Cook Filet Mignon - Tips & Techniques to Cook Filet Mignon
© 2009 D. Alan Carter / All Rights Reserved
The name filet mignon may be French in origin, but the pleasure of the taste is
universal. Lean, luscious, melt-in-your-mouth tenderness. For those minding their dollars, the cuts
of Porterhouse and T-Bone have a bit of the filet mignon included as a teaser. But for those who
say 'damn the torpedoes' and need to splurge, the elegant cut of the filet mignon is the crème de
la crème. Here's valuable cooking tips, techniques and recipes to do right by this cut of
meat.
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By Sarah
Sandori
Filet mignon! To many peoples' minds, the words themselves speak of excellence, good living and
expensive taste. No wonder. Carefully selected and expertly cut, filet mignon is a steak lover's
dream.
Filet mignon is a boneless steak that is cut from the tenderloin of the cow, which, as its name
implies, yields the tenderest meat.
The filet itself is usually cut into portions between 1 and 2 inches in thickness. Oftentimes,
stores sell such portions pre-wrapped with bacon. The reason for this is that file mignon does not
contain as much fat marbling as bone-in steak cuts generally do; the bacon, then, substitutes for
the missing fat.
If you prefer your marbling to be natural, or you simply don't eat pork, then look for filet
mignon that is pink rather than red--the lighter the color the better, in other words. Lighter
color=more marbling...
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By D. Alan Carter
OK, you could. If you're Warren Buffett. But for the rest of us blokes, we've got
to think about chicken and ribs and brisket now and then. Even so, there's no need to settle for
lackluster taste. An award-winning BBQ team is offering very detailed and exact barbecue recipes -
the same ones they used to cook championship ribs, butts, chicken and brisket. Grab a copy of
Competition BBQ Secrets, and you'll be able to lay down a plate of barbecue better than any
restaurant...
"Competition BBQ Secrets"
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By Daniel
Urmann
"...In order keep the flavor, you must cook filet mignon quickly. This can be done a variety of
ways, including broiling and grilling. It should never be cooked beyond medium rare,
because..."
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