Sear the meat:
<u>Cooking meat such as filet mignon:</u>
- Pat the meat dry with paper towels
- Let sit for 20-30 minutes
- Preheat the oven to 450ºF (230ºC)
- Season liberally with salt and pepper. Cover all sides with seasoning
- Heat up an oven safe pan and keep on high for 5 minutes until scorching hot. Add a tablespoon of oil
- Once you see the oil start to smoke, add the meat to the pan. Do not touch the meat until the crust has formed, about 2-3 minutes.
- Use tongs and flip the steak.
- Start to add some butter, rosemary, and garlic to the pan to create more flavor to the meat.
- Once the butter is completely melted, start spooning it on top of the meat for 2-3 minutes.
- Put the pan in the oven right away and cook:
- 6 minutes - rare
- 7 minutes - medium rare
- 8 minutes - medium
- 9 minutes - medium well
- 10 minutes - well
- Take the pan out of the oven and gently put the meat on a cutting board.
- Leave for 10 minutes before slicing to have a tender steak.
Answer:
"Episodes (if applicable) and entries are usually alternated until the "final entry" of the subject, by which point the music has returned to the opening key, or tonic, which is often followed by closing material, the coda. In this sense, a fugue is a style of composition, rather than a fixed structure."
Answer:
The answer is D. As a theatre actor, you need to make sure that everyone can see what you are doing!
I hope that this helps!
In every single generation a different genre of music took place which impacted both the style and taste of many during that time. The thing that every generation has in common is that throughout each the music had slowly progressed into what it is today. The music reflected on life by allowing the said generation to change their style of clothing, taste, etc. for example the style of clothing during the 1800 is different to now partly because of music.
Hope this helped
