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Type: Tenderloin cut of beef: Place of origin: France: Created by: Chef Montmireil named this dish after Vicomte François-René de Chateaubriand: Serving temperature: Hot (45 to 50 °C (113 to 122 °F)) for rare meat served either on a hot plank or on a platter
Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C
Yields: 8-10 servings. Prep Time: 20 mins. Total Time: 1 hour 5 mins. Ingredients. BEEF. 1 (4 to 5 pound) whole beef tenderloin, trimmed. 2 tsp. kosher salt
A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, [1] is cut from the loin of beef. Description
Get the Recipe. Beef Wellington ... a beef tenderloin is coated in pâté de foie gras or a mushroom purée and then wrapped in puff pastry. ... it'll take 4 to 6 hours at 275°F for this holiday ...
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