Buttery, juicy, mild — one bite and you will understand why it's such a popular cut. Filet mignon needs little fussing — just season it well with salt and pepper, then sear it in a very hot pan (cast iron is best). We like to serve it with a very simple sauce of red wine flavored with shallots and garlic.
Uses: Stock, Braise, Grill, Deep-fry, Soup, Simmer, Stew, Broil, Stir-fry, Skillet, Roast
Protein is the main nutritional component of meat. Beef protein is highly nutritious and may promote muscle maintenance and growth.
Beef contains varying amounts of fat (mainly saturated and monounsaturated), which contributes substantially to its energy content.
A part of the fat content of beef is made up of ruminant trans fats, including conjugated linoleic acid (CLA). Ruminant trans fats have been linked with several health benefits, such as weight loss.
Meat is an excellent source of various vitamins and minerals. These include vitamin B12, zinc, selenium, iron, niacin, and vitamin B6.
Animal meat contains a number of bioactive substances, such as creatine, taurine, conjugated linoleic acid (CLA) and cholesterol.
|Trans fat||0.37 g|