Filet mignon is often wrapped in bacon (this setting is called Barding) because Fillet Minion has no layer of fat that surrounds it. The bacon not only adds extra flavor to the filet mignon, which also provides the grease necessary to keep the meat dry. This is a concern since the strips are so small in filet mignon and have less fat than most cuts of beef. What to serve with Filet Mignon Since the flavor of filet mignon tends to be quite mild, many people prefer to serve with sauces, either smothering the beef or as a dip. There are many different options for the best sauce for filet mignon and most depend solely on the preference of a person’s particular taste. Some consumers prefer a certain type of meat sauce for dipping and some may prefer a marinade to add flavor during cooking. Any of these can succeed.
Wine and Filet Mignon are many different types of wines that are good to serve with filet mignon, and determine which works best with it depends largely on the flavor of the sauce. This is especially true if the sauce is strong enough, or has a flavor that is stronger than the filet mignon itself. The best wines to match with filet mignon are dry, red wines like Merlot. If your preference is a sweet wine, you might want to consider trying a White Zinfandel (if this is your choice, however, you do not have to use pepper heavily on filet mignon). If you are a white wine drinker, the best of filet mignon is a rich Chardonnay. Tips for cooking Filet Mignon-When selecting tenderloin or slices, choose the lightest color in dark red. This indicates more marbling which makes it more tender.
This cut is so tender that should never be cooked beyond medium-rare stage. The longer it cooks, supply becomes less and dry. -Use a dry, high heat method such as roasting, grilling, frying pan or grill for this tender cut. Whole tenderloin is wonderful-things or cook in croute (in savory pastry). -Cut the meat to check cooking allows valuable juices to escape. Use the method of contact. Press the flesh. If it feels soft and heavy and leaves a trace, is rare. “If it is soft but a little tough, it is medium rare. At the time he begins to feel firm, is exaggerated. “From the back has no surrounding fat tissue, it is often wrapped in a layer of fat (called Barding) such as suet or bacon to prevent drying. The same happens with sliced steak. The Barding also adds flavor. -Sirloin Cubed is a popular choice for hot fondue pots and shish-kebab. “To ensure even cooking when roasting the whole tenderloin, the smaller end should be collected and tied or trimmed for other uses.