A Quick Look at the Filet Mignon
As the late great Julia Child once said, “The only time to eat diet food is while you’re waiting for the steak to cook,” and there is no cut that compares to the tender, rich flavor of the filet mignon. The filet mignon is king of steakhouses across the world and for good reason.
So where does the filet actually come from?
Many of us crave the savory flavor of a filet mignon, but are you aware of which part of the animal it actually comes
from? It is essentially the cut from the small end of the tenderloin, and it comes from an area of the animal that is not ever worked, so there is little connective tissue which makes that cut extremely tender compared to other cuts.
Mignon is a French word that essentially means ‘cute.’ The average steer only has about a pound of actual filet mignon meat, so when you are paying top dollar for that delicious filet, it is because of this very reason.
It is the most sought after pound of meat on any cow. The filet mignon is traditionally cut very thick and most often is cooked the rarest of any other cut.
If you have heard the saying, “Be friendly with your baker, barber, and your butcher,” there’s a good reason! The butcher is the one cutting the size of meat that you would like to order off the tenderloin for that tasty filet mignon.
Is your mouth watering yet? Well, run over to your butcher and try this delicious filet mignon with garlic herb butter recipe for satisfying your steak craving. And don’t forget to stop by the Alto-Hartley Showroom to gather all the right cooking equipment you need for your home kitchen or foodservice operation to make the perfect filet mignon.