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• CUT, ALTERNATIVE NAMES WHAT IT LOOKS LIKE DESCRIPTION COST COOKING TIPS FROM THE SHORT LOIN (back) Tenderloin steak filet steak, filet mignon, tournedos, filet de boeuf These very tender special-occa-sion steaks are cut from the long, narrow tenderloin muscle. When cut from the smaller end, they’re usually 1 to 2 inches thick and 11/2.
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Fine Cooking Puff Pastry

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Fine Cooking Fresh Pasta

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