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oleh CookWhatHK0 tersimpan
Filet Mignon Berlapis Saus Persik menggoreng steak, lalu melapisinya dengan saus selai persik, balsamic, cabai ancho, dan ketumbar.
Taburi daging sapi dengan garam dan merica. Dalam wajan besar, masak fillet dengan api sedang selama 5 hingga 8 menit di setiap sisi atau hingga daging mencapai kematangan yang diinginkan (medium-rare, termometer daging harus menunjukkan 63°C; medium, 71°C; well-done, 77°C).
Season the beef fillets generously with salt and pepper. In a large skillet, cook the fillets over medium heat for 5 to 8 minutes per side. Continue cooking until they reach your preferred level of doneness: for medium-rare, aim for an internal temperature of 145ºF; for medium, 160ºF; and for well-done, 170ºF, as measured with a meat thermometer.
Dalam mangkuk kecil campur bahan yang tersisa; tuangkan di atas fillet. Masak 1 hingga 2 menit lagi atau sampai glaze dipanaskan hingga merata.
While the fillets are cooking, combine all the remaining ingredients in a small bowl and stir them together well. Once the fillets are cooked, pour this mixture over them. Continue to cook for an additional 1 to 2 minutes, or until the glaze is completely heated through.
