Filet Mignon Steak
Filet mignon steaks are called by different names in several parts of the globe - chateaubriand, medallions, tournedos, filet de bæuf, tenderloin, etc. are different names of the filet mignon steak. It's the tenderest steak and is also circular in condition about 3 inches in diameter.
The tenderloin is minimal exercised area of the animal and therefore the flesh in this area is tender. Beef cuts from the tenderloin are hence very soft and easy to cut. Because of their tenderness, also, they are known as 'the kings of steak'. However, the filet mignon steaks are also the mildest in their taste. Usually they are really filled with bacon to increase their flavor.
Filet mignons available in butcher shops are a 2-3 inches thick. Their color determines how fresh they are really. Filet mignon steaks should be scarlet externally and internally they need to be darker in color. They must be brought only when these were preserved in cold storage. Mostly filet mignon steaks are aged before cooking. Aging offers a unique flavor. Steaks can be preserved under cold storage for so long as a year if they're securely wrapped.
There are many ways to get ready filet mignon steaks. They could be grilled, sautéed, pan-fried or roasted. Fat should be removed before cooking the steak. Usage of salt must be avoided as salt does draw out the juices of the steak. Water is not used while cooking filet mignon steaks as it influences the taste. Instead essential olive oil or butter can be used to get ready different recipes.
Filet mignon steaks are ready by restaurants in a number of ways. There are many exotic preparations with wine, whiskey and with a number of stuffing like crab meat, eggs among numerous others. Nearly every restaurant has a particular recipe for preparing filet mignon. They may be eaten with rice, noodles or pasta. They may be garnished with parsley, garlic, spring onions, etc. depending on recipe. Burgandy or merlot wine complements the filet mignon steak well. Also, they may be eaten along with sea food such as lobsters and crabs or with pork derivatives such as bacon and sausages.