![]() They also clearly take the prize for best cattle hairdo. Highland: Developed in the Scottish Highlands over two centuries ago, these small cows produce tasty meat that is both low in fat and well marbled.Piedmontese (or Razza Piemontese): This is the predominant breed of cattle in the region of Piedmont, in northwestern Italy, that is naturally very low in fat and widely used in the renowned Piedmontese regional cuisine.Chianina: Originating in the Val di Chiana in Tuscany, Italy, this is the cattle typically used for the classic Bistecca alla Fiorentina, a thick T-bone steak grilled rare over a wood fire, sliced, and drizzled with extra-virgin olive oil.Charolais: A breed that originated around the town of Charolles in central France, this breed has long been lauded by French chefs for its rich flavor.Black Angus (and other Angus hybrids): The most widely bred beef cattle in the United States, with good marbling and flavorful meat. ![]() Filet mignon, without bone or fat, is not suitable for dry-aging. For this reason, the technique of dry-aging was devised where whole bottom and top loins are hung in a well-ventilated temperature-controlled space for 14 to 28 days, which makes them both more tender and more flavorful. Because this back muscle is a very much used one, the meat develops a lot of fat and pronounced beefy flavor, which also gives a more fibrous, firmer texture. The sirloin, which is divided into top sirloin and bottom sirloin, is considerably longer than the tenderloin and produces a wide variety of cuts, such as rib eye (from the upper part, beyond where the tenderloin ends), shell steak, porterhouse, New York strip, Kansas City steak (which is a New York strip with a bone), and boneless sirloin. But, despite their proximity, the two are very different. It is interesting to compare filet mignon and sirloin steak as they are right next to each other, located just on opposite sides of the rib bones. Serve the filet mignon with a pat of compound butter, BĂ©arnaise or Bordelaise sauce, or with a sauce made with the pan juices.Resting allows the heat and juices to be evenly distributed throughout the steak. After removing the filet mignon from the heat, cover it with foil and let it rest for about five minutes before serving.Do not cut into the meat to check for doneness as this lets precious juices escape. The moment it begins to feel firm, it is overdone. If it is soft but slightly resilient, it is medium-rare. If it feels soft and mushy and leaves an imprint, it is rare. Note that the temperature will rise a bit while the meat is resting. For medium-rare, remove the steak from the heat when it reaches 120 F. Use an instant-read meat thermometer or the touch method.The longer you cook it, the drier and less tender it becomes. Having so little interior fat, filet mignon should never be cooked beyond medium-rare.Use a dry, high-heat method such as broiling, roasting, pan-frying, or grilling.Since the beef tenderloin and filet mignon have no surrounding fat tissue, they are often wrapped in a layer of fat (called barding) such as bacon or lard, both to keep it from drying out and to add flavor.Take the steak out of the refrigerator 30 minutes before cooking to allow it to come to room temperature, which will result in a more even cooking.
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