japanese tepanyaki equipment | Filet mignon and porcini
Suggestion: fresh French bread and salad
- 4 filet mignon
- 4 strips of bacon
- oil for basting
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Sauce
- butter, 1 root, with salt
- soy sauce
- pepper
- 1 cup of red wine
- 1-2 tablespoons yogurt or milk (optional)
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Minus 2 a bunch of dried mushrooms
- 1 TBSP dried Onions
Cover with whisky and marinate for a minute. For 30 minutes. Drain and save fluid.
Spices mixed
- pepper
- chilli powder (dark, sweet)
- dried chilli, chopped
- pecan smoked salt
- thyme leaves, crushed (dry)
- garlic powder, coarsely ground
- butt wipe (optional)
Wrap a piece of bacon around each fillet and secure with a toothpick.
Mix all the spices well, using a thin paste of oil, then mix well with the spices. Cover and let stand for 30 minutes. At room temperature.
Open Cookeryaki teppanyaki griddles for sale 3 to warm up. Set the dial to 8 when the orange light is off. Wait until the temperature is reached (the orange light goes out) and place the meat on the cooking center. Burn for about 4 minutes from each side.
Reduce the japanese tepanyaki equipment heat to 6. Turn the fillet and cook for 3-4 minutes on each side until almost done. Move the meat into the heated area.
Melt the butter and add the drained porcini. Saute until tender, then add the preserved liquid. Mix well and season with soy sauce and pepper.
Add the red wine and simmer for 1-2 minutes, stirring. Check for ripeness and close Cookeryaki gas teppanyaki grill plate. Quickly add to sour cream and serve.
Tip: spice mixes work for any type of beef. Bulk processing and storage in sealed tank for future use.
