1, the definition and source of filet mignon.
Filet mignon is a luxurious beef cutting site, which is taken from the muscles in the front of the cattle spine and located on both sides of the back meat. It is one of the softest and most tender parts of cattle, and it is also one of the most popular dishes in many high-end restaurants.
2. Introduction of beef cutting
The cutting position of beef varies with different regions and cultures. The following are some common cutting parts of beef and their English translations: Sirloin: Tenderloin, Tenderloin, Ribeye, Oxtail: oxtail, shoulder: Chuck, steak: ShortRibs.
3. How to cook filet mignon?
Filet mignon is loved by many people because of its soft and smooth taste. The following are some common cooking methods: stir-frying: filet mignon is fried to the required degree, usually medium or medium rare. Oven baking: put filet mignon into a preheated oven and cook quickly at high temperature. This method can keep the crispy skin on the outside and the tender and smooth taste on the inside of the steak.
4. The application of filet mignon in dishes all over the world.
Filet mignon is widely used in dishes all over the world. The following are some famous filet mignon dishes: French cuisine: filet mignon is usually called "filet mignon"? Uf is the main ingredient of many classic French dishes, such as Chateaubriand and Tournedos Rossini.
American cuisine: filet mignon is one of the most popular dishes in American steakhouses, usually with baked potatoes and seasonal vegetables. Japanese cuisine: In Japan, filet mignon is called "フィレステーキ", which is often used as a part of the barbecue set, or to make rice balls and sushi rolls.
5. Nutritional value of filet mignon.
Filet mignon is a kind of food rich in high-quality protein, vitamins and minerals. It is rich in iron, zinc and vitamin B 12, which helps to replenish energy and promote health.