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Cuts like the filet mignon and the New York strip can be tender and may be best served with a brown-butter sauce. Westend61/Getty Images I'm a chef with experience picking and preparing the best ...
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is some degrees cooler (depending on power of heat source, size of cut). The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
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 ...
Fish (whole, filet): 145℉ (63℃) or until flesh is no longer translucent ... “Cooking foods on the grill at a low and slow temperature will allow for even cooking and reduce your risk of ...
T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin.
Chateaubriand (French pronunciation: [ʃatobʁijɑ̃] ⓘ; 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]
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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 ...
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