Filet Mignon
A tender cut of beef, often served with a rich sauce and sides such as mashed potatoes or seasonal vegetables.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Savor
Filet mignon emerged as a named cut in the French culinary lexicon during the 19th century. Its popularity quickly spread due to its exceptional tenderness, making it a highly sought-after dish in fine dining establishments.
Filet mignon is often associated with special occasions, fine dining, and luxury. Its price point and reputation for tenderness make it a symbol of indulgence and celebration.
Special Occasions
Filet mignon is a popular choice for anniversaries, birthdays, and other significant events due to its premium quality and elegant presentation.
Restaurant Staple
It is a mainstay on the menus of high-end steakhouses and restaurants around the world, representing a classic and reliable choice for discerning diners.
Filet mignon is prized for its incredibly tender texture and subtle, delicate flavor. It's not intensely beefy but offers a clean, refined taste.
The flavor profile is primarily defined by the quality of the beef itself. Often, a simple preparation with salt, pepper, and butter allows the natural flavors to shine. It can be complemented by sauces like béarnaise, bordelaise, or a simple pan sauce made with red wine and shallots. The lean nature of the cut also allows it to absorb flavors from marinades or rubs if used.
Doneness is Key
Filet mignon is best served rare to medium-rare to maintain its tenderness. Overcooking will result in a dry, tough steak.
Sear for Flavor
A good sear on the outside of the filet is crucial for developing a rich, flavorful crust. Use high heat and a small amount of oil or butter.
Resting is Essential
Allow the cooked filet to rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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