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Wednesday is.............

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  • Wednesday is.............

    National Filet Mignon Day!!!!

    Tips and Hints for Filet Mignons

    • 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.
    • 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. The barding also adds flavor.
    • To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

    Sautéed Filet Mignon

    2 (1-1/4 to 1-1/2-inch thick filet mignon steaks (1 to 1-1/2 pounds)
    Salt and freshly ground black pepper
    1 teaspoon chopped fresh rosemary

    Season the meat generously with salt and pepper. Sprinkle with the rosemary.

    In a medium, heavy skillet, heat the oil over medium-high heat. Put in the steaks and fry them for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees F.).
    The average woman would rather have beauty than brains, because the average man can see better than he can think.

  • #2
    Re: Wednesday is.............

    I'll take mine medium rare !