What is Filet Mignon?
A filet mignon is a small cut of beef. It is taken from the end of the filet and is considered to be the most exquisite steak of all. While very tender and sweet, it lacks the flavor of a steak with the bone in. Grilling Filet Mignon Grilling filet mignon will add a very distinct flavor to the steak. When grilling filet mignon, be careful not to overcook it. This is a steak that should be served medium to medium rare. For added flavor, wrap a slice of bacon around the edges of the filet and pin into place with a toothpick. Be sure to soak the toothpicks in water for about 20 to 30 minutes to prevent it from drying out. Set the grill to medium-high. The filet will cook quickly, so you must watch it. Never use a fork to flip it, as the punctures from the fork will allow the juices to escape, making your filet dry. Use tongs or a spatula. Coat your filet with pepper or a favorite spice rub and pepper. Do not salt yet, as salting draws out the juices of the steak, also drying it out. Sear
Filet mignon is, quite simply, a high quality cut of steak. It is an extra thick cut, from the tenderloin, that is very tasty, extremely lean and usually the most tender cut available. While some people find other cuts to be more flavorful, filet mignon simply melts in your mouth, making it one of the most popular choices in steaks. A filet mignon is commonly cut about two inches (5 cm) thick and three inches (7.5 cm) wide, although there are variations. Filet is rather expensive by the pound (about 453 grams), but a single filet mignon usually weighs much less than a pound, typically weighing in at six to eight ounces (about 168-224 grams). Filet mignon can be purchased in grocery stores and butcher shops, and it is also served in many fine restaurants. It is often wrapped with bacon to enhance the flavor. Because filet mignon is boneless and extremely lean, it is not quite as flavorful as bone-in steaks or those trimmed with a bit of fat. Another popular way to serve filet mignon is
Filet Mignon is a steak cut of beef taken from the tenderloin, or Psoas major of the cow. The tenderloin runs along either side of the spine, and is usually harvested as two long snake-like shaped cuts of beef. The filet is considered to be the tenderest cut of beef, and one of the most expensive. The average cow provides no more than 4-6 pounds of filet per animal.
