If the christmas ham is not attractive, shining this year with a festive table that contains the reddish left beef tenderloin. Mostphotos
Festive, christmas-flavored beef tenderloin is a great choice for the christmas table traditional ham. Pepper.en asked about the tip fillet of the manufacture of the Atria to the Master Jarmo ritva sella .
meat master recommends to cook on a festive table for beef the fillet whole.
– Full fileessä is on only a small membrane, which is removed from the flesh, after the fillet is full of stuff and ready for use.
the Beef fillet in the middle, called coeur de filet. Her parts of the filet mignon so small steaks and the chateubriand, i.e. the part, which is also involved in the angle piece. Christmas table Ritvanen recommend the coeur de filet, which is a piece of festive.
Preparation to start marinating the meat. Beef internal fileelle best suited for oil-based marinade. Spices can choose according to your taste, but Ritvanen winked boldly experimenting with christmas flavors.
Fillet to marinate christmas-the way the gingerbread spices. Oriental spices, such as cloves, beef with really well.
the Fillet is left in a plastic bag in the fridge to marinate. Meat can absorb the flavors themselves overnight.
Cooking is started by frying the fillet surfaces adhere to the hot pan. After the fillet can be moved in a baking dish and in oven at 150 degrees.
I definitely Recommend using a meat thermometer. 52 degrees is the internal fileelle a good temperature, then the meat remains suitable medium.
after cooking the meat should give a retreat in the foil for at least 10 minutes.
– a pullback after the meat left to cut small slices across the grain. It is us christmas dinner time for a great red meat.
