"Beef Wellington Beef Wellington is a preparation of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy. A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking. The origin of the name is unclear, with no definite connection to Arthur Wellesley, 1st Duke of Wellington. Leah Hyslop, writing in"
"'steig' or steak Wellington, an Irish dish (the Duke was Irish in origin), but the dates for this are unclear. An installment of a serialized story entitled ""Custom Built"" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had ""beef Wellington"" on its menu. The first occurrence of the dish recorded in the ""Oxford English Dictionary"" is a quotation from a 1939 New York food guide with ""Tenderloin of Beef Wellington"" which is cooked, left to cool and rolled in a pie crust. Similar dishes of different types of protein baked"
"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"""
"Beef on weck A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and spread with horseradish. The kummelweck roll (sometimes spelled ""kummelweck"" or ""kümmelweck""), topped with kosher salt and caraway seeds, gives the sandwich its name and a distinctive taste. ""Kümmel"" is the German word for caraway, and ""weck"" means ""roll"" in the south-western German dialects of Palatinate, the"
"T-bone steak. There are numerous variations of the basic slinger: Slinger (dish) A slinger is a Midwestern diner specialty typically consisting of two eggs, hash browns, and a hamburger patty (or any other meat) all covered in chili con carne (with or without beans) and generously topped with cheese (cheddar or American) and onions. The eggs can be any style. Hot sauce is usually served on the side. The slinger is considered to be a St. Louis late-night culinary original. It is described as ""a hometown culinary invention: a mishmash of meat, hash-fried potatoes, eggs, and chili, sided with your"
"of under-cooked beef. The tapeworm is transmitted to humans via infectious larval cysts that are found in cattle. Steak tartare is found in many European cuisines. The Belgian version, ""filet américain (préparé)"", is generally made with mayonnaise and seasoned with capers and fresh herbs. It was formerly made of horse meat. It is usually served with french fries. In the Czech republic and Slovakia steak tartare (""tatarský biftek"") is found in most restaurants. The meat is ground lean sirloin and has a raw egg yolk in a dimple in the middle. The meat can be premixed with herbs and spices,"
"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"
"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 tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the ""sirloin"" in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and"
"as ales and stouts. This dish is also prepared by Rick Stein using Guinness beer. Steak and oyster pie Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also known in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it's a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. Steak and"
"Carpetbag steak Carpetbag steak or carpetbagger steak is a traditional working class dish from Mumbles, a historic oyster fishing village in Swansea, South Wales, UK. Over the years it has become a luxury dish, popular in the 1950s and 1960s in Australia and New Zealand. It consists of an end cut of steak, such as scotch fillet. Pockets in the meat are made by small cuts, into which oysters are stuffed and sutured with toothpicks or thread. As the dish is broiled, the flavour of the fresh oysters permeates the steak and blends with the juice of the tender meat."
"sandwiches, and steak and eggs. ""Surf and turf"", which combines meat and fish, requires more time to prepare. Steak meat is also often minced, shredded, chopped finely or re-formed to create a range of dishes, including steak burgers, that retain the name ""steak"". Other such dishes include: Fish steaks are cut perpendicular to the spine and include bones. Although their delicate flesh requires quicker cooking than beef, steaks from swordfish, halibut, tuna, salmon and mahi-mahi can be grilled. They are frequently cooked whole or as fillets. Fish steaks may also be poached or baked using a court bouillon, wine or"
"grain. If cut and used for sandwiches, the meat is usually rarer than traditional roast beef. In parts of central Canada, a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers will wrap the flank steak around a concoction of seasoned and ground or tenderized flank steak. Others sell a pork sausage patty wrapped in flank or top round steak labelled as London broil. Another variant, popular in Southern Ontario, is a London broil ""loaf"", wherein the tenderized flank steak exterior is wrapped around minced and spiced veal as the filler. In"
"herring fillet and the fillets are then rolled and laid on top of layers of thin potato slices, onions and apples, which form a base. The whole dish is topped off with more sliced potatoes, additional seasoning and a dessert spoon of sage. Boiling water is added and then the dish is baked in foil which is removed, when nearly ready, in order to brown the potatoes. Historically, this dish is considered to be an interesting recipe because it reflects the simplicity of the traditional Welsh kitchen prior to the introduction of the frying pan. At this time boiling, roasting"
"sauce and/or melted American cheese. A beef on weck is a variety of sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and french fries. A steak bomb is a hot grinder sandwich consisting of shaved steak and melted provolone or mozzarella cheese with grilled onions, sautéed red and green bell peppers, mushrooms, and peppered shaved steak all on a grinder sandwich roll. It is"
"his patrons to purchase more drinks. A typical beef on weck is made from slow-roasted rare roast beef that is hand-carved in thin slices, served on a kummelweck roll. The cut face of the top half of the roll may be dipped in the jus from the roast. Prepared horseradish is usually provided for the diner to spread to taste on the top half of the roll. The beef on weck has long been popular regionally, and has gained a following in other areas of the United States where it has been introduced. Expatriates from Western New York have taken"
"up like a miniature mountain. A strip of bacon may be wrapped around the serving and surrounded by peeled and browned baby potato halves. In one style, the steak is marinated in a sauce of thyme, pepper, tarragon, lemon, sugar and tamarind and served with a glass of dessert wine. Carpetbag steak Carpetbag steak or carpetbagger steak is a traditional working class dish from Mumbles, a historic oyster fishing village in Swansea, South Wales, UK. Over the years it has become a luxury dish, popular in the 1950s and 1960s in Australia and New Zealand. It consists of an end"
"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 clod The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale. Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in"
"when the two countries campaigned together during the Pacific War. Steak and eggs Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, although it can also be consumed at any mealtime, such as for dinner in the evening. Various types of beefsteaks can be used, such as rib eye, strip, sirloin and flank, among others. Additional ingredients may include bell pepper, garlic, onion, butter, salt, pepper, seasonings and others. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri. and others. Variations"
"cuts of meat, so other methods have been developed to make tougher meat cuts palatable after baking. One of these is the method known as ""en croûte"" (French for ""in a pastry crust""), which protects the food from direct heat and seals the natural juices inside. Meat, poultry, game, fish or vegetables can be prepared by baking ""en croûte"". Well-known examples include Beef Wellington, where the beef is encased in pastry before baking; pâté en croûte, where the terrine is encased in pastry before baking; and the Vietnamese variant, a meat-filled pastry called pâté chaud. The ""en croûte"" method also"
"most usually pork neck or loin but sometimes also beef is marinated in a mixture of onions, salt and pepper for several hours. The meat is then roasted over an open beech log fire and served with potatoes and grated radish or seasoned cabbage. This is carried out in a similar manner to Schwenker, on a large grill resembling a wheel hanging down above the fire. The wheel is rotated slowly over the fire to ensure even cooking. Swinging grills and the aforementioned cuts are gaining popularity. If it's true that the Germans brought it from Brazil, it's also true"
"""Bistecca alla fiorentina"", or 'beefsteak Florentine style', consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. A favorite of Tuscan cuisine, the steak is grilled over a wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, ""Bistecca"" are often shared between two or more persons, and traditionally served very rare, sometimes garnished with lemon wedges, if not accompanied by red wine, and accompanied by Tuscan beans as a side dish. The same cut of"
"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"
"of pieces of salted and peppered sirloin, usually flattened with a meat tenderizing tool, covered in bread crumbs and fried. The dish is usually served in tortillas as a taco. In the Philippines, ""bistek Tagalog"", a specialty of the Tagalog region, is typically made with onions and strips of sirloin beef slowly cooked in soy sauce and calamansi juice. Unlike usual beef steak that has certain degrees of doneness, Filipino bistek is always served well done. In the United Kingdom, steak is often served with chips (or french fries), fried onions, mushrooms and tomatoes, however in more expensive restaurants it"
"the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however. British cuts topside and silverside together are roughly equivalent to the American Round cut. New Zealand cuts also use these terms (or sometimes ""Outside Round"" for silverside). Round steak A round steak is a beef steak from the ""round"","
"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"
"flame-grilled chicken breast filet, mayonnaise, lettuce and tomatoes on a potato roll. In some Asian markets, such as Singapore, the filet is made from chicken thigh meat and uses a sesame-seed bun. Burger King will also add any condiment it sells upon request based on its long standing slogan ""Have It Your Way"". Additionally, Burger King has sold several different promotional varieties throughout the years as limited time offerings (LTO), such as Chicken Caesar Club, made with Romaine lettuce, Parmesan cheese, bacon and caesar dressing on toasted sourdough bread, or the Carolina BBQ TenderGrill made with pepper jack cheese, bacon,"
"This was in London. Commonly, a faggot consists of minced pork liver and heart, wrapped in bacon, with onion and breadcrumbs. Often, the faggot is cooked in a crock with gravy and served with peas and mashed potato. The mixture is shaped by hand into small balls, wrapped with caul fat (the omentum membrane from the pig's abdomen), and baked. Faggots may also be made with beef. Another variation of the faggot is pig's fry (testicles) wrapped in pig's caul: the pig's fry and boiled onions are minced (ground) together, then mixed with breadcrumbs or cold boiled potatoes, seasoned with"
"Chicken Kiev Chicken Kiev (, ""kotleta po-kyivsky"", , ""kotleta po-kiyevski""; literally ""cutlet Kiev-style"") is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. In general, the dish of stuffed chicken breast is also known in Ukrainian, Russian and Polish cuisines as côtelette de volaille (, ; from French ""chicken cutlet""). Since fillets are often referred to as suprêmes in professional cookery, the dish is also named suprême de volaille à la Kiev. It is particularly popular in the Post-Soviet states, several other countries of the"
"beef. In Costa Rica, they are often eaten with a paste-like dip made from black beans. In the Dominican Republic, they are commonly served with fresh lime wedges to squeeze over them and salt for sprinkling. In Guatemala on the Caribbean side they are usually served as a side when you order fish o any other type of poultry. Normally sprinkled with a little salt. In some countries, they are served topped with cheese as an appetizer, or with shrimp ceviche, pulled chicken, or avocado salad. They can also be bought prepared from supermarkets. This food is found in all"
"by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the ""frame"", and is often used to make fish stock. As opposed to whole fish or fish steaks, fillets do not contain the fish's backbone; they yield less flesh, but are easier to eat. Special cut fillets are taken from solid large blocks; these include a ""natural"" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed. A ""fletch"""
"called ""pins"" within the fillet. The skin present on one side may or may not be stripped from the fillet. Butterfly fillets can be produced by cutting the fillets on each side in such a way that they are held together by the flesh and skin of the belly. Fish fillets can be contrasted with fish steaks (also known as fish cutlets), which are cut perpendicular to the spine and include the larger bones. Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and viscera. Fillets are usually obtained"
"in order to attract German sailors. The steak frequently appeared on the menu as a ""Hamburg-style American fillet"", or even ""beefsteak à Hambourgeoise"". Early American preparations of minced beef were therefore made to fit the tastes of European immigrants, evoking memories of the port of Hamburg and the world they left behind. In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This kind of fillet was beef minced by hand, lightly salted and often smoked, and usually served raw in a dish along with onions and bread"