Filet mignon is a cut of meat from the thin layer of beef called the tenderloin. This meat runs along the spine of the steer, and sits just below the sirloin and just in front of the round, near the backside.
Filet mignon is one of the most tender cuts and may be the most expensive, as each cow produces only around five pounds of tenderloin.
Cooking Filet Mignon
Cuts Including Filet Mignon
Restaurant menus may often describe a steak without delineating the inclusion of filet mignon. Menus offering "medallions" usually mean filet, referring to the shape of the meat when served with bone. A Porterhouse steak refers to a large cut, served with the bone, that includes both the strip steak and the filet.
Peppercorn Crusted Filet Mignon Recipe
In this video, Chris Kimball from America's Test Kitchen creates a peppercorn crusted filet mignon while on The Early Show with Harry Smith. Kimballs begins the process with a full tenderloin, then teaches users how to properly cut it into 4-8 ounce portions. The peppercorns then get sauteed in olive oil, then rubbed on the steaks and left to sit for one hour. The meat should be started on the stove, but after browning set in a preheated 400 degree oven for about 6-7 minutes. They are covered in a port, balsamic vinegar, dried sour cherries and butter reduction.
References
Fast Facts
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AKA
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Fact:
Mignon means small in French
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Considered one of the most tender cuts of beef
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One of the most expensive cuts
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The average steer produces only four to six pounds of filet
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Never puncture the meat while cooking
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Slather oil or butter on the filet mignon to seal in flavor
