Filet mignon

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.

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 mignon: A thick, round cut of lean beef tenderloin broiled, often with a bacon strip wrapped around it.

Filet mignon A small, boneless cut of beef from the small end of the tenderloin. Fillet ...

Filet Mignon or Tenderloin Steak is a cut of meat that is considered the king of steaks because of its tender, melt in the mouth texture.

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.) Filete - [Spanish] filet. Filete migon - [Spanish] filet mignon.

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 Mignon A well trimmed center cut steak from the whole beef tenderloin. Fillet ...

Filet Mignon - An expensive and very tender cut of beef that is taken from the small end of Tenderloin. Finnan Haddie - A world-famous smoked haddock from Scotland.

Beef fillet (filet mignon) - This tender but expensive boneless cut of meat comes from the small end of the tenderloin. It should be cooked quickly by frilling or sautéing. Not an overly flavorful cut of meat.

Also known as filet mignon. A small round slice cut from the heart of a fillet of beef. Trim To cut off any excess fat or rind, for example from bacon.

The filet mignon and rib-eye are both very tender steaks, but the rib-eye has more flavor since it is fattier. Fat is also what renders the meat juicy.

Cooking at high temperatures is beneficial if the cut is small enough (filet mignon, strip loin) to be finished cooking before the juices escape.

filet/fillet: tenderloin steak, the choice undercut of meat or fish served off the bone (e.g., filet de dinde, turkey ; filet mignon, the small choice end of tenderloin of beef--or sometimes veal or pork) ...

A slice of beef from the heart of the tenderloin, approximately an inch thick. This term is rarely used in America today, being replaced by filet of beef or filet mignon. Advertisement: ...

This term is used less often in the United States of America today, having been replaced by filet of beef or filet mignon. Tourte - Similar to pâté en croute, these are pies made in a round shape and served cold. They are generally highly ...

Châteaubriand is the name given to a large steak cut from the thick end of the fillet and is normally cooked for two people to share. Filet mignon is the name given to smaller steaks cut from the tenderloin.

This term is rarely used in America today, being replaced by filet of beef or filet mignon. Tourte - Similar to pâté en croute, these are pies made in a round shape and served cold.

See also: Filet, Mignon, Cooking, Beef, Flavor