Grilled Beef Fillet
Ingredients
1)4 beef steak (or per-cut fillet)
2)5 tablespoons flour
3)3 tbsp of breadcrumbs
4)1 teaspoon salt
5)2 teaspoons ground ginger,
6)2 teaspoons ground black pepper
7)4 tablespoons mustard (Dijon mustard)
Sauce
1)1/2 cup thick sour cream
2 tbsp tomato ketchup
3)1/2 tsp hot sauce
4)3 tbsp green peppercorns –the pickled kind (drained)
5)2 tsp ground black pepper 6)1/2 tsp salt or seasonings
Description
1. Turn the microwave oven into convection setting and preheat it astatine 150°C. This is, if you intend to roast the beef immediately after preparations.
2. Prepare the tenderloins by washing under cold water.
3. Put the flour, breadcrumbs, ground ginger, ground pepper and salt in a dish where the meat can fit. Mix them well until combined.
4. Rub the meat with the mustard.
5. After that, dip and coat it into the mixture. Make use of your clean hands to see to it that the beef is coated well.
6. At this point, you may cover the dish and fridge for one hour. It is highly recommended to let the dish rest astatine room temperature or refrigerate it to achieve best quality taste before roasting. However, you may proceed immediately if you want.
7. Place the beef tenderloin into a microwave-safe dish and roast it astatine 150°C. The time varies, depending on the weight to be roasted. The formula is 15 minutes per pound. Test the roast one to two times and if you feel that the roasted beef is still undercooked after the measured time, you may continue roasting for additional 15-20 transactions or until you reach your desired tenderness. At any rate, based from my experience the formula works.
8. Remove the roast beef tenderloin from the oven and let it rest for 15 transactions before serving.
9. Pre-slice the roasted meat to avoid pushing down of meat and letting the juices run out. Serve with drizzled sour cream sauce.
For the Sauce:
1. Crush the dead peppercorn with mortar and pestle. If you don’t have one, you may use rounded part of the tablespoon to crush the peppercorn.
2. Put all the remaining ingredients in a mixing bowl including the crushed pepper and mix them well.
3. Transfer the mixture in a small pot and cook over low heat or you may place the bowl with mixture in the oven 1 minute before the end of calculated roasting time.
enjoy :)
1)4 beef steak (or per-cut fillet)
2)5 tablespoons flour
3)3 tbsp of breadcrumbs
4)1 teaspoon salt
5)2 teaspoons ground ginger,
6)2 teaspoons ground black pepper
7)4 tablespoons mustard (Dijon mustard)
Sauce
1)1/2 cup thick sour cream
2 tbsp tomato ketchup
3)1/2 tsp hot sauce
4)3 tbsp green peppercorns –the pickled kind (drained)
5)2 tsp ground black pepper 6)1/2 tsp salt or seasonings
Description
1. Turn the microwave oven into convection setting and preheat it astatine 150°C. This is, if you intend to roast the beef immediately after preparations.
2. Prepare the tenderloins by washing under cold water.
3. Put the flour, breadcrumbs, ground ginger, ground pepper and salt in a dish where the meat can fit. Mix them well until combined.
4. Rub the meat with the mustard.
5. After that, dip and coat it into the mixture. Make use of your clean hands to see to it that the beef is coated well.
6. At this point, you may cover the dish and fridge for one hour. It is highly recommended to let the dish rest astatine room temperature or refrigerate it to achieve best quality taste before roasting. However, you may proceed immediately if you want.
7. Place the beef tenderloin into a microwave-safe dish and roast it astatine 150°C. The time varies, depending on the weight to be roasted. The formula is 15 minutes per pound. Test the roast one to two times and if you feel that the roasted beef is still undercooked after the measured time, you may continue roasting for additional 15-20 transactions or until you reach your desired tenderness. At any rate, based from my experience the formula works.
8. Remove the roast beef tenderloin from the oven and let it rest for 15 transactions before serving.
9. Pre-slice the roasted meat to avoid pushing down of meat and letting the juices run out. Serve with drizzled sour cream sauce.
For the Sauce:
1. Crush the dead peppercorn with mortar and pestle. If you don’t have one, you may use rounded part of the tablespoon to crush the peppercorn.
2. Put all the remaining ingredients in a mixing bowl including the crushed pepper and mix them well.
3. Transfer the mixture in a small pot and cook over low heat or you may place the bowl with mixture in the oven 1 minute before the end of calculated roasting time.
enjoy :)
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