The difference between American steak and filet mignon is that the price is different and the taste is different. The most classic fillet steak is the beef tenderloin, which is commonly known as loin meat and tender beef tenderloin. The shape is usually round and thick.

This part does not grow fat, has less exercise, and has low oil content, so the meat is the most tender. Lean and tender, rare and expensive, this is the unique characteristic of filet mignon. Recommended doneness: three points. Because there is less oil and not much juice, medium rare best reflects its taste and quality. Wellington, the classic representative in the steak world, uses this cut.

American-style steak has an American flavor. American veal steak is a local specialty delicacy that is simple to prepare and has a good taste. It is characterized by the strong aroma of black pepper and tender meat.

How to make American veal steak:

1. Wash the steak, cut it into slices 5 cm long, 5 cm wide and 0.1 cm thick. Add Maggi fresh soy sauce, salt and chicken powder. , crushed black pepper, vanilla powder, minced garlic, red wine, rosemary, and coriander seeds and marinate for 12 hours.

2. Heat the griddle, add butter and let it simmer over low heat. Sprinkle the garlic slices onto the butter. Place the marinated steak directly on top of the garlic slices. Fry over low heat for 3 minutes until cooked. Then take it out and put it on a plate, serve it with garlic sauce and halved crispy vegetable rolls.