Filet mignon is French, of course, with filet meaning "slice" and mignon meaning "delicacies". Filet mignon comes from the small end of the tenderloin (called the short-coupled), which is located on the back of the chest of the animal. This area of the animal is not transferred to the connective tissue is not compounded with the exercise of this meat very tender. This also means that the meat lacks some 'flavor of the flesh, the bone is attached decision. In order to maintain the flavor,You must cook filet mignon quickly. This can be a variety of ways, including frying and grilling done will.
It should never be cooked above medium rare, as it has always done more, the race becomes less and drier and the flavor will be lost. You should always use a dry method of cooking, even if it is a quick method. The methods of cooking that are dry are types as roasting, frying pan, grill, roast, etc. Since this cut of meat is dry, like others, isNot that he cut the meat to see if it is done. Instead, you should touch. The touch-method of testing is not as difficult as it may seem:
1 If the meat feels hard or firm, is also done.
2 If the filet mignon is soft to the touch and finger leaves an imprint, it is rare.
3 If it is still soft, but leaves no imprint, and is slightly elastic, then it is medium rare (best for this particular type of meat).
Filet mignon is often the reasonwrapped in bacon (which is wrapping the harness), because this particular piece of meat has no layer of fat to be around him. The bacon not only adds more flavor to the filet mignon, gives his fat so the meat will keep them from drying out. This is a concern since the strips are so small in filet mignon and have less fat than most cuts of beef.
What do you serve with filet mignon
Since the taste of filet mignon tends to be quite mild, many people prefer to serve withSauces, the beef is smothered or as a dip. There are many different possibilities for the best sauce, filet mignon, and most depend solely on the individual specific taste preferences. Some consumers prefer a certain type of steak sauce for dipping and some may have drawn a marinade to add flavor during cooking. Each of these may be fine.
Wines & Filet Mignon
There are many different types of wine to serve with filet mignon well determined, and that abetter to go with him to a large extent on the taste of the sauce. This is especially true if the sauce is strong enough, or has a flavor that is stronger than the filet mignon the same. The best wines will match filet mignon, dry, red wines like Merlot. If your preference is a sweet wine can, why not try a White Zinfandel (if this is your choice if you do not want much from pepper filet mignon). If you are a drinker of white wine, the best match forFilet mignon to be a rich Chardonnay.
Tips for cooking Filet Mignon
-When selecting tenderloin or slices, choose the lighter color to dark red. This suggests that more toward marbling, which makes it more tender. This section is so delicate that I have never cooked medium-rare stage. The longer you cook, the race becomes less and drier.
-Use a dry, high heat method such as fried, roasted, fried or grilled for this cut of the race.
-Whole tenderloinwonderful things in batter and baking (in savory pastry).
Can check-in cut the meat away doneness precious juice. Use the touch method. Press the flesh. If it feels soft and mushy and leaves an imprint, it is rare. -If it is soft but slightly resilient, it is medium-rare. The moment you start to feel firm, is exaggerated.
-Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called slings) as lard or bacon fat to avoidDehydration. Similarly with the slices of fillet cut. The harness also adds flavor.
-Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.
-To ensure even cooking when roasting the whole tenderloin, the small end should be hidden and tied or cut for other uses.
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