Your pan meat can become a Boeuf à la Ficelle. This is called the preparation which employs a simple technique to ensure uniformity and juiciness of the dish. With video.
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Sometimes we decide at the last minute to go to the kitchen.
Without planning, the options are restricted.
But it is possible to coat a daily preparation more accurately.
Just use a string and a wooden spoon.
This is how you make Boeuf à la Ficelle (which means beef with string).
In it, the meat is cooked hanging over the broth.
Tied to a wooden spoon that remains crossed, it does not touch the bottom of the pan.
This way it is cooked compactly.
And ensures a better look when serving.
And the string can be used to mark the individual portions that will be served.
The following recipe is ready in one hour.
And yields four portions, with 202.7 Kcal each.
1 piece of filet mignon 300 g
2 l of water
1 small carrot sliced
1 sliced red onion
1 sliced white onion
1 celery stalk
1 garni bouquet (string herbs)
3 whole garlic cloves
1 cup of white wine
1 pepper girl finger
3 whole peeled and boiled small potatoes
Salt to taste
1 wooden spoon and string to tie the meat
Thread the meat around it.
Cross the wooden spoon.
In a medium saucepan, put all ingredients.
Put the spoon with the meat crossed over the pan.
Let it cook for 40 minutes or until desired.
Cut the meat into slices.
Serve with the boiled vegetables and some of the broth.
Watch the video below for the walkthrough of this recipe.