A. How many servings of filet mignon are best cooked

The best degree of doneness for filet mignon is medium or medium, and you can adjust its tenderness according to your preference. It is not recommended to fully cook the fillet. Cooking it too long will overcook the meat and affect the flavor. Since the meat of the fillet is so tender, it is difficult to solidify when frying, so it will come loose easily. If you choose to cook it yourself, you can secure it with wires. In addition, filet may have more fishy flavor compared to other types of steaks. In addition to the base seasoning, remember to add a little lemon juice to remove the fishy flavor. It may seem a bit complicated to cook, but what's the trouble for this tender bite.?

In general, the best doneness for steak is MEDIUM RARE, which is medium rare with a little red in the center. This will best describe a tender, juicy steak. If you really think there's going to be blood or something (actually, a good steak won't ooze blood or water), then order the safer medium rare. Don't try it on medium rare, it's really not good...?

2. Which is better, filet mignon or sirloin?

Fillet steak, also known as beef tenderloin, is characterized by a lot of lean meat, high protein and low fat. It is more suitable for women who like to lose weight and want to stay in shape; Sharon steak (SIRLOIN), also known as sirloin steak, is a kind of beef tenderloin, the back of the beef tenderloin, contains a certain amount of fat, especially on the outside there is a circle of white tendons. It is tougher and more chewy than filet mignon. It is suitable for young people and people with good teeth.

If I have to say which of these two steaks is better, I can only say that if you like to eat tender steak, then filet mignon is your dish, and if you like to eat a more chewy steak, if the steak is good, then it must be sirloin steak! Of course, which steak tastes better depends on your preference!!!?

Three Filet Mignon Characteristics

Filet is extracted from the tenderloin of beef. It is a long column with a large head and a small tail. Each cow can only cut a few thick fillets. Filet's reputation comes from its softness, removal of sinew and lack of any teething. No matter how active the cow is, the tenderloin on the inside of the lumbar vertebrae never moves, so the meat is as tender as butter, with a very low oil content, extremely fine fibers, and extremely tender meat, the most tender part of the whole cow.