Beef cut question?

Question

I have a quarter of beef from the butcher. A couple of the packages are labeled fillet. Would this be filet mignon? There are 2 in a package and each piece of meat is about 3 inches in diameter and 2 inches thick.
Also need to know the best way to cook them other than on a grill. I don't like cooking on a grill and can't get anything to come out right.

Answer 1

**********SAUTEED FILET MIGNON
4 filets mignons
2 tbsp. butter
1 1/2 tsp. minced garlic
1/4 c. dry white wine (Vermouth)
Salt and pepper (see instructions)
Trim fat from edges of each filet. Liberally add pepper (cracked black) and Lawry's season salt. In large skillet heat butter and whisk in garlic. Cook for 1 minute. Add filets mignons and quickly sear each side. Continue to cook over medium heat 4 minutes on each side (medium to rare). Remove filets mignons to serving platter. Add wine to skillet scraping up garlic in bottom of pan. Pour over filets mignons.

Answer 2

Yes, Filet Mignon.

Grilling is best.
Place on a hot grille for 3-4 minutes. Turn for the same. This sears and seals in the juices.
Then continue to cook for another 8-10 minutes or less. They should be about medium. If you prefer med-well, maybe a few more minutes. They are a very tender cut. Don't cook "Well Done", they will lose taste. Don't burn.

Only other way is a non stick skillet or use a non stick spray.
Brown each side and cook sparingly.

Answer 3

The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as Filet Mignon, or the filet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).

Before truly being considered Filet Mignon, it technically must be cooked while wrapped in bacon.

The filet is considered to be the most tender cut of beef, and one of the most expensive. Despite its hefty pricing, filet mignon is ordered by many at restaurants the world over. The average cow provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.

The filet can be cut into 1-2 inch thick portions, then grilled and served as-is. One can also find the filet in stores already cut into portions and wrapped with bacon.

High heat is the usual method for cooking the filet. Either grilling, pan frying, broiling, or roasting is preferred.

This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
• Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
• Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
• Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resiliant, it is medium-rare. The minute it begins to feel firm, it is overdone.
• Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.

Answer 4

sounds like mignon to me . you can bake them in the oven or cook them on the stove top or fry them .