Beef Filet
A popular choice is the beef filet, cooked by the customers on hot stones to perfection.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Cooking meat on hot stones is an ancient practice found in various cultures throughout history. This method allowed for efficient and communal cooking, predating modern cooking equipment. The use of filet mignon, a specific cut of beef, is a more recent development tied to culinary traditions in Western cultures, particularly French cuisine which emphasizes tender cuts and flavorful preparations. The hot stone concept has seen a resurgence in popularity globally, combining the historical method with high-quality cuts of meat.
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Beef filet cooked on hot stones is often associated with a communal dining experience. It encourages interaction and personalization, allowing each diner to cook the meat to their preference.
Social Dining
The hot stone cooking method often fosters a social atmosphere. Diners gather around the stones, sharing and cooking their food together, making it a popular choice for group meals.
Personalization
The ability to control the cooking process allows diners to tailor the doneness of their meat to their exact preference, catering to individual tastes and dietary needs.
Restaurant Trend
The popularity of hot stone cooking has led to its adoption by many restaurants worldwide, often positioned as a premium dining option.
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The flavor profile centers on the pure, rich taste of high-quality beef. Minimal seasoning allows the natural flavors to shine, enhanced by the searing heat of the stone.
The dominant flavor is the savory, umami-rich taste of perfectly seared beef. Depending on the cut, there can be subtle differences in flavor; grass-fed beef may have a slightly earthier taste. Seasoning is usually kept simple – salt, pepper, and perhaps a hint of garlic or herbs – to complement, not overpower, the beef's inherent flavor. The hot stone cooking imparts a unique seared crust, adding a textural element and intensified flavor due to the Maillard reaction.
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Stone Temperature
Ensure the stone is heated to the optimal temperature. Too cold, and the meat won't sear properly; too hot, and it may cook too quickly and unevenly. Using an infrared thermometer can help monitor the stone's surface temperature.
Meat Preparation
Pat the beef filet dry before cooking to ensure a good sear. Lightly oiling the stone can also prevent sticking.
Searing Technique
Don't overcrowd the stone. Cook the filet in small batches to maintain the stone's temperature and ensure even searing. Let the meat rest for a few minutes after cooking to allow the juices to redistribute.
Stone type
The ideal stone for this method is volcanic rock. This will avoid any chance of stone fracturing, and will provide a safe environment.
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