Filet can be cut into 1-2 inch thick portions, then grilled and served as-is. One can also find the filet in stores already cut into portions and wrapped with bacon. High heat is the usual method for cooking the filet. Either grilling, pan frying, broiling, or roasting is preferred.
Bacon is often used in cooking the fillet because of the low levels of fat found in the filet (see barding and larding). Filets also have low levels of marbling, or internal fat. Bacon is wrapped around the filet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process. Traditionally, filet mignon is seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those who prefer a more well-done steak can request a "butterflied" filet, meaning that meat is cut down the middle, and opened up to expose more of the meat to heat during the cooking process.
Bacon is often used in cooking the fillet because of the low levels of fat found in the filet (see barding and larding). Filets also have low levels of marbling, or internal fat. Bacon is wrapped around the filet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process. Traditionally, filet mignon is seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those who prefer a more well-done steak can request a "butterflied" filet, meaning that meat is cut down the middle, and opened up to expose more of the meat to heat during the cooking process.
No comments:
Post a Comment