Cooking Filet Mignon

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 highly 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 collection 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 recipe 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.

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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 single type of meat).

The guess filet mignon is often wrapped in bacon (this wrapping is called barding) is because this single cut of meat has no layer of fat colse to it. The bacon not only adds extra flavor to the filet mignon, it also gives it the fat requisite 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 citizen prefer to serve it with sauces, whether 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 single flavor preference. Some consumers prefer to have a determined type of steak sauce for dipping and some may prefer a marinade to add flavor during cooking. whether 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 think 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 recipe such as broiling, roasting, pan-frying or grilling for this tender cut.

-Whole tenderloin is breathtaking to stuff or bake en croute (in savory pastry).

-Cutting into the meat to check doneness lets costly 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 exiguous 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 beloved option 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.

Cooking Filet Mignon

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Tips For Cooking a exquisite Filet Mignon Roast

The first thing to worry about when establishment a filet mignon roast is your selection of roast. If you want to make this for a extra occasion, ask your butcher for the cut early in case they need to order it in. Not every meat department keeps a big stock in this costly cut. Before you pick one out of the case, you need to understand that a filet mignon roast is not the same as a tenderloin. Yes, filet mignon comes from the tenderloin, but it is the most tender portion. The other end of the tenderloin has some chewy portions that you may find disappointing.

When you think about cooking your filet mignon roast, consider that this cut has very petite fat. You do have a tradeoff for all that tenderness; filet mignon does not have a robust beefy flavor like many other cuts. To compensate, many cooks serve it with a gravy made from the drippings or coat the meat with a flavorful rub.

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To keep your roast from curling, take off the silverskin. This is the tough, silvery membrane on one side of the roast. take off any remaining fat deposits. Cut your tenderloin into two pieces before cooking. You can use your pan more efficiently, and for those who prefer different results, you can cook one to 120 degrees and one to 125 degrees before removing them from the oven. This way your guests have a selection of rare or medium. Before you put your roast in the oven, you will want to tie it with kitchen twine to keep the meat from flattening and losing its shape. Tie a string nearby the roast every two or three inches. The string should be firm, but not too tight. This will help your roast to cook more evenly.

Before searing your roast, pat it dry with a paper towel. A moist face will not let the meat brown properly. When searing, use a heavy based pan and give all sides of the roast a few minutes of undisturbed cooking to originate that beautiful look. If you want to apply a rub to the roast, such as a mustard herb mixture, apply it after the meat has been seared. Applying a rub like this adds flavor without remarkable the filet mignon's delicate taste.

Once you have your roast in the oven, keep a meat thermometer in it. Check it frequently. When the roast reaches 120 degrees Fahrenheit, take off it from the oven. Do not let it overcook. While you may not think it is done at this point, the roast needs to rest, and the meat will continue to cook while the resting period, raising the inner climatic characteristic someone else 10 to 15 degrees. Let the meat rest somewhere warm for at least 15 minutes to let the juices come to be reabsorbed by the fibers.

Do not tent your resting meat with foil. It will stay warm sufficient for the length of time it rests, and tenting would soften the crust by trapping any escaping moisture. Once your roast has rested, you can of course slice it for your guests, knowing that every bite will be juicy and tender.

Tips For Cooking a exquisite Filet Mignon Roast

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