Tip:
Highlight text to annotate it
X
♪ [music playing]
For the fillet we need:
a whole fillet of 400 grams,
depending on your guests.
I cut away the fat,
and I put on salt and pepper.
Black pepper,
Black salt,
And normal salt.
I put the pan on the stove.
Then I put in some butter for the mushrooms.
I take salt and pepper from the cutting board
because I like it salted.
Then I put the fillet on the hot surface.
Meanwhile, I prepare the mushrooms.
One..
I prefer to wash them.
Some people don't
but I don't like the dirt.
A quick wash
is always useful.
Here we are,
we dry them,
we remove all the dirt,
like this.
Add butter to cook them.
Cook the fillet one minute per side if you want it rare,
two or three minutes for medium rare,
four or five minutes per side is well cooked.
With fresh mushroom, just add salt and pepper.
Don't cook them too much.
I like them almost raw with parmesan.
They are the symbol of Autumn.
I used to eat them a lot as a kid.
My grandpa used to pick mushrooms
and come back home with many varieties of them.
Meanwhile..
you can turn the fillet,
use two spoons or tongs.
Here we are,
the first side is cooked for two cm.
If I want a medium rare,
I need three minutes per side,
so the heat will go inside.
I take a plate,
and a bowl for the mushrooms.
The last side of the fillet..
and it's ready.
If the meat is good, it won't be too bloody.
It shouldn't be at all.
I use the tournedos fillet.
It's better,
and has a better taste.
A central fillet is fine anyway.
We need tin foil
and greaseproof paper to make a lid;
done with paper it sticks better,
and you can throw it away.
I put the fillet to rest for five to ten minutes;
the internal part is pinkish,
and you can cook it more if you wish.
You serve it with extra *** olive oil,
and it'll be ready.
I prefer to serve it in the French way:
I prepare a tray for my guests.
It's a pity if the fillet is left over;
in this way they feel free to take it.
Apart from the mushrooms, you can cook potatoes,
endive or salad.