Filet mignon best recipe

Access to this page has been denied because we believe you are using automation tools to browse the website. Diccionari de la llengua catalana, segona edició, Institut d’Estudis Catalans. Diccionari normatiu valencià, Acadèmia Valenciana de la Llengua. Diccionari català-valencià-filet mignon best recipe, Antoni Maria Alcover and Francesc de Borja Moll, 1962.

This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium. This page was last edited on 9 December 2022, at 11:00. By using this site, you agree to the Terms of Use and Privacy Policy.

On this Wikipedia the language links are at the top of the page across from the article title. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. In French, it mostly refers to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat.

The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon.