Filet Mignons - Archives

• OCA Passes Resolution in Protest of 'Chink's Steaks' Restauant
  The Organization of Chinese Americans a national Asian Pacific American civil rights advocacy and educational organization with over 80 chapters and affiliates nationwide, passed a new resolution in support of changing the name of Chink's Steaks, a restaurant in Philadelphia, Pennsylvania.
  Author: Kyle Huang - Date: July 5, 2004



• Sautéing, knife use, braising, sauces, and tips for making perfect steaks
  With two great cooks in the kitchen, there’s twice the fun! America’s favorite cooking couple is back with CAPRIAL AND JOHN’S KITCHEN: COOKING FOR FAMILY AND FRIENDS.
  Author: Phoebe Lazara - Date: July 5, 2004



• Summer cookouts: Women at the grill, turkey on it
  Women are becoming the stars of the summer grilling season, research shows. Over the last three years, according to Impulse Research1, the number of women grilling outdoors has grown from 14 percent in 2000 to 34 percent in 2003 — a 143 percent increase.
  Author: Phoebe Lazara - Date: July 5, 2004



• Uno Restaurant Holdings Corp. announces the opening of its 31st Uno Chicago Grill restaurant in Massachusetts
  Uno Restaurant Holdings Corp. announces the opening of its 31st Uno Chicago Grill restaurant in Massachusetts. The new Uno Chicago Grill is conveniently located at the Wrentham Premium Outlets and will officially open for business on Thursday, April 29, 2004.
  Author: Josh Loutar - Date: July 5, 2004



• Cuisine at its best, showmanship at its finest
  Dining at Teppan-yaki Dan is more than a meal. It is an experience of tantalizing flavors prepared right before your eyes by your very own personal chef.
  Author: James Sparks - Date: March 2, 2004



• Retail & Restaurant Growth Capital, L.P. provides financing for Texas Land & Cattle Steak House
  Retail & Restaurant Growth Capital, L.P., a Federal Licensee under the Small Business Investment Act of 1958, announced today that it has made a $1.4 million commitment to Dallas-based TX C.C., Inc., a privately held casual dining restaurant company which owns and operates seven Texas Land & Cattle Steak House's in Dallas, Austin and San Antonio. Each Texas Land & Cattle Steak House features a Texas ranch setting with a saloon style bar and serves mesquite grilled USDA choice steaks, seafood and game. The concept's signature items, Pepper-smoked sirloin and Texas Tastin' Steaks, have distinguished Texas Land & Cattle from other mid-scale dining steak houses.
  Author: James Sparks - Date: March 1, 2004



• Mouth watering mignons with Volk's Pop-up timer
  Beef filet mignons and other specialty cuts of meat can be cooked to perfection with the Pop-Up Timer from Volk Enterprises, Inc.
  Author: James Sparks - Date: February 27, 2004



• Try bacon wrapped fillet mignons for a gourmet meal you will never forget
  Filet Mignon is cut from the center portion of the tenderloin and is both the leanest and the tenderest cut of steak. Even on it’s own if it is cooked properly it is moist and tender. Bacon wrapped fillet mignons are even more so that way. When the bacon is wrapped around them before cooking it acts as a seal keeping in all of the natural juices and adding some flavor and oil as it cooks. This adds an interesting smoky taste to the meat and keeps it moist and succulent during the cooking process. Bacon wrapped fillet mignons are almost the top of the line when it comes to beef steak and how it is prepared.
  Author: Laurie Simpson - Date: April 9, 2003



• Bacon-wrapped filets are a rich and tasty treat no matter what meat they are made from
  It seems there are few meats that people have not turned into filets and wrapped in bacon. Bacon-wrapped filets of chicken, beef, pork and all kinds of seafood can be found listed in the menus of hundreds of restaurants and in the cookbooks of almost every culture. Bacon-wrapped filets may not be considered the most healthy way to enjoy your meat but they are certainly very tasty. The bacon adds a smoky rich flavor to the meat while adding oils and moisture as it all cooks together. The bacon acts as a seal to the other meats locking in all of the natural juices and adding a few of its own resulting in a succulent culinary delight.
  Author: Laurie Simpson - Date: March 8, 2006