What is Filet Mignon?

FILET MIGON is quite simply a high -quality steak cut. It is an extra thick cut, of sirloin, which is very tasty, extremely slim and usually the finest available cut. While some people consider other cuts to taste, this simply melts in the mouth, making it one of the most popular decisions in steations.

FILET MIGON is commonly cut about two inches (5 cm) thick and three inches (7.5 cm) wide, although there are variations. The fillet is relatively expensive by a pound (about 453 grams), but the only cut usually weighs much less than a pound, usually weighs six to eight ounces (about 168-224 grams). Filet Mignon can be purchased in grocery and butcher shops and is also served in many great restaurants. It is often wrapped in bacon to increase the taste. Because this cut is boned and extremely slim, it is not as tasty as bone steaks or those that are cropped with a little fat.

Another popular method of filing Filet Mignon is filled. Because it is so strong, it may beT meat cut into slices and filled with things such as cheeses, mushrooms, cream cheese and onion. They are also often "butterfly" or cut and organized as a thinner steak, so it can be fully cooked. This option is usually selected by those who prefer medium to well -made steaks.

Most people who enjoy Filet Mignon prefer to be fat and leave the steak cooked moderately rare to rare. Be aware that the rare will be barely warm in the middle. You may want to let it cook a little more, but it is best to ask the rarer than you like, because it can always be cooked a little longer. Fillet Mignon is also often served with seafood such as shrimp, crab legs and lobster. When served with lobster, food is called "surfing and lawn" in many restaurants. A small fillet is ideal for an accompaniment of such a rich food and also makes a good choice for a person who likesSteak, but has no great appetite.