Steak Diaries - Filet Mignon
Different types of steak cuts – Fillet Mignon/Tenderloin
You’ve decided to go to a fancy steakhouse and are presented with all these different varieties and cuts of meat that you aren’t familiar with – daunting really.
Let’s drop the fancy steakhouse horror story and try the I-want-to-cook-a-fancy-steak-at-home story.
Now you’ve decided to go to your local meat shop and want to buy a steak cut that you can use for dinner, but which one do you get? More often than not, our local butchers are more than willing to help, but it is important to educate yourselves on the different cuts.
Also known as Tenderloin, this cut is actually cut from the area that starts from the ribs and ends towards the rear of the livestock. This area is also known as the tenderloin.
The Filet Mignon, however, is considered royalty amongst steak lovers because of how strict the parameters are.
The average animal supplies an average of 500 grams of Filet Mignon– hence, explaining why it’s so pricey and sought after.
What Does the Meat Look Like?
Fine-grained in texture, the meat is lean, tender, and almost fat-free. Due to how tender and soft the meat is, the Filet Mignon usually thicker.
A mild, and evened out marble texture, the Filet Mignon a perfect, high-end, fat-free steak option!
Cooking the Filet Mignon
Because of how tender and delicate the meat is, it is preferred that the cuts be made thicker. These cuts are usually pan fried or covered in bacon strips to add a bit fattier flavor.
Ideally, it is best to sear your piece of Filet Mignon some burnt butter and then give it 4-5 minutes in the oven.
Filet Mignon considered one of the most expensive cuts of steak, therefore, making it a high-end restaurant favorite. The meat itself, thought tender, soft, and buttery, has been criticized by many for its lack of flavor due to lack of fat content.