Filet Mignon

The filet comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. Because this muscle is not weight-bearing, the connective tissue is not toughened by exercise, resulting in extremely TENDER meat. Filet mignon tastes milder and sweeter than most other cuts of beef and has a very soft texture, which adds a luscious buttery sensation to its delicate, refined, meaty flavor. Although this beef cut can be quite costly when dining out, it's much less expensive to purchase from your local rancher and prepare at home! Cooking tips: Filet mignon is very tender, but it also has a less pronounced flavor. For this reason, it is often served with an accompanying sauce or with compound butter. It may also be marinated, smoked, wrapped in bacon, or seasoned with a rub. Filet mignon can be cooked in a variety of ways, including grilling, broiling, roasting, and pan-frying. Usually, high heat is first applied to sear the meat on both sides. Then it is transferred to lower heat to finish the steak to the desired doneness while being careful not to overcook it! Reminder: As with all steaks, remove from refrigerator 30 minutes before cooking to allow it to come to room temperature, which will result in a more even cooking.

About this cut

The beef filet cut, also known as filet mignon, comes from the cow's tenderloin muscle. This muscle ranges from 18-24 inches and is located near the cow's backbone so it hardly gets any exercise, making it a very tender piece of meat (hence the name tenderloin). It is possible to buy a whole tenderloin roll, which is a popular cut for holidays and special gatherings. In this case, you are purchasing just one cut of the tenderloin roll -- or perhaps 4 or 5 if you buy more than one filet ;) The filet is a very popular cut. It does not have a lot of marbling, so there is not as much flavor as a ribeye, but the lack of fat and connective tissue within the filet make it a very tender and lean piece of meat. Filets also tend to be much smaller cuts than ribeyes, NY strips, etc. Typically they are between 6 and 8 ounces.

How to cook it

We found a great filet recipe that combines pan searing with an oven finish -- giving you that perfect steakhouse dinner from the comforts of your home. Your phone or kitchen timer are your friend to ensure you do not overcook this scrumptious piece of meat! Check it out -- https://kitchenswagger.com/pan-seared-filet-mignon-herb-butter-recipe/