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Cooking Bacon Wrapped Filet Mignon : Cooking Class Denver : Seafood Cooking Courses. Cooking Bacon Wrapped Filet Mignon
USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1"Thick
USDA Prime 21 Days Aged Beef Loin Filet Mignon Steak. Avg. weight is 6 oz. per inch thick. The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin (not to be confused with the short loin) 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 fillet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).The fillet is considered to be the most tender cut of beef, and the most expensive. The average steer or heifer 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. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only
crab-stuffed filet mignon with whiskey peppercorn sauce Crab Stuffing: Saute 1 tsp minced white onion, 1 tsp minced green onion, 1 tsp minced garlic, 1 tsp minced celery, and 1 tsp minced green bell pepper in 2 tbs olive oil, in a large skillet, until tender. Stir in 2 tbs shrimp stock, 6 oz drained crab meat, 2 tbs bread crumbs, and 1 tsp Cajun seasoning. Remove from heat and set aside. Steak: Slice a pocket into the side of 4x 6 oz steaks and stuff with crab meat. Wrap each with 1 slice lightly cooked bacon; and, secure with toothpicks. Season with salt and pepper Peppercorn Sauce: In a small sauce pan over medium heat, combine 1.25 cups beef broth and 1 tsp cracked black pepper. Simmer/reduce to 1 cup, stirring frequently. Add 1 oz whiskey and 1 cup heavy ream. Simmer/reduce to 1 cup. Remove from heat and set aside. Mushrooms: Saute 1 clove minced garlic and 1 tsp minced shallot in 1 tbs olive oil, in a large skillet over medium heat. Stir in 1 cup sliced crimini mushrooms and saute until tender. Remove from heat and set aside Putting it all together: Place steaks in skillet and cook until desired doneness. Remove from heat and set aside. Deglaze skillet with 1 oz whiskey. Reduce heat and stir in peppercorn sauce, 1 tsp Dijon mustard, prepared mushrooms; and, reduce sauce until thickened. Plate steaks, then top with sauce. Filet Mignon
I usually don't cook much meat but here's my first time making bacon wrapped filet mignon! It was a special request from Amanda for her birthday. Seasonings include sea salt, freshly crushed pepper, rosemary from my parent's garden, and garlic powder. kids cooking blog download cooking quest where to buy cocoa butter for cooking beef cooking guide cooking black pudding korean cooking video santa monica cooking school cooking along with gordon ramsay |