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Filet Mignon & Filet Style Sirloin: Butcher Shop Basics

August 16, 2017 | Main Entree

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In this video, Bill Howell describes to us some of the key features of the Filet Mignon that make the steak so tender. He describes why this cut is more expensive than most, and follows up with some great cooking suggestions. One of these great suggestions is starting the Filet in a cast iron pan to allow the steak to cook in its own juices with a little bit of butter and garlic before putting it in the oven to finish cooking. Looking for a more advanced recipe? Try a butter basted Filet Mignon with carrot ginger puree, roasted artichoke and red wine reduction. Recipe can be found here.

In this blog post, Bill also describes to us some key features of our flavorful Upper 2/3 Choice Filet Style Sirloin. This less expensive alternative to the Filet Mignon is packed with flavor and provides the same presentation as the traditional Filet!

Keep following the blog for more updates, tips and tricks from Bill!

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