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 is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat lacks some of the flavor held by meat that has the bone attached. In order keep the flavor, you must cook filet mignon quickly. This can be done a variety of ways, including broiling and grilling. It should never be cooked beyond medium rare, because the more done it is, the less tender and more dry it becomes and the more flavor it will lose. You should always use a dry method of cooking, even when it will be a quick method. Methods of cooking that are dry are such types as roasting, pan frying, grilling, broiling, etc. Since this cut of meat is more dry than others, you will not want to cut the meat to check to see if it is done. Instead, you should touch it. The touch-method of checking is not as hard as it may sound:
1. If the meat feels hard or firm, it is too done.
2. When the filet mignon is soft when you touch it and your finger leaves an imprint, it is rare.
3. If it is still soft, but leaves no imprint, and is slightly resilient, then it is medium rare (best for this particular type of meat).
The reason filet mignon is often wrapped in bacon (this wrapping is called barding) is because this particular cut of meat has no layer of fat around it. The bacon not only adds extra flavor to the filet mignon, it also gives it the fat necessary to keep the meat from drying out. This is a concern since the strips are so small in filet mignon and they have less fat than most cuts of beef.
What to serve with Filet Mignon
Since the flavor of filet mignon tends to be quite mild, many people prefer to serve it with sauces, either smothering the beef or as a dip. There are many different choices for the best sauce for filet mignon and most depend solely on the person's particular flavor preference. Some consumers prefer to have a certain type of steak sauce for dipping and some may prefer a marinade to add flavor during cooking. Either of these can turn out well.
Wines & Filet Mignon
There are many different types of wines that are good to serve with filet mignon, and determining which one will go best with it depends largely on the flavor of the sauce. This is especially true if the sauce is rather strong, or has a flavor that is stronger than the filet mignon itself. The best wines to match with filet mignon are dry, red wines such as Merlot. If your preference is a sweet wine, you may want to consider trying a White Zinfandel (if this is your choice, though, you will not want to use very much pepper on the filet mignon). If you are a white wine drinker, the best match for filet mignon will be a rich Chardonnay.
Tips for cooking Filet Mignon
-When selecting tenderloin or slices, choose the lighter color over dark red. This indicates more marbling which makes it more tender. This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
-Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
-Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
-Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. 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 minute it begins to feel firm, it is overdone.
-Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The 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 use.
Daniel Urmann is a contributor and author for the website Big Sky Filet Mignon.
Contact Us Today For Ad Information... Ebooks, Scripts,
Websites, and more... Omelet(te)sThey're easy to cook, right?We'll see.The first thing to remember... Read More Many bakers ask for tips and instructions on decorating cookies.... Read More What is Food Poisoning?Food poisoning results when you eat food... Read More One of the slickest tricks we know is baking bread... Read More There's a lot of bread in our freezer. In our... Read More As a busy working mother, I'm short on time, especially... Read More If you find leftovers boring, uninviting or downright "yuck," then... Read More Have you ever wondered how a restaurant can get a... Read More Our kid birthday cake idea collection makes cake decorating fun... Read More Have you ever wanted to buy new cookware but didn't... Read More If your cookies are too tough . . . You... Read More There's nothing better than the juicy, flavorful hard candy from... Read More Cake pans?.the secret behind every successful cake. My husband tells... Read More You might be planning a home remodeling project and it... Read More Do you helplessly stand at the meat counter looking from... Read More What should you do if you are in the middle... Read More Prevention of food poisoning starts with your trip to the... Read More The most difficult task of a picnic is remembering everything.... Read More Thousands of types of bacteria are naturally present in our... Read More Barbecue is a mix of talents. There is the choice... Read More Would you like to lose some weight -- in your... Read More The debate on ribs has ended in my home. After... Read More For over 40 years scientists have known that the fumes... Read More Microwave ovens do have benefits. They are certainly convenient. They... Read More Grilling and Barbecuing, two of the most popular cooking methods... Read More
Cheap Domain Names
The Perfect Omelet(te), How to Cook It
Christmas Cookie Decorating 101
Food Poisoning--An Overview
How to Bake: Bread on the Grill
Baking Bread and Your Freezer
A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks
Two for One Dinners: Beans
Save Time in the Kitchen - Cook Pasta the Way Restaurant Chefs Do
Kid Birthday Cake Idea Collection - Cake Decorating Without Fear
Cookware ? Whats In It?
Troubleshooting Cookies
6 Tips for Perfect Homemade Hard Candy
Cake Pans
Don?t Poke the Chicken at Your Backyard Barbecue
The Best-Kept Secrets of Beef Revealed! Get Ready to Become the Meat Expert in Your Family!
Substitutions for Commonly Called for Ingredients
10 Smart Shopping Tips To Protect Your Family From Getting Sick
Picnic Tips and Tricks
10 Deadly Bacteria That Can Get In Your Food (And How To Stop Them From Getting There)
The Right Grill for Your Barbecue
Secret of Light and Fluffy Biscuits and Pancakes
Do a Dry Rub First
Is Your Cookware Poisoning You?
Microwave Ovens and the Healthfulness of Microwaved Food
Grilling Vs. Barbecue
Contact Us Today For Ad Information... Are my breads, cookies, or cakes baked and ready to... Read More As moms, we have hectic lives. Whether we work out... Read More Thousands of types of bacteria are naturally present in our... Read More Grilling and Barbecuing, two of the most popular cooking methods... Read More With the holidays on their way soon, many people will... Read More Want to enjoy the tantalizing taste of Asian food at... Read More Have you ever wondered how much a serving really is.... Read More Many bakers ask for tips and instructions on decorating cookies.... Read More There are usually 2 ways of deep frying in Chinese... Read More How many of you remember dad trying to get the... Read More Have you ever wondered how a restaurant can get a... Read More Kitchen canister sets are a great way to accent your... Read More Grilling vegetables is easy. The fact that more people don't... Read More Are you the fruit cake in your family? Before you... Read More Put on your apron! It's time to stir up a... Read More Love fluffy cooked rice but dislike the preparation time and... Read More Kitchenaid stand mixers are very popular in today's kitchens and... Read More You just found that great recipe that you have been... Read More Did you ever wonder why flour tastes like sawdust but... Read More Perishable food must be kept cold while commuting via bus,... Read More The Cooker-rail....This is a novel way of increasing the drying... Read More Summertime--and the living is easy! But the kitchen is hot!!... Read More There's nothing better than the juicy, flavorful hard candy from... Read More Lobster has always be one of those extravagant meals which... Read More New and exciting varieties of peppercorns are becoming available to... Read More
Affordable and Reliable Web
Hosting Starting
Better Baking Technique: Is it Done Yet?
Family Meal Planning Made Easy
10 Deadly Bacteria That Can Get In Your Food (And How To Stop Them From Getting There)
Grilling Vs. Barbecue
Must Haves for Any At-Home Chef
The Wonderful Wok: Stir Frying Basics
What is a Serving Size?
Christmas Cookie Decorating 101
Chinese Cooking Technique: Deep Fry
Outdoor Chefs Choose Gas Grills
Save Time in the Kitchen - Cook Pasta the Way Restaurant Chefs Do
Kitchen Canister Sets - How to Beautify Your Kitchen
How to Grill Most Any Vegetable You Can Think Of!
Fruit Cake
Alone In the Kitchen: Stirring Up Mindfulness
Rice Cookers - Perfect Rice Every Time
Kitchenaid Stand Mixers ? A Kitchen Work Horse
Modifying Your Recipes, More or Less
Understanding Baking: How Yeast Works
10 Mind-Easing Ways To Make Sure Your Childs Bag Lunch Is Safe
Do you own an AGA or RAYBURN cooker ?
Cool Summertime Cooking
6 Tips for Perfect Homemade Hard Candy
Cooking Lobster at Home
Peppercorns & Ways To Use Them
Cooking Tips |