Filet mignon, French cuisine

Ilet mignon (French for "fillet cute" or "beautiful fillet") is a steak cut of beef taken from tenderloin, or psoas major of the cow carcass, usually directing or beef. In French called a filet de Boeuf, filet mignon, when found on menus in France, generally refers to pork than beef. In English, is pronounced with a strong emphasis on the second syllable of "fil-let".

tenderloin that runs on both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin (not to be confused with a short waist) is sometimes sold whole. If the forward end of the tenderloin is cut into small pieces before cooking, part of which is known as filet mignon, or fillet, from the French boneless meat (mignon, which means "small" as true mignons cut from the tail end of the tenderloin's small). Conversely, some butchers in the United States labels of all kinds of tenderloin steak "filet mignon."

cut beef fillet is the most gentle, and the most expensive. The average steer or cow provides no more than 4-6 pounds of fillets. Because the muscles are not weight-bearing, contains less connective tissue, which makes it tender.

How to make:
Filet mignon wrapped with bacon and broccoli side.
Fillet can be cut into 1 - to 2-inch portion-thick, then baked and served as-is. You can also find the fillet in stores already cut into pieces and wrapped with bacon. High heat is the usual method for cooking filet, good grilling, frying, broiling, or grilling. Traditionally in Europe and America Filet restaurant is most often served in a cognac cream sauce, au poirve, or red wine reduction.

Bacon is often used in cooking the filet because of low levels of fat found in the fillet (see barding). Filets also have low levels of marble, or intramuscular fat. Bacon is wrapped around the filet and pinned closed with wooden toothpicks. This adds flavor and keeps the fillets from drying out during the cooking process. traditional cooking calls for filet mignon will be burned on each side using intense heat for a short time and then transferred to a lower heat to cook meat all the way through. Filet mignon is often served rare than other meat. They prefer more well done steak can request a "butterflied" filet, which means the meat is cut in half, and opened to expose more meat to the heat during the cooking process.

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