10/6/2023 0 Comments Filet minion picturesBecause this back muscle is a very much used one, the meat develops a lot of fat and pronounced beefy flavor, which also gives a more fibrous, firmer texture. The sirloin, which is divided into top sirloin and bottom sirloin, is considerably longer than the tenderloin and produces a wide variety of cuts, such as rib eye (from the upper part, beyond where the tenderloin ends), shell steak, porterhouse, New York strip, Kansas City steak (which is a New York strip with a bone), and boneless sirloin. But, despite their proximity, the two are very different. It is interesting to compare filet mignon and sirloin steak as they are right next to each other, located just on opposite sides of the rib bones. Serve the filet mignon with a pat of compound butter, BĂ©arnaise or Bordelaise sauce, or with a sauce made with the pan juices.Resting allows the heat and juices to be evenly distributed throughout the steak. After removing the filet mignon from the heat, cover it with foil and let it rest for about five minutes before serving.Do not cut into the meat to check for doneness as this lets precious juices escape. The moment it begins to feel firm, it is overdone. If it is soft but slightly resilient, it is medium-rare. If it feels soft and mushy and leaves an imprint, it is rare. Note that the temperature will rise a bit while the meat is resting. For medium-rare, remove the steak from the heat when it reaches 120 F. Use an instant-read meat thermometer or the touch method.The longer you cook it, the drier and less tender it becomes. Having so little interior fat, filet mignon should never be cooked beyond medium-rare.
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