The filet mignon in the word filet mignon refers to the tenderloin. In Australia, this piece of meat is called "the ridge in the eye", and in France and Britain it is called the tenderloin and the tenderloin, which is a transliteration of Chinese. Filet mignon is a steak made of beef tenderloin with a certain thickness.

Generally speaking, when eating steaks, the selection maturity naturally varies according to the meat quality of each steak. Filet mignon, as the tenderloin, is suitable for frying at three, five and seven degrees.

Of course, besides filet mignon, when eating other steaks, you should also consider how well you cooked it. Here, let me introduce some common sense about how well other steaks are cooked. Naked eye steak, lean meat and fat meat. This kind of meat tastes better after frying and roasting. Don't overcook it when you use it, it's better to cook it three times. Sirloin steak, beef tenderloin, contains a certain amount of fatty oil, and has a circle of meat extending from the white meat tendon. The overall taste is tough and the meat is hard and chewy. When eating, cut the meat and tendons together, and don't overcook it. It's best to do it well. T-shaped steak, T-shaped, is the backbone meat on the back of cattle. On both sides of the T-shaped steak, the quantity is large and the quantity is small. The amount is small and laborious, and 7 maturity is the best.