filet mignon = tenderloin steak = fillet steak = fillet de boeuf = tender steak
These are cut from the tenderloin, and they're the most tender steaks you can buy, though not the most flavorful. American butchers usually call all tenderloin steaks filets mignons, but the French reserve the name for just the cuts at the small end of the tenderloin, which is the best part.
Porterhouse steak
Many believe these to be the best of all steaks. They include parts of two muscles: the flavorful top loin and the buttery soft tenderloin.
Sirloin steak
The sirloin is near the rump, so the meat's a bit tougher than cuts from the loin or the rib. There are several different sirloin steak cuts, named for shape of the hip bone that's left in them. Going from fore to aft, there's the tender but bony pin bone sirloin, which is right next to the Porterhouse on the carcass, the flat bone sirloin, the round bone sirloin, and finally the wedge bone sirloin, which is closest to the rump and therefore least tender. A boneless sirloin steak is sometimes called a rump steak = butt steak.
T-bone steak
Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much of the tenderloin muscle in it.
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