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Cut of the Week: Filet Mignon
It’s your girlfriend’s (or boyfriend’s) birthday. Rather than go out to eat, you’ve decided to stay in and cook your significant other their favorite meal: a delicious steak. You’re standing in the meat section of your grocery store (your second-favorite place in the world besides the squat rack) paralyzed by the number of options. Which cut do you go with? It’s gotta be filet mignon.
When it comes to luxurious, melt-in-your-mouth beef, filet mignon reigns supreme as the gold standard of steak cuts. Renowned for its unparalleled tenderness and subtle flavor, this premium cut is a favorite for special occasions or whenever you want to treat yourself. This week we’ll explore what filet mignon is, how it differs from other tenderloin cuts, how to cook it, and some delectable recipe ideas to showcase its elegance.
What is Filet Mignon?
Filet mignon comes from the tenderloin primal of the cow, a long, narrow muscle running along the spine in the loin area. Specifically, it’s cut from the smaller, tapered end of the tenderloin, yielding small, thick steaks typically weighing 4-8 ounces. The name “filet mignon” is French for “dainty fillet,” reflecting its petite size and delicate texture. Because the tenderloin gets little exercise, this cut is exceptionally tender with minimal fat or connective tissue.
A darling of fine dining and home cooks alike, filet mignon is prized for its buttery softness and mild, refined beef flavor.
Filet Mignon vs. Other Tenderloin Cuts: What’s the Difference?
The tenderloin produces several cuts, and filet mignon has its own distinct identity:
- Filet Mignon: These are the small, round steaks from the tenderloin’s narrow end, known for their uniform shape and supreme tenderness. They’re perfect for quick, high-heat cooking and elegant plating.
- Chateaubriand: This is a larger, center-cut portion of the tenderloin (often 12-16 ounces), typically roasted or grilled whole to serve two or more. It’s less common as a standalone steak.
- Tenderloin Roast: The entire tenderloin muscle, sold whole (2-5 pounds), is ideal for roasting (e.g., beef Wellington) rather than individual steaks.
- Tenderloin Tips/Tails: These are the irregular, thinner pieces from the tenderloin’s ends, often used for stir-fries or kebabs, less tender than filet mignon.
Filet mignon’s petite size and unmatched tenderness set it apart, making it the ultimate single-serving steak from the tenderloin family.
Characteristics of Filet Mignon
- Texture: Incredibly tender and soft, with a velvety, almost buttery mouthfeel.
- Flavor: Mild and subtle, less beefy than fattier cuts, but perfect for pairing with sauces or seasonings.
- Best Cooking Methods: Pan-searing, grilling, or broiling with high heat.
- Price: Premium-priced due to its tenderness and limited yield per cow.
Its tenderness and quick-cooking nature make filet mignon a luxurious yet approachable choice for steak lovers.
How to Cook Filet Mignon
To preserve its delicate texture and flavor, here’s how to cook filet mignon perfectly:
- Preparation
- Season simply with salt and pepper to let the meat shine, or add garlic powder or herbs. Let it sit at room temperature for 30 minutes before cooking.
- Pan-Searing
- Heat a cast-iron skillet over high heat with 1 tbsp butter or oil. Sear for 3-4 minutes per side for medium-rare (130-135°F), or 4-5 minutes for medium (140-145°F).
- Optionally, baste with butter, garlic, and rosemary in the pan for extra richness. Rest for 5-10 minutes.
- Grilling
- Preheat your grill to high (450-500°F). Grill for 3-4 minutes per side for medium-rare, or 4-5 minutes for medium.
- Rest for 5-10 minutes before serving.
- Broiling
- Preheat your broiler and place the steak 4-6 inches from the heat. Cook for 3-5 minutes per side, flipping once, until it reaches your desired doneness.
- Rest for 5-10 minutes.
- Serving
- Serve whole for a classic presentation—no slicing needed due to its tenderness.
Tips for Success
- Don’t Overcook: Its low fat content means it dries out past medium—aim for 130-145°F.
- Sear Hot: A good crust enhances flavor, so use high heat.
- Rest It: Resting keeps it juicy and tender.
- Keep It Simple: Its subtle flavor pairs best with minimal seasoning or rich sauces.
Why Choose Filet Mignon?
Filet mignon is the ultimate treat for those craving tenderness above all else. Unlike larger tenderloin cuts or roasts, its petite size and buttery texture make it perfect for a quick, elegant meal without fuss. While it commands a higher price, its luxurious mouthfeel and versatility with sauces or sides make it worth the splurge.
Next time you’re celebrating or just want to indulge, grab a filet mignon and savor its refined simplicity. With minimal effort, this cut delivers a dining experience that’s pure bliss—happy cooking!
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