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Filet Mignon - The Gourmet Steak

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					Filet Mignon - The Gourmet Steak
Filet Mignon is a gourmet class of steak cut of beef which is the primary
choice of the typical affluent beef lover. Filet mignon is carefully
extracted from the tenderloin part of the animal and is a definite
gourmet connoisseur's delight.
It would be helpful to understand how the famous filet mignon came into
being. The word 'filet mignon' is borrowed from French where the word
filet means a thick slice and the word mignon means a delicacy. The
tenderloin part of the cow extends on both sides of the back bone on the
backward side of the rib cage of the animal. This particular area of the
animal does not bear weight, and so the flesh does not experience much
exercise. Because of this filet mignon typically is a very tender and
soft meat.
The only drawback of cutting it from the tenderloin area is that the
steak lacks the flavor found in meat which has the bone attached, a fact
ignored and sometimes loved by the affluent customer who swear by this
beef steak. The tenderness of the filet is so connotative that it is
sometimes referred to as a tender filet.
The filet mignon is typically cut with a thickness of about one or two
inches and a diameter of about two to three inches. It is cooked in a
variety of ways. Some prefer quickly grilling it but it is also possible
to broil, pan-fry, roast or even sauté filet mignon. Filet mignon is a
dryer cut of beef compared to other steaks. To see if it has been cooked
well enough, it is necessary to touch the steak. If the steak feels hard,
it is too done. If it is soft enough to receive and imprint from the
touch, it is done too rare. A compromise between the two states produces
the best possible filet steak. In every form chosen, this version makes
for a gourmet delicacy preferred and loved by the affluent diner world
wide.
The filet Mignon of beef is also sometimes referred to as Medallions and
Tenderloin Steak. It is sometimes misspelled as filet mignon and it is
also called fillet steak in UK and Ireland. The filet mignon is the most
tender cut of beef, and is also considered as the most expensive one. It
is priced relatively very high as an average cow does not yield more than
four to six pounds.
Sometimes it is sold whole as it is harvested from the cow. Usually it is
available as one to two inch thick pre cut portions which are grilled and
served as is. Bacon wrapped filets are also available in stores. In this
format, the cut is wrapped with bacon after being cut into portions.
The purpose of wrapping in bacon is that it particularly lacks in fat
because of the nature of the region of the animals body the steak is cut
from. When it is wrapped in bacon, the bacon enhances the flavor by
contributing the necessary fat which keeps the cut from drying out.
The filet is usually served with sauces which tend to go well with its
mild flavor. It is either smothered in sauce or the sauce is used as a
dip for the filet sauce. There are no specific sauces that are
recommended as it tastes good with any particular sauce. The selection of
sauces is solely dependent on the personal preference of the diner alone.
Some people prefer a marinade to be used during cooking rather than have
sauce during dining.
No matter where you have your filet mignon or in which form, this
exceptional steak will change your convictions about the steak as a whole
and take you into a new world of culinary delight.
Saman Rashid is an experienced writer. She has been writing articles and
web copies since 3 years. To contact her, kindly visit
http://www.mscopywriters.com


				
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posted:10/15/2010
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