The simplest way to grill filet mignon without ruining it. Grilled to perfection in 10 minutes and topped with my favorite herb butter. Ingredients 1x2x3x ▢ 2, 10 ounce thick tenderloin beef filets, roughly 2 inches thick ▢ 1 teaspoon olive oil ▢ 2 teaspoons fresh rosemary, removed...
Filet mignon is the king of beef. It’s cut from the beef tenderloin, but it may also be in stores cut in steaks and labeled beef tenderloin (filet mignon and beef tenderloin steaks are the same thing). For more information on how it’s cut and on the merits of grass-fed versus cor...
When you go into a restaurant, you may notice, that filet mignon is one of the most expensive dishes on the menu. This is because filet mignon belongs to a class of its own and originally from France. This prime cut of beef is so soft and tender it can be cut with a fork. The w...
Beef tenderloin is a cut of beef that comes from the loin of the cow, which is located in the middle of the animal’s back. It is a very tender and flavorful cut of meat that is highly prized by many people. Beef tenderloin is also referred to as a filet mignon, which is a Frenc...
The post Beef Flanken Ribs appeared first on HowToBBBQRight. ]]>Beef Flanken Ribs Flanken Ribs have a rich, beef flavor – and when you take the time to marinade them and then chargrill them directly over hot coals, you get a delicious bite of beefy goodness!For...
The T-Bone is a bone-in steak cut from the forward end of the short loin of the beef steer or heifer. Its distinctive T-shaped-bone cut from the spine bisects portions of both the top loin (strip steak) and tenderloin (filet mignon). As defined by the USDA, the T-Bone must be ...
Jaden of Steamy Kitchen has a fantastic explanation of how to turn “cheap ‘choice’ steak into Gucci ‘prime’ steak” We’ll cover Filet Mignon in another post because I think it’s better pan seared. Other great cuts of steak for the grill are thin cuts like Flank Steak (one of ...
One cut comes from the tenderloin, producing steak tips that are nice and tender. The other cut comes from thebottom sirloin buttwhere the meat is less tender and tasty. With either one, due to the thin cut of the steak, reheating can be tricky without making the meat dry, tough, and...
Popular cuts of beef include rib-eye, tenderloin and New York strip.Courtesy of the Certified Angus Beef Brand When you add heat to fat, it turns it into flavor. Fat also makes the meat tender and juicy. While many people have been conditioned to think filet mignon is the best, it has...
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