How To Prepare The Tastiest Filet Mignon

After a heifer or a steer is butchered for meat harvesting, various parts of the carcass are well identified depending on the type of meat they offer. These parts are easily branded as shank, flank, plate, brisket, chuck, shot loin, rib, sirloin, top and bottom sirloin, round and the tenderloin. There is this part that runs along either side of the spine and is called tenderloin. They are usually harvested as two long snake shaped cuts of meat. The tenderloin is boneless, very tender, tasty and very expensive. In many butcher shops, the tenderloin is cut into small pieces of steak called filet mignon also known as cute filet. However, the tenderloin is sometimes sold whole. Regardless of its expensive nature, it is widely preferred and in high demand in most hotels and restaurants.

If you are out there looking to buy the little cute pieces of meat, you can know them by their various baptism names depending on the areas you come from. The French people call them filet de bœuf. Other French common names are tournedos, chateaubriand, and biftek, which are small cuts from lower center, larger cuts from wider centre and big cuts towards the end of the tenderloin consecutively. People from the U.S use the terms medallions or tenderloin steak. Filet mignon is the name normally used by people from the US to refer to cuts taken from centre and wide end of tenderloin.

In Australia they are called eye filet and in UK and Ireland, filet steak. Other names include the strip steak, porterhouse steaks and T-bone. In most cases, you will find the meat cut into small segments and enveloped with suet or bacon to give it an additional taste and to add in some oil feeling when cooking. Normally, the steak has no fat layer and it will be important to have some oil to help with cooking. It is important to check out for fresh brightly colored than dully looking beef for best results.

Due to the tenderness of a filet mignon, it is advisable not to overcook as it cooks very fast. Do a Good preparation for best results. Normally the steak is high heated through any of the methods like grilling, flying or roasting. To keep the meat from drying during the cooking process, the bacon wrapping is pinned with a wooden stick (toothpick) which flavors the meal. To get the meat well done and tasting like desired, cut along the center to open it up and often turn it up and down to allow for better cooking, usually referred as butterfly meal.

The tenderloin can save you huge amounts of money if approached with good plan. It can be cut into small pieces and refrigerated. Seek out for nice recipes to help you get the best meal out of the expensive beef. Many great recipes are available online with great guidelines. You can do a different sweet meal every time you want to cook filet mignon. There is no need to eat out when you can do it at the comfort of your home either.

By: G. Money

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