Temperature and Cooking Time Meat
In order to find all the flavors of our quality meats, Les Fermes Valens brings you all the cooking tips on several product lines. You can also discover excellent recipes at the bottom of each product page, or be inspired by our customers and their fabulous ideas on our blog dedicated blog!
Temperature and cooking time of beef
The filet mignon is a rare piece: this part of the beef is only present in small quantities. It must therefore be carefully prepared to extract all its tenderness. Often presented in medallions, you can enjoy it in the same way as a steak. A rare or medium rare cooking is recommended for this delicious piece of meat. We recommend that you take it out of the refrigerator some time before cooking to bring it to room temperature. Once rested, you can cook it in a frying pan for 8 to 12 minutes, depending on your preferred cooking method, and turn it halfway through cooking.
Cooking times vary depending on the thickness of the steak and the type of cooking you are doing: we recommend that you cook it rare or medium-rare to keep the meat juicy. You can cook it on the grill, with a minimum of fat. If you prefer to use a skillet, heat it up with a knob of butter and place the steaks in it. Cook them over medium heat and turn them over regularly so that they remain golden brown. As a general rule, it takes 8 to 10 minutes to cook a 2 cm thick steak.
Beef Bottom Sirloin Flap
Generally popular for its shallot recipe, flank steak is a tender cut for fans of rare meat. We recommend marinating it before barbecuing it, for an explosion of flavour and preservation of its nutritional value.
This is a meat that requires a long cooking time to be juicy and tender. Preheat your oven to 120°C (250°F) before putting the roast in the oven for 4 hours.
The shank is traditionally cooked in a casserole dish with winter vegetables (carrots, potatoes or in a pot-au-feu). It should be simmered for about 2h30.
The tournedos can be cooked in a pan, on the barbecue or in the oven. If you choose to cook it in the oven, preheat it to 55°C (130°F), during which time sear the meat on both sides for 30 seconds and place in an ovenproof dish. Season with salt and pepper and add herbs de Provence. Place the tournedos in the middle of the oven for 45 minutes for medium doneness. If you prefer a rare meat, heat the oven to 65°C (150°F) and for a well done meat, raise the temperature to 75°C (170°F).
Temperature and cooking time of veal
You can cook the veal tenderloin on the stove: simply melt a little fat in a frying pan and quickly sear the tenderloins over high heat. Continue cooking them over medium heat for 3 to 5 minutes on each side, depending on their thickness. They can be eaten plain, just seasoned with salt and pepper.
The ideal way to cook the chops is in a frying pan, in a little oil heated over high heat. When the oil is hot, cook the chops on high heat for 1 to 2 minutes and turn them over halfway through cooking. Then reduce the heat to medium and cook your chops for about 3 minutes more on each side.
Osso Buco of veal
This is a traditional family dish. We recommend using a casserole dish for optimal cooking: sprinkle the osso buco with a little flour, heat a little butter in the casserole dish and place the meat on top. Simmer over low heat for 1 hour, covered.
Temperature and cooking time of poultry
The whole chicken is traditionally cooked in the oven. You can accompany it with a garnish of potatoes, tomatoes thyme and sliced onions for a more tender meat. Allow 1 hour of cooking time per kilo at 180°C (356°F).
The chicken breast must be cooked to perfection. You can vary the pleasures by cooking it on the grill, in the oven or on the barbecue. For oven cooking, we recommend a temperature of 220°C (425°F) for 18 to 20 minutes so that the chicken breast keeps all its flavour.
Turkey can be cooked like chicken - you can grill it for a crispy golden brown.
Temperature and cooking time of the lamb
Leg of lamb
There are two ways to cook the leg of lamb in the oven to obtain a pink and juicy interior: traditional oven cooking or slow cooking, known as "7 o'clock cooking". traditional cooking is based on preheating to 180°C (356°F) before placing in the oven and a cooking time of 30 minutes per 500 grams of meat. For summer days, you can also consider barbecuing it for a change, but we recommend slicing it beforehand and browning it for a few minutes on each side only.
We recommend baking this piece of lamb in the oven: preheat your oven to 240°C (460°F), score the fat from the rack of lamb, then coat an ovenproof dish with a little oil. Bake for 5 minutes, then lower the oven to 210°C (410°F) for another 10 minutes.
Temperature and cooking time of pork
You can cook the pork chops on the barbecue or in a pan with a little olive oil. Let them simmer for a few minutes on each side.
To prepare crispy, golden brown smoked bacon, heat a frying pan to white (no fat) and place the bacon slices. Let them brown until they are well caramelized and then drain them with paper towels.
To cook the pork tenderloin whole, we recommend browning it on each side with a little oil. You can also cut it into medallions or small cubes to make skewers to grill on the barbecue. A real treat!
Temperature and cooking time of sausages
You can cook our sausages in the oven, in the pan or on the barbecue. A few minutes will be enough, because our sausages are pre-cooked and naturally smoked. Find our entire range of sausages (chorizo, merguez, chicken sausage, honey and garlic, etc.) to vary the pleasures!