December 29, 2006, Newsletter Issue #30: Filet Mignon: Tender
Tip of the Week
Filet mignon is the tenderest cut of beef. It is also the most expensive steak available. The reason that filet mignon is priced higher than other cuts of meat is that one cow will only produce about five pounds of this fillet. The best way to cook filet mignon is to cut it into one or two inch portions. Then, wrap the portion in bacon and grill. This cut needs little seasoning and is best served medium rare.
Filet mignon can also be roasted, broiled or pan fried.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
