Cooking the meat: butter or oil?
To sublimate a piece of beef, a chicken fillet or duck aiguillettes, always prefer a oil. The Butter poorly withstand high temperatures, and can quickly burn. Not to mention that it splashes the whole kitchen by heating.
So choose a oil of quality that supports cooking well as theoil olives, peanuts or grape seeds.
Cooking, instructions for use
But before cooking your piece of meatsprinkle it generously with salt and pepper. And this, on both sides. Meanwhile, heat a pan and sprinkle with a drizzle.oil. When it is hot, put down your piece of beef and grab it quickly.
In general, count one minute on each side to get a meat blue, two minutes for a rare piece and three minutes to savor it.
And the butter?
Some cooks particularly appreciate cooking at Butter because it brings a little subtle taste to the meat. In this case, pour a net ofoil olive in your pan and add a walnut Butter. Theoil will thus prevent Butter to burn. And you can enjoy both fat for optimal cooking.
How to make a meat irresistible?
If a meat is delicious cooked simply with fleur de sel or a blue sauce to sublimate it, do not hesitate to bring new flavors. Sprinkle your piece of beef or your chicken leg with spices or herbs. If not, marinate for a few minutes in a preparation made with yoghurt, mustard or soy sauce. And so flatter the taste buds of all lovers of meat.
