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Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...
With high demand and only about eight cuts per cow, filet mignon often fetches the highest price in the butcher's case. When you're paying upwards of $20 per pound, cooking these precious tidbits ...
Description. A thick slice of beef tenderloin. A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat. [1][2] Ranch steak is generally flavorful, but a bit tough. The result is poor-quality, if cooked beyond medium in dry heat. It is best when it is braised; however, it is excellent when grilled, broiled, or pan-fried if it ...
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Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...
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Tournedos Rossini. Tournedos Rossini is a French steak dish consisting of beef tournedos [1] (filet mignon), pan-fried in butter, served on a crouton, and topped with a slice of fresh foie gras [2] briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with sauce madère [fr], a Madeira -based ...
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