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Filet Mignon Steak

The word ‘filet mignon’ means small boneless piece (in French ‘mignon’ means small and ‘filet’ means a boneless piece). It is considered to be a premium cut of beef, taken from the small end of the tenderloin. Filet mignon steaks are called by different names in different parts of the world – chateaubriand, medallions, tournedos, filet de bæuf, tenderloin, etc. are all different names of the filet mignon steak. It is the tenderest steak and is circular in shape about 3 inches in diameter.

The tenderloin is the least exercised part of the animal and hence the flesh in this region is tender. Beef cuts from the tenderloin are hence very soft and simple to cut. Due to their tenderness, they are also referred to as ‘the kings of steak’. But, the filet mignon steaks are also the mildest in their taste. Usually they are packed with bacon to increase their flavor.

Filet mignons available in butcher shops are a 2-3 inches in thickness. Their color determines how fresh they are. Filet mignon steaks should be bright red externally and internally they must be darker in color. They should be brought only if they were preserved in cold storage. Mostly filet mignon steaks are aged before cooking. Aging provides a unique flavor. Steaks can be preserved under cold storage for as long as a year if they are securely wrapped.

There are several ways to prepare filet mignon steaks. They can be grilled, sautéed, pan-fried or roasted. Stout should be removed before cooking the steak. Use of salt must be avoided as salt draws out the juices of the steak. Water is not used while cooking filet mignon steaks as it affects the taste. Instead olive oil or butter is used to prepare different recipes.

Filet mignon steaks are prepared by restaurants in several ways. There are several exotic preparations with wine, whiskey and with a variety of stuffing like crab meat, eggs among many others. Nearly every restaurant has a special recipe for preparing filet mignon. They are eaten with rice, noodles or pasta. They are garnished with parsley, garlic, spring onions, etc. depending on the recipe. Red wine complements the filet mignon steak well. Also, they are eaten along with sea food such as lobsters and crabs or with pork derivatives such as bacon and sausages.

i-steak.com Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with e-chefhat.com Disposable Chef Hats.



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