Filet mignon
Encyclopedia
Filet mignon is a steak
cut of beef
taken from the smaller end of the tenderloin
, or psoas major of the beef carcass, usually a steer or heifer. In French it is called filet de bœuf; filet mignon, when found on a menu in France, generally refers to pork rather than beef.
The tenderloin (not to be confused with the short loin
) runs along both sides of the spine
, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole.
When sliced along the short dimension, creating roughly round cuts, the cuts (fillets) from the small forward end are filet mignon. Those from the center are tournedos
. However, some butchers in the United States label all types of tenderloin steaks "filet mignon." In fact, the shape of the true filet mignon can be a hinderance when cooking, so most restaurants sell steaks from the wider end of the tenderloin - it is both cheaper and much more presentable.
The tenderloin is the most tender cut of beef, and is the most expensive. The average steer or heifer provides no more than 4-6 pounds of it. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.
In the US, the central and large end of the tenderloin are often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are tournedos
(the smaller central portion), châteaubriand
(the larger central portion) and biftek (cut from the large end known as the tête de filet in French).
Porterhouse steaks and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak
— in Commonwealth of Nations
usage, only the strip steak is called the porterhouse.
. High heat is the usual method for cooking the filet, either grilling
, pan frying
, broiling, or roasting
. Traditionally in European and American restaurants, filets are most often served in a cognac cream sauce, au poivre
, or in a red wine reduction.
Bacon is often used in cooking the filet because of the low levels of fat found in it (see barding). Filets also have low levels of marbling
, or intramuscular fat. Bacon is wrapped around the filet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process. Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a "butterflied" filet, meaning that meat is cut down the middle, and opened up to expose more of the meat to heat during the cooking process.
Steak
A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
cut of beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
taken from the smaller end of the tenderloin
Beef tenderloin
A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and Germany and fillet in the United Kingdom, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae,...
, or psoas major of the beef carcass, usually a steer or heifer. In French it is called filet de bœuf; filet mignon, when found on a menu in France, generally refers to pork rather than beef.
The tenderloin (not to be confused with the short loin
Short Loin
Short loin is a cut of beef that comes from the back of the steer or heifer. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak , and T-bone...
) runs along both sides of the spine
Vertebral column
In human anatomy, the vertebral column is a column usually consisting of 24 articulating vertebrae, and 9 fused vertebrae in the sacrum and the coccyx. It is situated in the dorsal aspect of the torso, separated by intervertebral discs...
, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole.
When sliced along the short dimension, creating roughly round cuts, the cuts (fillets) from the small forward end are filet mignon. Those from the center are tournedos
Tournedos
Tournedos can mean:* The central portion of the beef tenderloin, sometimes referred to in the US as filet mignon which correctly applies to the smallest end of the tenderloin only. *Tournedos Rossini, a dish, using this cut....
. However, some butchers in the United States label all types of tenderloin steaks "filet mignon." In fact, the shape of the true filet mignon can be a hinderance when cooking, so most restaurants sell steaks from the wider end of the tenderloin - it is both cheaper and much more presentable.
The tenderloin is the most tender cut of beef, and is the most expensive. The average steer or heifer provides no more than 4-6 pounds of it. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.
Other names
The same cut of beef can also be called:- FrenchFrench languageFrench is a Romance language spoken as a first language in France, the Romandy region in Switzerland, Wallonia and Brussels in Belgium, Monaco, the regions of Quebec and Acadia in Canada, and by various communities elsewhere. Second-language speakers of French are distributed throughout many parts...
: filet de bœuf - EnglishEnglish languageEnglish is a West Germanic language that arose in the Anglo-Saxon kingdoms of England and spread into what was to become south-east Scotland under the influence of the Anglian medieval kingdom of Northumbria...
(US): medallions, tenderloin steak - English (UK & Ireland): fillet steak
- English (Australia): eye fillet
- ItalianItalian languageItalian is a Romance language spoken mainly in Europe: Italy, Switzerland, San Marino, Vatican City, by minorities in Malta, Monaco, Croatia, Slovenia, France, Libya, Eritrea, and Somalia, and by immigrant communities in the Americas and Australia...
: filetto - SwedishSwedish languageSwedish is a North Germanic language, spoken by approximately 10 million people, predominantly in Sweden and parts of Finland, especially along its coast and on the Åland islands. It is largely mutually intelligible with Norwegian and Danish...
: oxfilé - SpanishSpanish languageSpanish , also known as Castilian , is a Romance language in the Ibero-Romance group that evolved from several languages and dialects in central-northern Iberia around the 9th century and gradually spread with the expansion of the Kingdom of Castile into central and southern Iberia during the...
: lomo - DutchDutch languageDutch is a West Germanic language and the native language of the majority of the population of the Netherlands, Belgium, and Suriname, the three member states of the Dutch Language Union. Most speakers live in the European Union, where it is a first language for about 23 million and a second...
: ossehaas
In the US, the central and large end of the tenderloin are often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are tournedos
Beef tenderloin
A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and Germany and fillet in the United Kingdom, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae,...
(the smaller central portion), châteaubriand
Chateaubriand steak
Chateaubriand steak is a recipe of a particular thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for François-René de Chateaubriand, the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State...
(the larger central portion) and biftek (cut from the large end known as the tête de filet in French).
Porterhouse steaks and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak
Strip steak
The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as New York strip, strip loin, shell steak, or Kansas City strip steak, In Australia it is known as a porterhouse steak...
— in Commonwealth of Nations
Commonwealth of Nations
The Commonwealth of Nations, normally referred to as the Commonwealth and formerly known as the British Commonwealth, is an intergovernmental organisation of fifty-four independent member states...
usage, only the strip steak is called the porterhouse.
Preparation
Filet mignon can be cut into 1- to 2-inch-thick portions, then grilled and served as-is. One can also find the filet in stores already cut into portions and wrapped with baconBacon
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
. High heat is the usual method for cooking the filet, either grilling
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices...
, pan frying
Pan frying
Pan frying is a form of frying characterized by the use of minimal cooking oil or fat ; typically using just enough oil to lubricate the pan...
, broiling, or roasting
Roasting
Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement. Roasting uses more indirect, diffused heat , and is...
. Traditionally in European and American restaurants, filets are most often served in a cognac cream sauce, au poivre
Steak au poivre
Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the...
, or in a red wine reduction.
Bacon is often used in cooking the filet because of the low levels of fat found in it (see barding). Filets also have low levels of marbling
Marbled meat
Marbled meat is meat, especially red meat, which contains various amounts of intramuscular fat, giving it an appearance similar to a marble pattern.- Selective breeding :Marbling can be influenced by selective breeding...
, or intramuscular fat. Bacon is wrapped around the filet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process. Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a "butterflied" filet, meaning that meat is cut down the middle, and opened up to expose more of the meat to heat during the cooking process.