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The Student News Site of Stony Brook University

The Statesman

The Student News Site of Stony Brook University

The Statesman

Filet mignon is the most tender of the cuts of beef. According to CNN iReports, the term first appeared in author O. Henrys book The Four Million, written in 1906. GISELLE BARKLEY / THE STATESMAN

College Gal Cooking: balsamic filet mignon with sautéed potatoes and green beans

Giselle Barkley February 4, 2015
Steak, especially filet mignon, is one the more expensive proteins, but when seasoned and cooked right, it is well worth the cost.
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