Skillet Fry

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Filet mignon! To the minds of many people, the words themselves speak of excellence, the good life and expensive taste. No wonder. Carefully selected and cut experts, filet mignon is the dream of a meat lover.

Filet mignon is a boneless beef tenderloin is cut from the cow, which, as its name implies, yields tender meat.

The filet itself is usually cut into pieces 1 to 2 inches thick. Often, such stores sell lots of pre-wrapped with bacon. The reason for this is that mignon file does not contain as much as fatty infiltration meat bone-in cuts generally do, the fat, then fat substitutes that are missing.

If you prefer your natural being streaked, or simply do not eat pork, then look for filet mignon that is pink instead of red - the most lighter the color the better, in other words. Lighter color = more marbling.

A key point to remember when cooking filet mignon, if broiling, roasting, grilling or pan fry it, is to use high temperatures in the process. A second key point is to cook filet mignon too long, is particularly susceptible to desiccation as it cooks.

Keeping these two key points in mind, almost any meat recipe will work for filet mignon. Cookbooks and the web there are plenty of things imagine you can do with this real cut of beef. If you've never cooked filet mignon, however, there are two basic recipes to get started:

A grilled Filet Mignon

Ingredients

4 fillets of mignons

Sal

Black Pepper

Getting There

Heat grill. Mignons Grill steaks 3 to 5 minutes per side, which is cooked medium to medium-doneness rare. Add salt and pepper to taste. Serve.

Note: The experts will tell you mignons fillets can be appreciated only medium rare or even rare. I agree. But if you really can not stand the idea that eating pink meat, feel free to cook more. Again, start with high temperatures in order to minimize the time needed to reach your preferred state of cooking.

Sautéed Filet Mignon

Ingredients

4 fillets of mignons

Sal

Freshly ground black pepper

2 teaspoons chopped fresh rosemary

Cooking oil

Getting There

Mignons Season fillets with salt and pepper, then sprinkle rosemary over them. Heat a little oil in a skillet over medium high heat. Place meat in the pan and fry for 3 to 5 minutes per side (medium rare doneness).

Indeed, a red wine like Cabernet Sauvignon or Burgundy makes a great accompaniment to filet mignon.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Do you just slap meat in a pan and fry or do something special?

A good steak can be grilled, broiled or grilled. Pan Sear For that, heat olive oil in a skillet until it gleams. Salt and pepper the outside of the meat and then slap in the pan. Do not move around. Fry about 3 minutes on one side, lower the heat to medium and return. If meat is too thick, put it in an oven at 450 degrees for 5 to 7 minutes. Cook until it reaches the desired doneness. If you want rare, should feel like the soft part of the palm of your hand under your thumb. The stronger you feel, the doner is. Remove from skillet and let stand in a dish for about 10 minutes so the juices are arranged in the flesh. Enjoy a glass of good red wine, a baked potato and green salad with crusty bread.