The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe. In France, the term filet mignon refers to pork. Usage Europe Filet mignon (pork) cooking in a pan Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon.ĭue to the small amount of filet mignon able to be butchered from each animal it is generally considered one of the most expensive cuts of beef. It is often the most tender and lean cut. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. In French, it mostly refers to cuts of pork tenderloin. '"delicate, fine or cute fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chopped chives.Filet Mignon from Eddie V's in Fort Lauderdale, FLįilet mignon ( / ˌ f iː l eɪ ˈ m iː n j ɒ̃/ French: lit. Plate a portion of mashed potatoes in the center of serving plate. If necessary, briefly re-heat the Merlot sauce, then remove the pot from the heat and whisk in the whole stick of butter. (Remember to use an oven mitt the handle of the pan will be hot!) Remove the pan of steaks from oven and allow them to rest. While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven). Place the pan of steaks into the preheated oven. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. In a heavy bottomed, oven-safe saute pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. Fold the lobster meat into the potatoes and set aside in a warm place. Using a beater, add in 1 stick of butter and salt and white pepper. Drain the potatoes well and discard the bay leaves, then mash the potatoes. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Once you have reduced the liquid to the required volume, remove from the heat, strain through a chinois (a conical strainer) or some cheesecloth (so you can remove all the vegetables and herbs), return the sauce to the pan and stir in the butter to finish the sauce.īoil the potatoes with the bay leaves until the potatoes are tender. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. Deglaze the pan with the wine, and add the beef stock and the thyme and rosemary. (If you have any trimmings of meat, you would add them at this time). Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots over a gentle heat until translucent.
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