = To the point.
    • 65, 5°C = Well done average.
    • 71, 1°C = Well done.

Step 5. To make the most requested steak:

that is, a “medium rare” filet, transfer the steak to the “hot side” of the grill as soon as the meat reaches a temperature of approximately 38 degrees. Seal the meat on both sides with the help of a tongs.

Step 6. Remove the steak as soon as it reaches a temperature of 5 degrees below ideal

The steak will continue to cook even after it has been removed from the heat source.

Step 7. Let the steak rest for 5 to 10 minutes before cutting it

Cover the meat with a sheet of aluminum foil and let it rest for a while, even if the temptation is louder! When the meat rests after roasting, the juices inside it are distributed more evenly. A steak cut immediately after leaving the heat may lose flavor.

  • When meat is cooked, its "muscles" contract on the outside. This pushes all the juices into the barbecue (which is not so hot). If you cut the center of your fillet immediately after cooking, all of these juices (instead of redistributing themselves throughout the meat) will end up flowing onto your cutting board. This can cause your meat to dry out.
  • If you let your steak rest, on the other hand, the muscles will start to relax and the juices will spread more evenly across the steak.

Step 8. Use black pepper to taste

Many chefs prefer to season the meat after grilling it because of the slightly bitter taste that burned pepper gives to the meat. If you're the type of cook who is bothered by this, apply black pepper before roasting.

Step 9. Serve and enjoy your perfect barbecue

Enjoy every succulent bite, thanks to the guidelines you've found around here.

Tips

  • If you forgot to clean the grill since the last barbecue, a good tip is to use a lemon or half an orange. The citrus juice of these fruits helps a lot in cleaning the grill.
  • If there is not much fat in or around your fillet, use a piece of bacon around it to ensure an optimal seal.
  • To help get the salt into the meat, use a fork and skewer each side of the steak several times.

Notices

  • Do not use a fork or other sharp object when turning the steak when over the grill: use a noodle tong, for example. Piercing the meat while it is roasting is a serious mistake and will cause your “flavor juice” to seep through the holes.
  • If you cut the barbecue to check that the meat is actually cooked, you can lose a fair amount of flavor from the meat when you return it to the grill.

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