By: Graham Lavery
Filet mignon is a very special treat when cooked well. It represents a part of the tenderloin in the back rib cage of the animal, an area that is seldom used for exercise, which results in a very tender, special meat. There is a drawback to this meaning that the meat does not have the same flavor as the meat that was attached to the bone. The filet mignon must be cooked quickly to keep the little flavor in, and you can do it by boiling or grilling the meat. Another rule when cooking filet mignon is that is should be done medium rare. If it is overcooked, then it becomes dry and flavorless. Also, if you want to see if it is done, never cut it, as you will cause it to dry, but better touch it to feel if it is cooked.
The touch method
When the meat is too hard, you will know that it is overcooked. But if it is soft and your finger leaves a temporary hole in it, you must let it a little more. The perfect filet mignon is when the meat is soft, but slightly resilient, without leaving any imprints in it. A good method to cook the filet mignon is to wrap it in bacon that adds fat and flavor, two things the filet mignon does not have.
The best garnishing
As we said before, the filet mignon flavor is mild and many people choose to eat it with sauce to make it more tasty. There are many types of sauce that can be used when served filet mignon, but one's preferences are the best cook. Steak sauce is good for some, while others prefer a marinade.
Types of wines
Filet mignon is often served with wines. The type of wine must be chosen in accordance with the type of sauce served. But, in general, it is recommended to drink a dry, red wine as Merlot when we have filet mignon. From the white wines, the best is Chardonnay, or, if you want to have a sweet wine, a White Zinfandel is a great choice.
How to cook filet mignon
When you choose the meat from the animal, go for the darker red parts, which indicates the tenderness of the meat. Cook it medium rare, so it does not become too dry.
From the most used methods of cooking, broiling, roasting and grilling are the most recommended.
You can use the whole tenderloin to cook a delicious meal.
The touch method is essential when you want to know if the meat is done.
Do not forget about using a wrap of bacon to add flavor and fat to the filet mignon.
Fondue hot pots and shish-kebabs are made from cubed tenderloin.
When you cook the whole tenderloin, tuck up the small end for filet mignon so you can use it later.
Graham Lavery is the Editor and Publisher of Article Click. For more FREE articles for your ezine and websites visit - www.articleclick.com
Grilling Filet Mignon - How To Make A Great Dish
