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Filet Mignon and Beef Tenderloin Cooking Tips

Filet mignon requires careful cooking or you will ruin it


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Filet Mignon Steaks

© 2008 Peggy Trowbridge Filippone

Filet Mignon Cooking Tips

•   When selecting tenderloin or filet mignon slices, choose the lighter colored ones over dark red. This indicates more marbling which makes it more tender.

•   This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.

•   Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.

•   Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).

•   Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resiliant, it is medium-rare. The minute it begins to feel firm, it is overdone.

•   Since the beef tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.

•   Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.

•   To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

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Filet Mignon Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.


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