Beef Tenderloin 2
A continuation of the previous episode explaining the wide variety of uses for beef tenderloin, this lesson focuses on the tail. As Chef Angus explains, there are two cuts that come from the tail, the mignon and the emincer.
Chef Angus demonstrates how to stuff a butterflied cut of tenderloin and wrap it so that the flavor is locked in, before grilling it. At the grill, Chef Angus explains the nuances of grilling, from how to tell what stage the meat is at by comparing the texture of your hand to the texture of the meat, to being aware of hot and cool spots on the grill surface. The degrees of cooking from bleu through well done are illustrated.
The emincer is cut into fine strips and then sautéed before producing the classic Russian dish, Beef Stroganoff. Chef Angus's variation uses allspice and paprika to season the meat, and then incorporates the traditional ingredients before being féed. The sauce is finalized and served with the beef over pasta.
The mignon is then seasoned and cooked in a Mediterranian fashion with a relish of flavorful ingredients, including onion, mushroom, olive and tomato concassé and then presented with a serving of cous-cous.
Beef Stroganoff
Filet Mignon