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Filet mignon medallions are cuts of beef from the tenderloin, one of the tenderest cuts of meat. Before roasting a filet mignon medallion, it can be seasoned and wrapped in bacon. The surfaces of the meat can then be seared in a hot pan to enhance the color and flavor. When roasting a filet mignon, the temperature of the oven should be very high, and the meat should only be allowed to cook until it is rare or medium rare.
Some of the tenderest cuts of beef are the tenderloins, which are located along each side of the back of the spine above the ribs. Thick slices of the narrow front portion of the meat are often referred to as filet mignon medallions. These are usually somewhat expensive when purchased singly, but consumers can also purchase whole tenderloins and cut the medallions themselves.
Before roasting a filet mignon, it can be seasoned. Pepper and garlic can add extra flavor to this meat. Since many people prefer the flavor of this cut of meat, however, they will usually not season it.
A slice of bacon is also often wrapped around a filet mignon medallion. Since filet mignon has very little marbling and fat, the bacon helps ensure that the meat does not become dry. The bacon can be wrapped around the perimeter of the meat and secured with a toothpick.
Prior to baking a filet mignon, it should also be seared. To do this, a small amount of oil can be heated in a pan over the stove. The meat can then be added to the pan, and each side should be cooked for a few minutes until brown. This will not only help make the meat slightly more flavorful, but it will also add a nice browned color.
Roasted filet mignon should be prepared in a very hot oven. The oven should be preheated to around 375 to 400° F (190 to 205° C). The filet mignon medallions can then be placed on a baking sheet and roasted. When roasting a filet mignon, the meat should only be cooked for a few minutes, until it is almost rare or medium rare.
After roasting a filet mignon, it should be removed from the oven and allowed to set for a few more minutes before serving. It should also be covered with foil. This will cause the meat to cook a little more. It will also allow most of the juices to settle back into the middle of the meat. The result should be a perfectly done, juicy filet mignon.
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