Filet mignon French for "cute fillet" or "dainty fillet" 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.
When found on a menu in France, filet mignon 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. We can further categorize the tenderloin as trimmed or untrimmed. You can get a lot of steak cuts from an untrimmed loin, which includes the bones, fat, and other untrimmed parts that surround the cut.
A trimmed version, on the other hand, will look cleaner and more appealing and is the right choice if you just want to cut beef filets from the loin or cook a roast. The trimmed loin, however, takes more time for a butcher to cut precisely, so it will usually cost a few dollars more per pound than the untrimmed tenderloin.
Pricing for a tenderloin can vary significantly like any other cut of steak, such as the strip steak or rib eye. The tenderloin roast is packed with the nutrition that you expect from most steaks, including being an excellent source of protein, iron, and Vitamin B6.
A 3-ounce portion — the recommended serving size for steak — of tenderloin yields about calories, mg of Potassium, and about 20 grams of protein. You can always purchase a tenderloin and cut it into your own beef steaks instead of having the butcher do it.
After cutting off the narrow ends of the tenderloin, you can slice the rest of the meat into 2 to 2. Remember that the T-bone and porterhouse steaks include both the New York strip steak and a filet mignon, so ask your butcher to leave your loin untrimmed with the right meat to cut into the steaks you want. Tenderloin is incredibly versatile in that you can use a portion of it for a roast while slicing filet mignon from the end or cut the full loin into other pieces of steak.
As a roast, the loin can be used in virtually endless recipes, depending on the spices, sauces, and sides you use with the dish. For a yummy dinner idea, try our fresh herb roast rub and marinade recipe.
You can also grill the full tenderloin or the cuts you make from it. The loin stays tender even on the grill, but be sure to finish it off by cooking over indirect heat to avoid getting it too crispy on the outside and underdone on the inside.
Filet mignon is arguably the yummiest, most tender, and fanciest cuts of steak out there. The tenderloin filet has a one-of-a-kind flavor that pairs well with simple spices, herb butter, or au jus, making it perfect for upscale dishes.
Not all filet mignon is created equal. Some butchers and grocery stores label filets from the tenderloin as filet mignon, while others might even label filets they cut from other areas of the cow as filet mignon. USDA Prime is the cream of the crop, especially when it comes to filet mignon. There are a lot of different feeds that farmers use to raise their cattle.
The most common ones are grain feed and grass feed. Grass feed is made mostly of grass and other foliage. This is similar to what cows would eat naturally if they were on their own. However, this feed usually produces less fat content in the animal than other feeds, which generally results in less marbling.
Grain-fed beef produces the rich marbling that makes the filet so tender. Grain feed usually comes from corn and corn by-products, like the husks and cobs. It tends to make meatier animals and richer flavors than grass feed, and lends to the slightly sweet flavor people enjoy in steak, especially with filet mignon. Filet mignon pricing runs the gamut from affordable to incredibly pricey. The key is to tie the meat up tightly so that its thickness is consistent.
By using this technique, you can be sure that your meat will cook more evenly. I highly recommend it if you're cooking an untrimmed tenderloin. I haven't found a better deal for buying beef tenderloin to slice into filet mignon steaks than the prices at Costco. The only downside is you inevitably end up with several pounds of filet mignon I prefer to eat it right away rather than stick the extra steaks into the freezer.
But buying a beef tenderloin and slicing it into filet mignon steaks will save you at least three dollars per pound for choice cut meat, so this is a good option for most people. I personally get a lot of joy out of purchasing meat from a butcher. I've even found that many butchers will give you a discount if you ask for it. Not every butcher will, but you can always ask, "Hey, can you give me a special on Filet Mignon steaks today?
I generally stay away from buying filet mignon from places that ship frozen steaks to your house like Omaha Steaks. While many of them offer price discounts for prime cuts of beef and have special containers that keep the meat frozen for long periods of time, I find frozen meat inconvenient to eat. Thawing takes time and planning, and I tend to lose steaks in the freezer for long periods of time and then find them too old to eat later.
I recommend purchasing the day of or the day before you intend to eat. It's also a good idea to only buy enough filet mignon to feed the number of people you want to serve. Plan for about 8 ounces per person. This is a healthy-sized serving that may result in some leftovers for the next day.
For Christmas Eve dinner, my family wanted a tasty but easy-to-prepare meal. We decided to barbecue a whole filet mignon roast beef tenderloin. Here's the recipe we used. It was a hit! This recipe is unbelievably easy to do and the truffle salt gives it an exceptional and unique flavor. My family loved it. Question: Is it wise to buy a tenderloin now and freeze it for three weeks to make Beef Wellington?
Answer: A beef tenderloin can be frozen for three weeks. The key is to fully de-thaw the meat before cooking. I usually do this on the counter for 12 hours and then in the fridge for a day. The meat will be great for any type of dish or grilling. Shocking to see both were nicely trimmed, but 3. Answer: So, Prime is more expensive, but in my opinion, choice is a better value. Just make sure your comparing trimmed to trimmed and untrimmed to untrimmed.
Answer: The best way to grill extremely rare beef tenderloin is to grill it indirectly at a low heat degrees. This will slowly raise the temperature. For bloody rare, still mooing beef, pull it at degrees. Use an internal meat thermometer. Let it rest ten minutes and then slice and serve. Note, this will be very, very rare. I think that Bearnaise sauce constitutes a real compliment to Filet Mignon unless you are a purist who enjoys it unadulterated.
Hello mister Paul Edmondson. I was reading your article about filet mingon. I like it. Thank you for explaining so well the history, preparation and benefits of the filet. I am going to have so much fun cooking and eating the food. Your hub was beautifully done.
Congratulations mister Paul. I wish you a wonderful day. Your first sentence is giving false information. The tenderloin is a very lean muscle with barely any fat. Thanks for helping me with the distinction between tenderloin and filet mignon.
That's what I wanted to know and you explained it well! Ok, as an avid griller, I have to say that this hub was really informative. I've never known the difference between filet and tenderloin--now I do! Voted up. That's why I like a Porterhouse cut, you get the best 2 cuts of beef in my opinion. Rib eye is alright but a bit fatty for my taste. You make me crave a good steak. I haven't had one for a while. I may have to put one on the grill this weekend.
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