What is fillet mignon?!
What is fillet mignon?
Answers: A "Filet Mignon" is the tenderest and lowest fat content and least tasty(fat=flavor in meat world!) of all steaks(that's why some wrap it in bacon!)... it is part of a larger torpedo shaped part of the cow called the "Tenderloin" which is located along each side of the spine near the beginning of the rear leg of the cow... 2 tenderloins per cow... if you imagine this torpedo as being narrow/pointy at one end and wide/round at the other, the f.m. is basically cut from the the widest half of the skinniest one-third of the torpedo(BTW... the small side of a Porterhouse Steak is also the f.m. with the larger side being the "strip")... this part of the cow does no work or exercise so it remains more tender than any other cut..... the most flavorful, 2nd most tender, and fattiest of all steaks is the Ribeye... what steak is best is a matter of a person's personal taste and prefeernce its like a steak. small portion pretty good. pronounce *fillay ming -yon* haha iono just try to sound it out lol i like to pronounce it how you think it would sound "fell et, mig non)
i'm vegetarian so i don't eat animals! that's like a beefsteaks e.g:tenderloin,sirloin,t-bone maybe but there are different kind for cooking it
here it is the recipe you can try
* 5 oz (150 g) steaks of beef fillet
* 12-13 oz (300-350 g.) of field or forest mushrooms
* 2 tablespoons of flour
* 3 tablespoons of butter
* black pepper
* slices of white bread
* 1 cup of milk
* 1 egg
Carve 5 oz of beef fillet steaks; smear the beefsteaks with melted butter and leave them to rest from an hour. Clean and wash the mushrooms. Leave the smaller ones in one piece, snip the larger ones and boil them in hot salty water.
Stew the flour in 3 tablespoons of butter, adding some of the mushroom bullion, then the mushrooms and add black pepper to suit your taste. Boil this sauce for about 5-6 minutes.
Cut slices of white bread - same number of slices as the number of steaks. Dip them for a second in milk and then in the stirred egg. Fry them until light gold in colour.
Season the steaks with some salt and black pepper and fry them too. When they are done, order the fried slices of bread in a wide plate and place a steak on each slice. Pour the sauce on top and serve the dish in this plate.
this fillet mignon is originated in france and spread around all of the int'l restaurant It's basically a really good small steak. Translated literally from french it means "Cute Steak". it is a certain cut of steak
a really nice small cut of steak
i don't really like it unless at a japanese resaurant cuz they put that soy sauce or whatever on it...and it tastes soo good!! lol? a select cut of steak Fillet steak with bacon wrapped around it, pan fried then served with mushroom sauce over top. Well thats what it is in Australia! A great expensive steak! Fih-Lay mihn-Yon
The fillet Mignon is usually 1 to 2 inches thick and 1 1/2 to 3 inches thick in diameter. The tender lain runs along either side of the spine and is usually ha vested as two long snake-shaped cuts of beef, it is cut into portions before cooking. The cut is a fillet and Mignon is french for small.