How to Cook Filet Mignon To Absolute Perfection

With high demand and only about eight cuts per cow, filet mignon often fetches the highest price in the butcher’s case. When you’re paying upwards of $20 per pound, cooking these precious tidbits can feel a little like a tightrope walk. Don’t be intimi…

With high demand and only about eight cuts per cow, filet mignon often fetches the highest price in the butcher's case. When you're paying upwards of $20 per pound, cooking these precious tidbits can feel a little like a tightrope walk. Don't be intimidated. By paying attention to a few important details, learning how to cook filet mignon like you've been doing it your whole life is actually quite easy.

What Is Filet Mignon?

Filet mignon is a choice steak, indeed. To form it, the butcher makes a cross-sectional cut from the small end of the tenderloin, a long muscle with one narrow, pointed end which runs along the lower part of the cow's spine. The flesh there doesn't do much work, and is, therefore, very, very tender.

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How to Make Pancakes Like A Flipping Pro

There’s nothing like a tall stack of toasty, hot, fluffy pancakes to bring many mouthfuls of satisfaction to your morning, noon, or even night. Fast, fun and endlessly customizable, pancakes are an essential element of every cook’s repertoire. From bat…

There's nothing like a tall stack of toasty, hot, fluffy pancakes to bring many mouthfuls of satisfaction to your morning, noon, or even night. Fast, fun and endlessly customizable, pancakes are an essential element of every cook's repertoire. From batter to belly, we break down the basics of this beloved breakfast classic so you can start flipping flapjacks with one hand tied behind your back.

What Is Batter?

All pancakes start out as batter, a mixture of flour, protein, fat, and liquid, plus a dash of bubble-creating chemicals in the form of baking powder and/or baking soda. Upon mixing, tons of tiny bubbles form throughout the batter, which, when poured onto a suitably hot surface, solidifies around these microscopic air pockets, resulting in the texture affectionately referred to as "fluffiness."

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