Which is better, filet mignon or sirloin steak?
Filet mignon has a delicate taste and is pure lean meat, which is suitable for women.
Sirloin steak is fat and even, tough and chewy. Choose this one if you like it.
How about filet mignon?
Although the steak is mixed and spliced, it tastes ideal. Personally, I like it medium rare. The attached black pepper sauce is moderate, and the taste of black pepper is light, which is suitable for children. It's great to eat steak alone or with a cake! Each serving 100g belongs to the feeling of wanting to eat after eating one slice. Compared with the original cut steak or 130- 150g steak, I feel ideal, especially suitable for children's appetite! Two pieces have been fried. Generally speaking, children like to eat, which is more convenient and quick. SF will be soon. It will arrive in three days. When it arrived, although the ice had melted, there was still a layer of packaging inside. The steak was still cold when it was taken out, and it was quite fresh on the whole. Delivery is fast. It tastes good. I also sent a knife and fork, which is more thoughtful and saves me from buying any more. The steak is super delicious. I finally finished it today. The seasoning is very good. The main beef is delicious. After reading it many times, I finally chose this one because there were no bad reviews. Sure enough, I chose the right one. (? ^o^？ )? The meat is good and expensive. You can't eat cheap!
Is the filet mignon tender?
After receiving it, I couldn't help cooking for my child. The children praised the steak for its delicious taste, and so did my husband. Eat steak twice in a row, hahaha, can't help it? My parents came to cook some for them the other day, saying that the steak was delicious and tender! It seems that not only I think it's delicious, but the whole family loves it. There is butter and seasoning in it, and cooking is also very convenient. The store delivers French fries? There are knives and forks, and the quality is also very good. Can children use it easily? Just a little question, why does butter always have paste residue?