Cooking Filet Mignon

Filet mignon is French, of course, with filet meaning "slice" and mignon meaning "delicate." Thread comes from the small end of the thread (the so-called short loin) which is on the back of the rib cage of the animal. This area of the animal is not charged, which is the connective tissue through the exercise exacerbating extremely tender meat. This also means that the meat lacks some of the taste of meat, bone, attributed the decision. To maintain the taste,You must cook filet mignon quickly. This can be a variety of ways, including grilling and barbecue run.
It should never be cooked beyond medium rare, made more than ever, offering less and becomes drier and the flavor will be lost. You should always use a dry method of cooking, even if it is a fast method. The methods of cooking that are dry types such as roasting, frying, grilling, frying, etc. Since this cut of meat is drier than others,do not want to cut the meat to see if it is done. Instead, you should touch it. The touch method of testing is not as difficult as it may seem:

1. If the meat feels firm or hard, it was done.

2. If the tender filet mignon when you touch it and leave the imprint of the finger, is rare.

3. If it is still soft, but leaves no imprint, and is slightly elastic, it is medium rare (best for this particular type of meat).

The reason is often Filet Mignonwrapped in bacon (this envelope is called barding) is because this particular cut of meat has no layer of fat around. The bacon not only adds more flavor to the filet mignon, but it is also fat so the meat will keep them from drying out. This is a concern since the strips are so small, filet mignon and have less fat than most cuts of beef.

What to serve with filet mignon

As the taste of filet mignon is quite mild, many people prefer to serve withChoking sauces, or meat, or as a dip. There are many different choices for the best sauce and filet mignon is the most depend entirely on the person, preferably the special flavor. Some consumers prefer a certain type of steak sauce for dipping and some may add a marinade to flavor the cooking favorite. They can both be good.

Wine and filet mignon

There are many different types of wines to serve with filet mignon well determined, and that ais best depends largely on him by 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 same. The best wine with filet mignon game are dry red wines like Merlot. Whether your preference is a sweet wine, you might want to try to control (to use if this is your choice but make a lot of pepper on the filet mignon), a White Zinfandel. If you are a drinker of white wine, the best match forfilet mignon are a rich Chardonnay.

Tips for cooking Filet Mignon

-When selecting tenderloin or slices, choose the lighter color over dark red background. This indicates more marbling which makes it more tender. This section is so delicate that it should never be cooked on a medium-rare stage. The longer you cook the less tender and drier it becomes.

-Use a dry, high heat method such as grilled, roasted, fried or grilled for this cut of the race.

Whole-Filet is wonderful stuff or bake in a crust (in savory pastry).

Cut the meat away in check doneness lets precious juice. Use the touch method. Press the flesh. If it feels soft and mushy and leaves an impression, it is rare. "If it is soft but slightly resilient, it is medium-rare. The minute you feel to start businesses, is exaggerated.

-Since the tenderloin has no surrounding fat tissue, is often (called barding) wrapped in a layer of fat such as lard or tallow to keepthe drying. Even with cut slices of tenderloin. The harness also adds flavor.

Cubed tenderloin is a popular choice for fondue and hot pot shish-kebab.

-In order to ensure even cooking when roasting the whole tenderloin, the small end should be hidden and tied or trimmed for use by others.

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