Filet Mignon is French, of course, with filet meaning "slice" and mignon meaning "delicacies." Fillet comes from small end of the tenderloin (called the short loin) which is on the back of the rib cage of an animal. This area of the animal is not loading, so that the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that meat from some flavor of the meat has found that the bone attachment is missing. To keep the flavor,You must cook filet mignon quickly. This can be a variety of ways, including frying and grilling.
It should never be cooked over medium heat, more than ever is made, the offer is less dry and the flavor will be lost. You should always use a dry method of cooking, even if it is a quick method. Cooking methods that do not get wet, are types such as roasting, pan, grilling, frying, etc. Since this piece of meat is more dry than others,does not want the meat to be cut, to determine if it is done. Instead, you should touch. The touch-control method is not as difficult as it may seem:
1. If the meat feels hard or firm, is to be done.
2. If the filet mignon is soft to the touch and the finger leaves an imprint, it is rare.
3. If it is still soft, but leaves no imprint, and is slightly elastic, then it is rare to medium () is best for this particular type of meat.
The reason is often Filet Mignonwrapped in bacon (this is called the packaging Barding), because this particular piece of meat fat layer that is surrounded. The bacon not only adds extra variation that filet mignon, affects the fat, in order to keep the meat from drying out. This is a concern since the strips are so small mignon, filet, and have less fat than most cuts of beef.
What to serve with filet mignon
Since the taste of filet mignon is usually very mild, many people prefer to serve withSauces, both stifles meat or as a dip. There are many different choices for the best sauce for filet mignon, and most preferably is determined solely by certain tastes of the person. Some consumers prefer a certain type of steak sauce for dipping and some prefer a marinade to add flavor to food. Each of these can fail.
Wines & Filet Mignon
There are many types of wines that are good to serve with filet mignon, and determine who is abetter to go with it depends largely on the taste of the sauce. This is especially true if the sauce is strong enough, or has a taste that is stronger than the filet mignon is. Best wines of the game with the filet mignon are dry, red wines like Merlot. If you're a sweet wine is your preference, you can groped to examine (a White Zinfandel, unless you want your choice, even if you want) the use of pepper on the filet mignon much. If you're a wine drinker, the best matchFilet Mignon is a rich chardonnay.
Tips for cooking Filet Mignon
-Cut in the selection of fillets or pieces, dark red, choose the lighter color. This indicates more marbling suggest gently. This cut is so tender that should never be cooked at a medium-rare. The longer you cook, which is less sensitive and dry.
-Use a dry, high heat method of roasting, such as frying, roasting, frying pan or grill the cut for this race.
Entire threadwonderful, what or baked crust () in savory pastries.
Cut-in meat to check doneness precious juices to escape. Use the touch method. Press the flesh. If it feels smooth and soft and leaves an imprint, it is rare. -If it is a bit 'soft, but elastic, is medium rare. The minute it starts to feel at the company, is exaggerated.
-Since the tenderloin has no surrounding fat tissue, is often shrouded in a layer of fat (horse armor), and tallow or lard to preventDehydration. Not blended with slices of tenderloin. Horse armor also adds flavor.
Filet-Cubed is a popular choice for fondue, hot-pots and shish kebab.
-To ensure even cooking when roasting the whole tenderloin, the small end should be raised and tied or trimmed for other uses.
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