filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin), which can be found on the back of the ribs of the animal. El Born area of animal is not weight-bearing, so the connective tissue is not toughened by exercise resulting in extremely tender meat. This means that the meat lacks flavor of meat that has kept the bones attached. To be able to retain the flavor, you must cook filet mignon quickly. This can be achieved in various ways, including hot and grilling.
It should not be cooked beyond medium rare, because it is more complete, less tender and more dry it might be more flavor it will lose. It is best to use a dry method of cooking, although this will be the moment method. Methods of cooking that are dry such species as baking, frying pan, grilling, baking, etc. The cut meat is more dry than this, you will not want to cut the meat to check if it is done. Instead, you should dirati.Dodir authentication method just is not as difficult as it may sound:
1st If the meat feels hard or firm, it is really too much is being done.
2nd If filet mignon is soft when you touch it with your finger leaves an imprint, it's really rare.
3rd When it is still soft, but leaves no trace, and it is slightly springy, then it is medium rare (great for certain types of meat).
The reason for filet mignon is often immersed in bacon (this pack is called barding) is because the meat does not cut the layer of fat around nje.Slanina not only adds extra flavor to the filet mignon, it also provides essential fat that meat blow drying. It is a concern, because the straps are so small filet mignon and they're less fat than most cuts of beef.
What to serve with filet mignon
Since the taste of filet mignon is usually very mild, many people prefer to serve it with sauces, or smothering the beef or take a dip. There are many opportunities for the best sauce for filet mignon and a lot depends not only on the person a taste preference. Some consumers prefer to have some form of steak sauce for dipping and a few May prefer to include flavor marinade during cooking. Any of these can turn out well.
Wines & Filet Mignon
There are many different types of wines that are good for anyone with a filet mignon, and determining what type would go best using it largely depends on the taste of the sauce around. This is especially true if the sauce is quite strong, and has a flavor that is stronger than the filet mignon sebi.Najboljih wines complement the filet mignon are dry, red wines such as merlot. If the advantage is a sweet wine, you May want to consider trying White Zinfandel (if this describes your choice, however, you will definitely want to use the pepper on the filet mignon). If you drink white wine, best suited for the filet mignon to a rich chardonnay.
Tips for cooking filet mignon
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-Use a dry, high temperature hot way of example, frying, roasting or pan-baking contest with this section.
-Use a dry, high temperature hot way of example, frying, roasting or pan-baking contest with this section....
To cut the meat to check doneness lets precious juice escape. Use the touch method. Press the flesh. Whether it feels soft and mushy leaving a footprint, it's really rare. -If it is soft but slightly resilient, it is really secondary rijetka.Minuta begins to feel firm, it is really outrageous.
-Since the tenderloin has no surrounding fat tissue, it is wrapped in a layer of fat (called barding) such as fat or bacon to maintain it from becoming dry. Also the file kriške.Barding 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 tucked up and tied or trimmed for other uses.
