Filet Mignon
Filet mignon is an extremely tender cut of meat and is often broiled or grilled.
Filet Mignon with Green Peppercorn Cream Sauce
1 3/4 cup beef broth
3 Tbs. butter
4 6-8 oz. filet mignon steaks (1" thick)
1/4 cup chopped shallots (you can use regular white onions)
1 cup whipping cream
3 Tbs.
Filet Knife
You Are Here: cooking terms / F / Filet Knife
Recipe Collections ...
Filet mignon is, quite simply, a high quality cut of steak. It is an extra thick cut, from the tenderloin, that is very tasty, extremely lean and usually the most tender cut available.
Roasting a whole beef tenderloin and serving individual filets to your guests is a lovely idea. With such a nice cut of meat, we think the simpler done, the better.
filet mignon = tenderloin steak = fillet steak = fillet de boeuf = tender steak Pronunciation: fee-lay mee-NYOH Plural: filets mignons Notes: These are cut from the tenderloin, and they're the most tender steaks you can buy, ...
Filet or Fillet - a boneless cut of meat, poultry or fish.
Fillet Mignon - a small cut of beef taken from the end of the fillet, considered by many to be the most elegant steak of all.
Filete migon - [Spanish] filet mignon.
Financier - A small cake or cookie that is made with ground nuts and whipped egg whites. These are soft like sponge cake, and have a rich flavor of nuts.
Filet Mignon - The term "filet mignon" is a French derivative, the literal meaning is small (mignon) bone-less meat (filet). Cut from the small end of the beef tenderloin.
Filet Mignon is a steak cut of beef taken from the tenderloin, or psoas major of the cow.
The same cut of beef can also be called:
French: chateaubriand, tournedos, ...
Filet de sole
A boneless piece of fish belonging to the sole family of fish
Filet mignon ...
Filete Filet
Flamear To flame as in a flaming dessert.
Flan Custard or dessert made with milk or cream and eggs.
Filet - A French term for a boneless cut of meat taken from the undercut of the sirloin.
Fillet - A boneless cut of meat or fish, also, the action of removing flesh from the bone to obtain the fillet.
Filet mignon:
A thick, boneless and extremely tender cut of beef from the tail side of the tenderloin. (Not however the most flavorful of steaks.)
Filet, (or fillet): ...
contrefilet: Boned sirloin of beef
cook out: The process of cooking the flour in a roux
cordon: A thin line or thread of sauce ...
filet mignon: A thick, round cut of lean beef tenderloin broiled, often with a bacon strip wrapped around it.
filet mignon with red wine mushroom sauce
appetizers with prosciutto & mozzarella
pistachio ambrosia salad marshmallows ...
Filet mignon
A small, boneless cut of beef from the small end of the tenderloin.
Fillet ...
Filet
A boneless and skinless piece of meat cut away from the bone, usually fish.
Filet Mignon ...
Pork Filet is a meat mustard recipe created of porkfillet, salt, some white pepper, french mustard, butter, dried estragon, boulillon of meat, and cream.
american, filet, french, fry, main, meat, mustard, pork
25. Barbeque Wings ...
Fillet/Filet: A boneless cut of meat, fish, or poultry.
Filleting knife: A flexible-bladed knife used for filleting fish; similar in size and shape to a boning knife.
Fines herbes: A mixture of herbs, usually parsley, chervil, tarragon, and chives.
contre-filet: sirloin taken above the loin, tied for roasting, braising, grilling
convives (la totalité des): all those gathered at a single table
copeaux: shavings ...
What is a Filet? In the culinary arts, the term Filet is used to refer to a cut of meat that has been ... Read the definition of Filet.
Fine Brunoise
Fine brunoise is a basic knife cut measuring 1/16 inch × 1/16 inch × 1/16 inch.
Alpine Perch Filets in White Wine (Eglifilets in Weisswein)
Mep's Easy,tasty Tilapia
Cute Pacific Cod With Baby Roastie Potatoes- from the Farm ...
Also known as filet mignon. A small round slice cut from the heart of a fillet of beef.
Tripe
The stomach of a cow, pig or sheep used as food. It is usually sold specially prepared or cleaned for cooking.
Faux-filet A boned-out sirloin.
Feuillete A puff pastry case cut into a diamond, round, square or triangular shape. Derived from the French word feuille meaning 'leaf'.
- Marinate a beef filet or leg of lamb overnight in a mixture of dry red wine, fruity olive oil, crushed sprigs of English thyme, salt, and coarsely ground black pepper.
filet (Fr.) Fillet; a boneless cut or slice of meat, poultry, or fish, especially beef tenderloin.
filet mignon (Fr.) A small, boneless, tender slice of beef from the
thick end of the tenderloin.
filo See phyllo.
Beef filet and duck breasts are two good choices for this type of preparation.
Financier - A small cake or cookie that is made with ground nuts and whipped egg whites. These are soft like sponge cake, and have a rich flavor of nuts.
faux-filet: sirloin steak
favouille: small green crab found in the Mediterranean, Carcinus maenas
fenouil: fennel, Foeniculum vulgare
fermier: a farm house cheese
feuilletage: in flaky layers (also pâtè feuilletée, puff pastry) ...
This cut of beef is called the faux-filet or contre-filet.
Escabeche - A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most common foods used for escabeche.
Anchovies are processed into filets and preserved by curing them in salt and packing in olive oil, by pickling the filets in vinegar and oil (referred to as "boquerones" in Spain), or by preserving the filets as fresh fish.
Anchovies: a must for many pasta sauces, flat filets in a can or anchovy paste.
Artichokes: canned hearts packed in water.
Beans: an assortment of canned (easier) or dry (more work but tastier). Bread crumbs ...
Sirloin, porterhouse, or filet mignon are some of the best cuts to choose. If you purchase a less expensive cut, be sure to marinade it well before cooking. I can find some very good deals in our market on what they call 'marinating steak'.
The common bean (Phaseolus vulgaris), also called the kidney bean, snap bean, French bean, haricot verts, flageolet, garden bean, filet bean, green bean, and string bean is the most widespread bean.
Cooking at high temperatures is beneficial if the cut is small enough (filet mignon, strip loin) to be finished cooking before the juices escape.
Bresaola - A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called Bundnerfleisch.
A natural rack is the use of a food item to take the place of the metal rack. An example of this might be a filet of beef that is roasted on a bed of Rosemary.
Fillet A boneless piece of meat or fish. Also spelled filet (French).
Fish sauce An Asian liquid made from fermented, salted fish. Used in many Asian cuisines.
Flake To use a fork or other utensil to break off pieces or layers of food.
A small round slice of the centre of a fillet of beef. Also known as filet mignon.
Trenette
Traditionally made with flour and water, this pasta shape from Liguria resembles small twists. Commonly topped with a pesto sauce.
Fillet - A boneless piece of meat or fish. Also spelled filet (French).
Fines Herbes - A mixture of finely chopped herbs, usually including (but not limited to) chervil, chives, parsley, and tarragon.
1 pound salmon or shark filets, cut into strips
2 tablespoons olive oil
1/4 cup each red, yellow and green pepper strips, cut into strips ...
This recipe is a light sauce perfect for topping stuffed fish filets, prime rib or just tossing with pasta and baked chicken breast strips.
FILLET:
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.
FLAKE:
To break lightly into small pieces.
Bresaola
Thin slices of air-dried and aged salted beef filet.
more results ...
Chuck - one of the most common sources for hamburger.
Rib
Short Loin - the most tender, and the most expensive; from which porterhouse steaks, and filet mignon are cut.
Sirloin - less tender than short loin, but more flavorful.
Round ...
Cod is often battered and deep fried, but is also excellent in chowders and fish cakes. A popular fish for fish and chips restaurants, fish portion sandwiches and as filets. An adult cod can reach a length of 6 feet.
You'll find slow cooker-ready beef dishes in the fresh meat aisle, along with one-step beef meals and quick-cooking, thinly-fileted beef steaks for casseroles, pita bread stuffing, tortillas and sandwiches & crackers.
 See also: Cooking, Beef, Flavor, Slice, Fish
|
