Preparation Basics For Tenderloin Filet Mignon Dishes

The term tenderloin refers to a very tender muscle cut from the loins of beef. It has different names in other countries. For instance, in New Zealand, the term used to refer to this muscle is an eye fillet, while in England it is simply a fillet. Have you ever heard chefs talking about the tenderloin filet mignon? If you are a keen chef, you know these kinds of recipes. Some of you have come across them in cookery books, magazines, ebooks and so on.

Tenderloins are wonderful ingredients for steaks. When roasted, these gentle muscles are so delicious. If you want to try any filet mignon recipe that requires use of tender loins, try some from heifers or steers. These are extremely soft and delicious when cooked. Fillet mignon foods are extremely appetizing and some people order them virtually any time they visit a big restaurant or steakhouses.

What they may not know now is that one can try any recipe at home. All what is necessary is buying the necessary ingredients on time. Before you can try any recipe, you should know everything worth knowing about tenderloins. This muscle has three main parts, including the tail, butt and the center cut. Each of these parts is necessary for given types of recipe. For example, the carpaccio preparation requires use of the butt part while if you need to make tenderloin filet mignon the center-cut is best.

Preparation of mignon requires controlled portions of steak. The tail is actually an extended tender loin and its size is very consistent. It is thus not ideal for making steaks, but that does not render it useless. One can still prepare other types of foods using its bits and pieces. Now that you already know something basic about the tenderloin, the next thing is learning how to buy it. Tenderloins contain a silver skin and fat.

Therefore, at the time of buying, the vendor can either ask you to buy them with or without the silver skin and fat. Commonly, peeled is a term referring to a muscle without fat and silver skin and unpeeled for the tenderloin with the two components intact. Most inexperienced chefs go for the peeled, as it is often ready for use. It requires no sensitive preparation on the part of the new steak chef. If he or she tries to peel the tender loin personally, it may end up losing its value.

Another advice is that one should avoid the dark red slices of meat. The lighter colored are best because they are an indication of tenderness which is what a chef needs. When you finally decide to try the cooking, ensure that you do not overcook. Overcooking destroys the tenderness of the muscle, but use methods such as shallow frying, grilling, broiling and roasting. Even without adding flavors, your tenderloin filet mignon or steak will still have natural flavors ensured by barding. This refers to a fat layer that generally covers the beef tender loin, and the role of barding is enhancing the softness of meat.

By: G. Money

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