Filet mignon sauce yakitori
It is in Ca chip! I found the meal of the day: a filet mignon of pork yakitori sauce that immediately put me mouth water.
I loved the filet mignon with Asian flavours with China and Japan, and the gourmandement sauce caramelized, not to mention that it is very easy to do.
Ingredients for 4 people:
-1 800 g filet mignon
-250 to 300 gr of basmati rice
-4 onions
-1/2 cube of chicken broth
-6 cuil. soup of Shao Xing or Sherry Wine
-cuil 3. soup dotted Yakitori sauce
-cuil 2. shaved honey coffee
-Olive oil
-a few strands of coriander
Do heat 25 cl of water and add the bouillon cube chicken blending well. Reserve.
Finely slice the onions. Cut the filet mignon in two in the sense of depth and detail in thin strips.
In a wok on high heat (or a large pan with high edges) pay 3 cuil. soup with olive oil. When it is hot, throw the onions and stir continuously until they are transparent but not walleye (3 min. cooking about). Then add the meat and stir constantly until onions and meat are gilded.
Put all of this in a previously heated plate and rest the empty wok on fire down by half.
Pour into the wok Shao Xing wine (or Sherry) and scrape the bottom with a wooden spoon to dilute the cooking juices of the meat. Let bubble 2 min. and add the honey, the Yakitori sauce and let caramelize 3 min. then pay the poultry broth by mixing then the meat and onions by coating of sauce. Cover and Cook 20 minutes over medium heat.
During this time, rinsed basmati rice and cook in a non-salt water the rice must be cooked but firm, "al dente" in sum!
Once the twenty minutes passed, if the sauce is too liquid, continue to cook uncovered meat a few minutes so that the sauce thickens. If you hurry, add a cuil. coffee of corn starch diluted in a little water to the sauce which épaissira faster.
Present fillet mignon Yakitori sauce in a large dish with its basmati rice all sprinkled with coriander and serve immediately!
I loved the filet mignon with Asian flavours with China and Japan, and the gourmandement sauce caramelized, not to mention that it is very easy to do.
Ingredients for 4 people:
-1 800 g filet mignon
-250 to 300 gr of basmati rice
-4 onions
-1/2 cube of chicken broth
-6 cuil. soup of Shao Xing or Sherry Wine
-cuil 3. soup dotted Yakitori sauce
-cuil 2. shaved honey coffee
-Olive oil
-a few strands of coriander
Do heat 25 cl of water and add the bouillon cube chicken blending well. Reserve.
Finely slice the onions. Cut the filet mignon in two in the sense of depth and detail in thin strips.
In a wok on high heat (or a large pan with high edges) pay 3 cuil. soup with olive oil. When it is hot, throw the onions and stir continuously until they are transparent but not walleye (3 min. cooking about). Then add the meat and stir constantly until onions and meat are gilded.
Put all of this in a previously heated plate and rest the empty wok on fire down by half.
Pour into the wok Shao Xing wine (or Sherry) and scrape the bottom with a wooden spoon to dilute the cooking juices of the meat. Let bubble 2 min. and add the honey, the Yakitori sauce and let caramelize 3 min. then pay the poultry broth by mixing then the meat and onions by coating of sauce. Cover and Cook 20 minutes over medium heat.
During this time, rinsed basmati rice and cook in a non-salt water the rice must be cooked but firm, "al dente" in sum!
Once the twenty minutes passed, if the sauce is too liquid, continue to cook uncovered meat a few minutes so that the sauce thickens. If you hurry, add a cuil. coffee of corn starch diluted in a little water to the sauce which épaissira faster.
Present fillet mignon Yakitori sauce in a large dish with its basmati rice all sprinkled with coriander and serve immediately!
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