Filet Mignon Facts
- Filet Mignon is French, for "dainty fillet."
- It comes from a heifer or steer.
- Tenderloin can be sold whole, when it is cut into smaller pieces they are named filet.
- True Filet Mignons are cut from the smaller end of the tenderloin.
- Filet is thought to be the most tender cut of the heifer or steer and it is one the most expensive cuts.
- It is so tender because the muscle does not receive much exercise.
- On average, a heifer or steer provides 4-6 pounds of tenderloin meat.
- The color of the filet will let you know how fresh it is. On the outside the meat should be bright red and on the inside is should be darker.
- Filet Mignon is usually seared on the outside with high heat and then cooked at a lower heat for a longer period of time.
- It is often cooked rarer than most other cuts of meat but if you prefer it well done you can butterfly it; most of the meat will be exposed to heat this way.
- Filet can be grilled, sauted, pan fried, or roasted.
- It is best to cook in butter or olive oil, and is sometimes wrapped in bacon to add more flavor.
- August 13th is National Filet Mignon Day
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