T bone fillet

A braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The three main “t bone fillet” of the tenderloin are the butt, the center cut, and the tail.

Archived from the original on 5 May 2014. The Butcher’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Meat. The Laws of Cooking: And How to Break Them. Cut a thick steak for the barbecue. Corta un bife grueso para el asado. Corta un bistec grueso para el asado.

Swordfish steak has a wonderful flavour. El filete de pez espada tiene un maravilloso sabor. El bife tráigamelo más bien jugoso, por favor. A braised chuck steak is called a pot roast. I ordered flank steak while Dan chose a rump steak. Yo pedí arrachera y Daniel pidió bife de nalga. Yo pedí un bife de falda y Daniel pidió bife de nalga.

When she goes out for breakfast, she always orders ham steak rather than bacon. I like porterhouse steaks better than any other kind. Esta oración no es una traducción de la original. Nunca sería capaz de cenar un chuletón de ésos de medio kilo. We’re having prime steak tonight to celebrate Dad’s birthday. Para el cumpleaños de papá voy a preparar lomo a la pimienta con salsa de champiñones.

I prefer sirloin steak to other cuts of beef. Limpió el lomo quitándole el cordón lateral y la membrana de la parte inferior. Antes de cortar los bifes hay que asentar bien el filo de la cuchilla. Do you prefer mashed or steak-fried potatoes?

Could I have a steak burrito with pinto beans. See Google Translate’s machine translation of ‘steak’. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients. In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon.

Chicken filets, sometimes called inner filets, are a specific cut of meat from the chicken or ostrich steaks. There are two filets in a chicken, and they are each a few inches long and about 1 inch or less wide. Chicken filets are very popular in supermarkets in many countries. They can come attached to the main breast itself or separated from the breast in packages of generally four or more filets. In preparation for filleting, the scales on the fish should be removed.