"suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent. The center-cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand steak and beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for, such as beef Stroganoff. Beef tenderloin A beef tenderloin, known as an eye fillet in Australasia, filet in France, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. As with all quadrupeds, the"
"Filet mignon Filet mignon (; French for ""tender fillet"" or ""delicate/fine fillet"") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called ""filet de bœuf"", which translates in English to ""beef fillet"". The reason that this cut in French is always called filet de boeuf is because, in French, filet mignon always means pork tenderloin. The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin"
"restaurants. The French terms for these cuts are ""tournedos"" (the smaller central portion), ""châteaubriand"" (the larger central portion), and ""biftek"" (cut from the large end known as the ""tête de filet"" (lit. ""head of filet"") in French). Porterhouse steaks and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak—in Commonwealth of Nations usage, only the strip steak is called the porterhouse. Filet mignon may be cut into 1- to 2-inch (2.5"
"Entrecôte In French, the word entrecôte () denotes a premium cut of beef used for steaks. A traditional ""entrecôte"" comes from the rib area, corresponding to the steaks known in different parts of the English-speaking world as rib, ribeye, club, Scotch fillet, or Delmonico. The term may also be used in France to denote the sirloin cut properly known as a contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the ""contre-filet"" may be called a Porterhouse steak (as the term is understood in"
"Steak frites Steak-frites, meaning ""steak [and] fries"" in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of Belgium, which claims to be the place of its invention. Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare (""""saignant""""—literally ""bloody""), in a pan reduction sauce, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes"
"in most urban areas. Steak au poivre Steak au poivre (, Quebec French pronunciation : ) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and"
"gammon, is commonly served as steak. Grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives. The word steak originates from the mid-15th century Scandinavian word ""steik"", or ""stickna""' in the Middle English dialect, along with the Old Norse word ""steikja"". The Oxford English Dictionary's first reference is to ""a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie"
"Steak au poivre Steak au poivre (, Quebec French pronunciation : ) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil. The steak is"
"cooking process. Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a ""butterflied"" filet, meaning that the meat is cut down the middle and opened up to expose more of it to heat during the cooking process. Filet mignon Filet mignon (; French for ""tender fillet"" or ""delicate/fine fillet"") is a steak cut of beef taken from"
"is more likely to be served with potatoes and other vegetables and offered with a selection of cooked sauces such as red wine, Diane, Bordelaise, mushroom, Hollandaise, au poivre (peppercorn), or Béarnaise. Other vegetables such as peas or a green salad can also be served. Various types of Mustard are sometimes offered as a condiment. In the United States, a restaurant that specializes in beef steaks is known as a steakhouse, and typical steak dinner consists of a steak, optionally topped with sautéed onions and mushrooms, with a starchy side dish; usually baked or mashed potatoes, or thick cut french"
"loin"". In Modern French, the term evolved to become ""aloyau"" or ""faux-filet"". An often quoted false etymology suggests that ""sirloin"" comes from the knighting by an English king (various kings are cited) of a piece of meat. However, the English cut of Sirloin includes the large portion of beef which includes the short loin, top sirloin and bottom sirloin. Top sirloin steak is usually served grilled, broiled, sautéed, or pan-fried. Top sirloin Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin"
"or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian or Dutch dish ""filet américain"""
"for particular places, sometimes because of a specific association with that place like Boston baked beans or ""bistecca alla fiorentina"". Sometimes not: ""poached eggs Florentine"" ends up meaning essentially ""with spinach"". Some are named for particular individuals, perhaps to honor them including Brillat-Savarin cheese named for the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin, or perhaps because the dish was first prepared for them such as Chaliapin steak made by the order of the Russian opera singer Feodor Chaliapin in 1934 in Japan, or perhaps they named it for themselves because they invented the dish, or perhaps because"
"animal, similar to the American short loin, while the American ""sirloin"" is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. The word sirloin derives from the Middle English ""surloine"", itself derived from the Old French word ""surloigne"" (variant of ""surlonge""), that is, ""sur"" for 'above' and ""longe"" for 'loin'. In Modern French, the cut of meat is called ""aloyau"" or ""faux-filet"". A commonly-repeated anecdote claims that the name is derived from an occasion when King James I of England, while being entertained at Hoghton Tower"
"sold as Roastbeef or rump steak. In some instances, the slices of fish with several centimeters of thickness that are cut vertically from the spine are known as koteletts as well. They are typically cut from bigger fish such as cod. In Switzerland, the popular Cervelat sausage is also known as the kotelett of the laborer. Kotellet Kotellets (Fr. ' „chop“, from Fr. ' resp. Lat. ' „rib“), also known as Koteletts, Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on"
"d'hôtel. A common dish is chateaubriand steak prepared with the sauce and served with potatoes. A dish that incorporates chateaubriand sauce is ""tournedos villaret"", in which mushroom caps are filled with the sauce and placed atop tournedos, all of which are placed atop tartlets filled with kidney bean purée. The sauce is sometimes served in a separate side dish, rather than atop meats, such as with the dish ""villemer tournedos"", which is prepared with fried tournedos placed atop fried chicken croquettes, along with tongue, mushroom and truffle. Chateaubriand steak Chateaubriand steak (also chateaubriand) is a meat dish cooked with a"
"comes from his French chef, Honoré Julien. In addition, from 1813 on, recipes for what can be described as ""French fries"" occur in popular American cookbooks. By the late 1850s, a cookbook was published that used the term ""French fried potatoes"". The thick-cut fries are called ""Pommes Pont-Neuf"" or simply ""pommes frites (""about 10 mm); thinner variants are ""pommes allumettes"" (matchstick potatoes; about 7 mm), and ""pommes paille"" (potato straws; 3–4 mm). (Roughly 0.4, 0.3 and 0.15 inch respectively.) ""Pommes gaufrettes"" are waffle fries. A popular dish in France is steak-frites, which is steak accompanied by thin French fries. The"
"a slice of fried beef or pork served in a wine-based sauce with fried potatoes, rice, or salad. To add a few more calories to this dish, an egg, sunny-side up, may be placed on top of the meat, in which case the dish acquires a new name, ""bife (com um ovo) a cavalo"" (steak with an egg on horseback). This dish is sometimes referred to as ""bitoque"", to demonstrate the idea that the meat only ""touches"" the grill twice, meaning that it does not grill for too long before being served, resulting in a rare to medium-rare cut of"
"accompanied with boiled potatoes or noodles. In culinary terminology, ""bourguignon"" is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century. The dish may be called ""bourguignon"" or ""à la bourguignonne"" in both French and English. It is occasionally called ""beef/bœuf bourguignonne"" in English, but that is considered incorrect in French. Beef bourguignon Beef bourguignon () or bœuf bourguignon (; ), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a"
"the end. Coq au vin Coq au vin (; , ""rooster/cock with wine"") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as ""coq au vin jaune"" (Jura), coq au Riesling (Alsace), ""coq au pourpre"" or ""coq au violet"" (Beaujolais nouveau), ""coq au Champagne"", etc. Various legends trace ""coq au vin"" to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a"
"Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which ""choucroute"" is the most characteristic. A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as ""hochepot""). It is similar to ""garbure"" and ""pot-au-feu"". The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef,"
"Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak. As well, if the ""contre-filet"" is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the United States and Canada) or a T-bone steak. Entrecôte In French, the word entrecôte () denotes a premium cut of beef used for steaks. A traditional ""entrecôte"" comes from the rib area, corresponding to the steaks known in different"
"Beef bourguignon Beef bourguignon () or bœuf bourguignon (; ), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a ""bouquet garni"", and garnished with pearl onions, mushrooms, and bacon. It is also a dish consisting of a piece of braised beef with the same garnish, when it may be called pièce de bœuf à la bourguignonne. It is a well-known French recipe. The name probably refers to the use of wine, and it is likely ""not"" a regional"
"Fricassee Fricassee or fricassée is a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce. Fricassee is first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of the French ""frire"" (to fry) and ""casser"" or ""quasser"" (to break in pieces). Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Julia Child in ""Mastering the Art of French Cooking"" describes it as ""halfway between a sauté"
"butter is shaped into a roll using aluminium foil and chilled. When the dish is served, a piece of the butter is sliced off and allowed to melt on the hot meat. Café de Paris sauce Café de Paris sauce is a complex butter-based sauce served with grilled beef. When it is served with the sliced portion of an ""entrecôte"" (in American English: a rib eye steak) or a ""faux-filet"" (in English: a sirloin steak) the resulting dish is known as """"entrecôte"" Café de Paris"". The sauce was first popularised in the 1940s by the Café de Paris restaurant in"
"before they can be seated. L'Entrecôte Around the world, many restaurants featuring steak dishes use the word ""entrecôte"" as their name or part of their name. In particular, the name L'Entrecôte has come to identify three groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in the ""contre-filet"" cut of sirloin and serve it in the typical French bistro style of ""steak-frites"", or steak and chips: In 1959, Paul Gineste de Saurs purchased an Italian restaurant called Le Relais de Venise (the Venice Inn) in the 17th ""arrondissement"" of Paris, near"
"be confused with the American skirt steak. In French it is known as the ""onglet"", in Italian the ""lombatello"", in Flanders the ""longhaas"", and in Spanish the ""solomillo de pulmón"". Its U.S. meat-cutting classification is NAMP 140. Hanger steak A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about . This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as ""butcher's steak"", because butchers would often"
"Sautéed mushrooms Sautéed mushrooms (French: ""Champignons sautés au beurre"") is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish. Sautéed mushrooms is a common dish prepared by the sautéing of sliced or whole edible mushrooms. Butter is typically used when sautéing the dish, and margarine and cooking oils such as olive oil and canola oil are also used. Clarified butter can be used,"
"Pot-au-feu Pot-au-feu ( ""pot on the fire"") is a French beef stew. According to the chef Raymond Blanc, ""pot-au-feu"" is ""the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."" It is difficult to know when the name ""pot-au-feu"" first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ""pot"" was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be"
"the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are often cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer and zebu as well as various types of fish, especially salmon and large pelagic fish such as swordfish, shark and marlin. For some meats, such as pork, lamb and mutton, chevon and veal, these cuts are often referred to as chops. Some cured meat, such as"
"7-Bone Roast The 7-bone roast (also known as the center-cut pot roast) or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a ""7"", which gives these cuts their name. The steak differs from the 7-bone roast only in thickness. 7-bone steaks are cut 1/2- to 3/4-inch thick. Like most of the chuck, the 7-bone roast or ""steak"" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat such"
"French fricassee, it has a tomato-based sauce usually with red wine. Fricassee Fricassee or fricassée is a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce. Fricassee is first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of the French ""frire"" (to fry) and ""casser"" or ""quasser"" (to break in pieces). Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Julia Child in ""Mastering the"
"a garnish. The dish can serve to add significant flavor to various dishes, in part per the glutamic acid present in the cells of edible mushrooms (see also: glutamate flavoring). Sautéed mushrooms Sautéed mushrooms (French: ""Champignons sautés au beurre"") is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish. Sautéed mushrooms is a common dish prepared by the sautéing of sliced or whole"