Filet Mignon Nutrition Fresh Veggie Salad

 


Filet Mignon Nutrition Fresh Veggie Salad

Filet Mignon Nutrition Fresh Veggie Salad

Filet Mignon and Fresh Veggie Salad


Filet Mignon Nutrition Fresh Veggie Salad 

The Filet Mignon is so tender that it should never be over-cooked. 

Rare to medium-rare is best. Longer cooking renders it less tender and dry.

Use a dry, high heat method such as broiling, roasting, pan-frying, or (as we prefer) grilling for this tender cut.

Don't cut into the Filet Mignon to check doneness because it lets precious juice escape. Use the touch method. Press the meat. 

If it feels soft and mushy and leaves an imprint, it is rare. 

If it is soft but slightly resilient, it is medium-rare. 

The minute it begins to feel firm, it is overdone.

Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding), such as bacon, to keep it from drying out. 

The barding adds flavor but it also adds fat!

To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

Fresh Veggie Salad :

It's important to use a wide variety of vegetables for a truly healthy salad. Here we have used:

Romaine

Iceberg Lettuce

Tomatoes

Green Bell Peppers*

Mushrooms

Onion

Carrots

(and Avocado)


* We often also use Red and Yellow Bell Peppers however price is a consideration when it's off-season!


Note: In shopping for vegetables, pick those that are bright in color and crisp or firm in texture. 

The healthy-looking carrot, with its deep orange color, will contain several times more vitamin A than the limp, pale one. 

The deeper the color of the vegetable, the higher its vitamin A content will be. When it comes to root and stem vegetables, select the smaller ones; the bigger, older ones are likely to be tough or woody and won't soften during cooking. 

Reject bruised and blemished vegetables, and any that have cracks or tears, or have been chewed by insects; such damage makes it easy for bacteria to enter the tissue.


Slice the vegetables into nice-sized pieces and arrange them on each plate according to each person's preferences. Remember, the presentation is half the meal! Make it look pretty...

Filet Mignon and Fresh Veggie Salad


Dinner is served...

Fresh Veggie Salad




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