chateaubriand
Thick.
A thick Filet Mignon. It is thick enough to cook in the grill flavor and still be rare in texture. A filet is always tender and has the most flavor of any cut.
Filet are usually cut pretty thick. There are many variables to consider. The temperature of the grill and the thickness of the steak are the two biggest. And the desired degree of cooking is important. Five to eight minutes on each side for a filet cut over a very hot grill will normally get you about a medium. It is best to practice using a good meat thermometer and learn the 'feel' of a steak cooked the way you like it.
Filet Mignon - a cooked cut of tenderloin.
4 oz
The steak may go bad and leave a bad odor.
Depends on the cut of steak. Filet Mignon and New York Strip do not have bones. But a T-Bone steak (see the name?) has a bone.
There are many different opinons about the best steak, but many would say t-bone or filet minon.
Filet Mignon medium well
# Porterhouse # T-bone Steak # NY Strip (shell steak) # Top Loin Steak # Tenderloin steak (Chateaubriand, filet mignon)
Filet mignon is French for "cute fillet" or "dainty fillet" of steak. Strictly speaking, it is only a filet mignon if cut from the very top end of the tenderloin.
Probably a beef steak.
Yes