Question

Sometimes wrapped in bacon, this choice cut of boneless steak with a French name is from the end of the loin.

a) Tournedos
b) Ribeye
c) Filet Mignon
d) New York Strip

Answer 1

The correct choice cut of boneless steak, often wrapped in bacon and with a French name from the end of the loin, is Filet Mignon.

Step-by-step explanation:

The choice cut of boneless steak from the end of the loin, often wrapped in bacon and with a French name, is Filet Mignon. This steak is known for its tenderness and is highly regarded as a high-quality cut of beef. While tournedos is also a small, round steak cut from the tenderloin, and similar to filet mignon, it often refers to somewhat thinner slices, and not necessarily from the end of the loin as specified in the question. The ribeye and New York Strip are both delicious steak options as well, but they are not typically associated with being wrapped in bacon nor are they from the end of the loin.