Cooking Filet Mignon
Filet mignon is French, of course, with a net, meaning “thick slice” and mignon meaning “cute”. Filet mignon comes from the small end of the network (called the short loin), on the back of the chest of the animal. This region of the animal is not support, so that the fabric is not aggravated by exercise resulting in extremely tender meat. It also means that the meat is not part of the taste of meat, has kept the bones attached. To the taste, you must cook filet mignon quickly. There are several ways to perform with baking and grilling.
It should never be cooked above medium rare, as more is done, less tender and drier it becomes and the more flavor it will lose. You should always use a dry method of cooking, even if it is a fast way. Preparation which are dry are such types as roasting, frying, grilling, roasting, etc. Since this cut of meat is more dry than others, you do not need the meat to see if it is done. Instead, you have to touch. The touch-detection method is not as difficult as it sounds:
If the first meat feels hard or firm, it is too much.
If the second fillet mignon is soft to the touch and leave a finger print, it is rare.
If the third is still soft, but do not print, and is slightly elastic, so it is rare (best for this particular type of meat).
The reason is often the filet mignon wrapped in bacon (this envelope is called armor), as this particular piece of meat has no layer of fat to be around him. The bacon not only added flavor, add the filet mignon, there is also the grease necessary to keep meat from drying out. This is a concern, because the strips are so small in filet mignon and they have less fat than most cuts of beef.
Acting as a filet mignon
Because the taste of the filet mignon tends to be very mild, many people prefer to operate with sauces, or braised beef or as a dip. There are many different ways to the best sauce for filet mignon and most only depend on the preferences of taste. Some consumers prefer a certain type of steak sauce for dipping and some may consider a marinade to add flavor when cooking. Each of them can go well.
Wines & Filet Mignon
There are many different types of wine to serve with a good filet mignon, and determine that it is better to depend largely on the flavor of the sauce to go. This is especially the case when the sauce is strong enough, or has a stronger flavor than the filet mignon itself. The best wines corresponds to a filet mignon, dry, red wines like Merlot. If you prefer a sweet wine should consider, please, try a White Zinfandel (if it’s your choice, but you are not a lot of pepper on the filet mignon). If a white wine drinker, the best match for filet mignon, a rich Chardonnay.
Tips for cooking Filet Mignon
-When selecting tenderloin or slices, choose the lighter color in the dark. This suggests that more toward marbling, making it more tender. This cup is so soft that it never over cooked medium-rare. The more you cook, the less tender and drier it becomes.
-Use a dry, high temperature processes, such as grilling, roasting, frying or grilling for this tender cut.
Compensation set is great for stuffing or bake in a crust (pastry salt).
You cut the meat is done to control precious juices to escape. Using the touch method. Press the flesh. When it becomes soft and mushy and leaves an imprint, it is rare.
-If it is soft but slightly resilient, it is medium-rare. The moment it starts to be determined, it is exaggerated.
Since the network is not fat surrounding tissue, it is often (the harnesses) in a layer of fat as beef suet or bacon to prevent drying wound. Likewise with filet slices. The harness also adds flavor.
Cubed beef is a popular choice for fondue, hot pots and shish-kebab.
-To ensure even cooking when roasting the whole tenderloin, the small end should be lifted and tied or trimmed for other purposes.