Filet Mignon - The
Filet Mignon is a gourmet class of steak cut
of beef which is the primary choice of the
typical affluent beef lover. Filet mignon is
carefully extracted from the tenderloin part of
the animal and is a definite gourmet
It would be helpful to understand how the
famous filet mignon came into being. The word
'filet mignon' is
"Filet mignon! To many peoples' minds, the
words themselves speak of excellence, good
living and expensive taste. No wonder.
Carefully selected and expertly cut, filet
mignon is a steak lover's dream..."
"...In order keep the flavor, you must cook
filet mignon quickly. This can be done a
variety of ways, including broiling and
grilling. It should never be cooked beyond
medium rare, because the more done it is, the
less tender and more dry it becomes and the
more flavor it will lose. You should always use
a dry method of cooking, even when..."
borrowed from French where the word filet means
a thick slice and the word mignon means a delicacy. The
tenderloin part of the cow extends on both sides of the
back bone on the backward side of the rib cage of the
animal. This particular area of the animal does not bear
weight, and so the flesh does not experience much
exercise. Because of this filet mignon typically is a very
tender and soft meat.
The only drawback of cutting it from the tenderloin area is
that the steak lacks the flavor found in meat which has the
bone attached, a fact ignored and sometimes loved by the
affluent customer who swear by this beef steak. The tenderness
of the filet is so connotative that it is sometimes referred to
as a tender filet.
The filet mignon is typically cut with a thickness of about
one or two inches and a diameter of about two to three inches.
It is cooked in a variety of ways. Some prefer quickly grilling
it but it is also possible to broil, pan-fry, roast or even
sauté filet mignon. Filet mignon is a dryer cut of beef
compared to other steaks. To see if it has been cooked well
enough, it is necessary to touch the steak. If the steak feels
hard, it is too done. If it is soft enough to receive and
imprint from the touch, it is done too rare. A compromise
between the two states produces the best possible filet steak.
In every form chosen, this version makes for a gourmet delicacy
preferred and loved by the affluent diner world wide.The
filet Mignon of beef is also sometimes referred to as
Medallions and Tenderloin Steak. It is sometimes misspelled as
filet mignon and it is also called fillet steak in UK and
Ireland. The filet mignon is the most tender cut of beef, and
is also considered as the most expensive one. It is priced
relatively very high as an average cow does not yield more than
four to six pounds.
Sometimes it is sold whole as it is harvested from the cow.
Usually it is available as one to two inch thick pre cut
portions which are grilled and served as is. Bacon wrapped
filets are also available in stores. In this format, the cut is
wrapped with bacon after being cut into portions.
The purpose of wrapping in bacon is
that it particularly lacks in fat because of the nature of the
region of the animals body the steak is cut from. When it is
wrapped in bacon, the bacon enhances the flavor by contributing
the necessary fat which keeps the cut from drying out.
The filet is usually served with sauces which tend to go
well with its mild flavor. It is either smothered in sauce or
the sauce is used as a dip for the filet sauce. There are no
specific sauces that are recommended as it tastes good with any
particular sauce. The selection of sauces is solely dependent
on the personal preference of the diner alone. Some people
prefer a marinade to be used during cooking rather than have
sauce during dining.
No matter where you have your filet mignon or in which form,
this exceptional steak will change your convictions about the
steak as a whole and take you into a new world of culinary
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