When it comes to steak, there is nothing quite like filet mignon. This cut of meat is prized for its tenderness, flavor, and overall quality.
The filet mignon cut was originally only eaten by the upper class, as it was quite expensive. However, as time went on and technology improved, the price of filet mignon dropped, and it became more accessible to the rest of us! Despite being on the pricier end of the scale, filet mignon is one of the most sought-after cuts of beef in the world today.
So, if you are looking to impress your dinner guests or simply treat yourself to a delicious meal, filet mignon is the way to go. Here’s everything you need to know about this delectable cut of meat.
What is Filet Mignon?
Filet mignon is a French term that literally means “dainty filet.” The name is fitting, as filet mignon steak is considered to be the most tender and flavorful cut of meat. In fact, it is so tender that a fork can be used to slice through a prime filet mignon.
This cut comes from the small end of the tenderloin, which is located near the ribs. The tenderloin is a long, thin muscle that runs along the spine of the cow. Called the psoas major*, it is not a weight-bearing muscle. Its connective tissue is therefore not toughened by exercise – which is why filet mignon is so succulent.
*If you sit at a computer all day and suffer from sciatica, tight hips, or lower back pain, chances are you know precisely where the psoas muscle is!
Typically less than one inch in thickness, filet mignons are naturally a rounded shape of 2 to 3 inches in diameter. Their shape is a result of being cut from the middle of the tenderloin – towards the tapered tail end.
What Does Filet Mignon Taste Like?
Filet mignon is a cut of steak that is known for being melt-in-your-mouth delicious.
Although the cut is consistent, the different breeds of cattle from whence filet mignon comes produce subtle distinctions. That said, many people describe the taste as being delicately beefy, juicy, and slightly sweet.
A very popular choice for steak lovers, filet mignon is considered to be the best cut of steak available thanks to this combination of tenderness and buttery flavor.
How to Cook Filet Mignon
Even though ordering this beef cut in a restaurant might be rather expensive, preparing it at home can be considerably less expensive. For even greater savings, buy a complete tenderloin.
As the perfect cut of meat for a special occasion or a delicious treat, there are many different filet mignon recipes. The most important thing, however, is to not overcook it. Overcooking filet mignon will make it tough and dry. Filet mignon is best cooked rare or medium-rare, as this will ensure that it remains soft and moist.
Remove the meat from the refrigerator 30 minutes before cooking so that it has time to come to room temperature. Starting with steak at room temperature ensures more even cooking.
When cooking filet mignon, it is important to use a high-quality steak seasoning or rub. This will help to enhance the flavor of the meat. You can cook filet mignon on the grill, in a pan, or in the oven – as long as the method is dry and high-heat. Whichever method you choose, avoid checking the progress of the steak by cutting into it as this loses valuable juices. Instead, use an instant meat thermometer to ensure that the steak is cooked to the perfect temperature of 120oF.
Cover with foil and let the steak rest for approximately five minutes. During this time, the overall inner temperature will increase slightly while the moisture will spread evenly.
For the best quality and advice, speak to the filet mignon experts at Chophouse Steaks online butcher shop today.
FAQs
Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal. It's also an incredibly lean part of the animal, which means you'll enjoy a fork-tender steak without much fat or connective tissue. These qualities have made Filet Mignon one of the most prized cuts of beef.
What is special about filet mignon? ›
Because the short loin is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.
How do you pick a good filet mignon? ›
OK, seriously, you need to look for modest marbling, well-trimmed, nice bright red color, and no silver skin on the steaks. Make sure all the steaks you are buying are the same thickness to ensure the same grilling time.
What are the different types of filet mignon? ›
In the U.S., both the central and large end of the tenderloin are often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are tournedos (the smaller central portion), châteaubriand (the larger central portion), and biftek (cut from the large end known as the tête de filet (lit.
How's the best way to cook filet mignon? ›
Filet Mignon is always a favorite steak choice, prized for its tenderness and flavor. The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor.
Why don t Jews eat filet mignon? ›
Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.
Why is filet mignon so expensive? ›
Limited Availability and High Demand
This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.
Should I season my filet mignon? ›
When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.
What is the highest grade of filet mignon? ›
Prime. Prime grade beef is the highest quality you can get. It features beautiful red meat laced with thin striations of white fat. This meat is well suited for a multitude of cooking conditions.
What is the best size filet mignon? ›
The Sweet Spot: 1.5 Inches
A 1.5 inch thick steak – the size you'll find from most premium butchers or wholesalers – is where steak excellence really starts to happen.
These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.
What is filet mignon called in the grocery store? ›
One of the more prized cuts of beef, the Tenderloin is just what its name implies: tender. Ideal for grilling or roasting, this cut is known for the classic dishes it inspired like beef Wellington, or filet mignon.
Should I cook filet mignon in butter or oil? ›
I like to use a combination of oil and butter for cooking the steak. Make sure you use a high-smoke point oil. I like to use Avocado Oil, Grapeseed Oil, or Olive Oil. Extra virgin olive oil does not have that high of a smoke point so I do not suggest using it.
How do top chefs cook filet mignon? ›
for Filet Mignon
Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.
Do you cook filet mignon fast or slow? ›
Slow roast.
Bake until an instant-read thermometer inserted in the center of a steak registers about 115°F for medium rare, 20 to 30 minutes (start checking at 20 minutes). If you'd like the steak more rare or more well-cooked, add or subtract 10 degrees for each level of doneness.
Why do people like filet mignon so much? ›
That said, many people describe the taste as being delicately beefy, juicy, and slightly sweet. A very popular choice for steak lovers, filet mignon is considered to be the best cut of steak available thanks to this combination of tenderness and buttery flavor.
Is filet mignon better than regular steak? ›
These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.
What are the pros of filet mignon? ›
Like all meat, filet is extremely high in protein, which is great because your body needs protein to build and repair tissues, make enzymes and hormones and produce antibodies to fight infections. Without enough protein, your body begins to break down your tissues.
Why do people eat filet mignon? ›
Eaters also like filet mignon because it's such a lean cut. This might sound nice, but fat is what gives a steak its taste. Rich marbling throughout the meat melts as the steak is cooked, imbuing it with rich, savory flavor. It also adds texture.
