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Filet mignon with dried chili - Benkku81
Cuisine et Traditions

Filet mignon with dried chili

Filet mignon of pork placed in seumure, and then covered with Cayenne pepper and set to simmer.
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Réalisé le :
Famille :
Filet mignon with dried chiliFilet mignon with dried chili
Temps de préparation : 10 min
Temps de cuisson : 0 min
Temps de repos : 36 h
Temps total : 36h10min
Nbre de couvert : 4

Ingrédients


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Filet mignon : 1 piece
Brine : 5 l
Cayenne pepper : from 3% to 5% of the weight of the filet mignon
Pepper : 1% to 2% of the weight of the filet mignon

1)
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avoid the filet mignon of its excess fat.
Immerse the tenderloin in a brine flavored, and let it sit for 24 hours.
2) Filet mignon with dried chili2
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Out the tenderloin from the brine using a claw or a clamp. It never touches a brine with the hands, although previously washed.
Rinse it under clear water for 5 minutes and pat dry using absorbent paper.
Take a small piece of meat and cook it. Taste to check the level of salt present in the meat. Extend the rinse cycle if necessary.
Place in a dish pepper and cayenne pepper. Mix well and divide the mixture across the dish.
Place the filet mignon in the dish and roll to cover the maximum of all the spices.
Wrap the meat in a cloth and suspend it in a room at 25°c with a humidity of 80%.
Dry the meat for 1 weeks. The rate of adequate drying is about 35%, but it is possible to extend beyond that.

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