Ted's Tender Tips
Chateau Briand - Beef Tenderloin - Fillet Mignon
The is generally the most expensive cut in the showcase and
often the most sought after, especially around the holidays.
The rule of thumb for portion buying for boneless meat is a
maximum portion of half a pound per person, raw weight.
Select a fillet that is the same size end to end.
This will ensure proper cooking.
Have your favourite butcher (that's Ted!) tie the fillet
and also let him season it with our ground black pepper,
garlic and ground peppercorn mixture.
Preheat your oven to 550°F on broil.
Keep the fillet at least 12 inches away from the element.
Turn the fillet every three minutes, completely
cooking and browning the entire surface.
Your total cooking time is approximately 18 to 20 minutes,
depending on how rare or well you like your meat.
Slice fillet in one inch thick steaks and serve.
Try a nice bearnaise sauce on top for a rich treat.
Bon Appetit!
Phone (519) 966-1660  Fax (519) 966-1661
Email:
ted@mnsi.netTed Farron's Gourmet Butcher Shop Windsor, Ontario, Canada (Dougall & Cabana) If you encounter any problems with this web site, please contact the Webmaster |