filet mignon
[ fih-LAY mihn-YON ]
This expensive, boneless cut of
BEEF comes from the small end of the tenderloin. The filet mignon is usually 1 to 2 inches thick and 1 1/2 to 3 inches in diameter. It's extremely tender but lacks the flavor of
BEEF with the bone attached. Cook filet mignon quickly by broiling, grilling or sautéing. See also
BEEF;
SHORT LOIN.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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