Filet Mignon, or Tenderloin, is a thin slice of beef which is exceptionally tender. The French term comes from the word 'mignon', which means "cute" or "dainty".
This piece of meat has low fat content, so the traditional method in grilling and barbequeue would be to wrap it in bacon (providing additional juices and fat) and then apply high heat on either side for a short while, and then putting it on low heat (or on a lower heat side of the barbqueue/grill) until it's done - it should still be pink in the middle for it to be medium rare.
If you prefer it well-done, it can also be 'butterflied', meaning it's cut into in the middle and folded open, exposing more of its surface to heat and allowing it to bake through.
There are many different recipes on how to prepare a full meal, including different kinds of sauces and vegetables that go well with a filet mignon - be sure to check around for one you like!
Mignon was created in 1866.
Mignon Anderson went by Filet Mignon.
petit filet mignon
Mignon Mignon
The filet mignon was delicious. I enjoyed the filet mignon. My friend didn't like the filet mignon as he found it undercooked and underseasoned. Filet mignon is French for 'cute fillet' or 'dainty fillet.'
Mignon Anderson is 5'.
It's about the size. Mignon means AA.
Léon Mignon died in 1898.
Mignon McLaughlin was born in 1913.
Abraham Mignon died in 1679.
Abraham Mignon was born in 1640.
Mignon Lowe was born in 1960.