Posted on May 25th, 2009 by admin
The steak and kidney pie is a typical British dish with a filling of diced beef steak and beef (ox), lamb’s or pig’s kidneys in a thick sauce. It is often, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry. Besides being made fresh in a kitchen or a restaurant, food processing firms offer this foodstuff frozen in a box, or canned (in a tin). Large cans even come in the size and shape of regular pie pans. The sauce typically consists of beef broth, flavoured with salt, pepper and parsley, onions, and thickened with flour, cornstarch or beurre manié.
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Posted on May 25th, 2009 by admin
The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin (not to be confused with the short loin) is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon, or the fillet, from the French boneless meat (mignon meaning “small” as true mignons are cut from the smaller tail end of the tenderloin). The fillet is considered to be the most tender cut of beef, and the most expensive. The average steer or heifer provides no more than 4 -6 pounds of fillet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.
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Posted on May 25th, 2009 by admin
The Chateaubriand steak is a recipe of a particular thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for Vicomte François-René de Chateaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. This dish is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions. At the time of the Vicomte, the steak was cut from the more flavourful but less tender sirloin and served with a reduced sauce made from white wine and shallots moistened with demi-glace and mixed with butter, tarragon, and lemon juice.
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Posted on May 25th, 2009 by admin
In French, the word entrecôte denotes a premium cut of beef used for steaks. Traditionally it came from the rib area of the carcass, corresponding to the steaks known in different parts of the world as rib, rib-eye, club, Scotch fillet, or Delmonico. The term is now also used for the sirloin cut known as contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. Around the world, a steak cut from the contre-filet may be called a sirloin steak, a Porterhouse steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, or a New York steak when separated from the bone, or may be called a hotel steak or a Kansas City steak if left with some bone attached. It may be called a T-bone steak or a Porterhouse steak (as the term is understood in the United States and Canada) when left on the bone with the filet.
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Posted on May 25th, 2009 by admin
The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do quite a bit of work. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast.
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