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Filet Mignon
$120.40
8 / 16 oz.
The tenderloin yields the most tender and, traditionally, the most desirable cuts. No tenderizing or further enhancing is needed here. In fact, many steak lovers would consider it an insult to the tenderloin to marinate it or cook it beyond medium-rare.
When you buy filet mignon from naturesgoldblp.com, you will receive tenderloin cuts that are tender and ready to cook. Whether you decide to grill, broil, or roast your filet mignon, it is best to cook it under high heat. The filet mignon needs to cook quickly, so that it does not dry out. In fact, over-cooking is a real danger with this piece of meat. This is because, while the filet mignon is very tender, it tends to have less marbling than rib cuts, for example. So, the filet mignon should be cooked quickly, to preserve its flavor and tenderness.
When grilling meat, it is best to start out with a very hot grill and a high flame. This will create a very flavorful crust on the surface of the piece of meat. Once this crust is formed, the meat should be moved to a lower flame (a cooler part of the grill). In this way, the internal portion of the meat can cook properly, without burning the outer crust. When roasting, as with grilling, the meat should begin to cook at a high temperature. This will create a flavorful “browning” on the outside of the piece of meat. The heat should then be reduced, so that the piece of meat can continue to cook evenly, without burning that outer portion.
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