Filet mignon

Filet mignon

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From
Encyclopedia of Food and Cookery

A small, choice steak cut from the narrow end of a fillet of beef, which should be trimmed of all fat and surrounding filament. A filet mignon should be about 4 cm thick when it is ready for cooking, but as the tail of fillet may be very narrow, the fillet is often cut thicker and beaten gently with the flat of a cleaver or large knife to the required thickness. Shape it with your hands into a neat circular shape, and tie string round it to keep the shape before cooking it.

It can be prepared in any of the ways described for Tournedos , or in the classic way, Filets Mignons Henri IV.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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