TODAY IS NATIONAL FILET MIGNON DAY!
Life offers us the opportunity to celebrate every day. Today we are celebrating Filet Mignon. Filet Mignon comes from the tenderloin. It is a very tender and tasty cut of meat. Since it is very lean, you need to add some fat, so it doesn’t dry out. I wrap mine in bacon! I hope you get the opportunity today to enjoy a Filet Mignon.
I’ll give my taste buds a thrill.
I have tasks to perform.
I’ll add some blue cheese butter perhaps.
just wrap them in foil.
I just completed the first cooking task.
now a bacon wrap I do apply.
really helps the flavor pop.
it will cook the best.
then it is dried and in bacon it’s wrapped.
enjoying the view.
it won’t be long,
a delightful aroma escapes,
I am as giddy as a kid.
the meat resting has begun.
doesn’t run loose,
During this break,
I remove the potatoes with care.
now my taste buds have fun!
Turn It On (Filet Mignon)-
A song featuring Filet Mignon! This is a great song that all can enjoy. This is not the Lil Wayne song Filet Mignon.
How to Grill a Filet Mignon-
How to grill a great filet mignon. One tip they don't give is to let the meat rest before you put it on the grill. You don't want to go from refrigerator temperature to a 500 or 600 degree grill. The oil on top of the steak, is because filet mignon is a very lean cut. I wrap mine in bacon, because bacon makes everything better!
A really good steak, like lobster, is quite expensive in my country. That's the main reason I never really got into eating steak that much. Sometimes a Steakhouse opens which boasts of affordable "imported" steak and when I try it it's so tough with a lot of cartilage. So I could not say in all honesty that I have really enjoyed a good steak dinner in my life.
The filet mignon looks really good. This and lobsters are what I will look forward to when I get to Boston : )
A surf and turf dinner, is a wonderful choice. You get the best of both worlds. It sounds like they don't know how to properly prepare the cuts of meat they are serving. Marinading meat makes the tougher cuts more tender.
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