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4(8)oz. Filet Mignons 13/4 thick 4(7)oz. Top Sirloin 1" thick The boneless sirloin is a flavorful and somewhat tender steak obtained from the top butt muscle of the sirloin. It can be grilled, broiled, sautéed, or pan-fried and is even better if it is marinated first. The cuts from the tenderloin are the most desirable beef cuts in terms of tenderness. The trimmed tenderloin makes an excellent roast or it can be cut into steaks. Grilling, broiling, and sautéing are the best methods for cooking tenderloin steaks. Various names for tenderloin steaks include: - Filet Mignon
- Tournedos
- Filet Steak
- Châteaubriand
- Bifteck
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