Filet mignon bone

This article needs additional citations for verification. Please help filet mignon bone this article by adding citations to reliable sources. In French, it mostly refers to cuts of pork tenderloin.

The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal it is generally considered one of the most expensive cuts of beef. In France, the term filet mignon refers to pork.

The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe. Portuguese, filee steik in Estonian, and filetbiff in Norwegian. In the UK, pork medallion is the term used to describe a similar cut from a pig. Filet mignon refers to cuts from a beef tenderloin in North America. Porterhouse steaks and T-bone steaks are large cuts that include the filet. The small medallion on one side of the bone is the filet, and the long strip of meat on the other side of the bone is the strip steak.

This section does not cite any sources. One also may find filet mignon in stores already cut into portions and wrapped with bacon. Bacon is wrapped around the filet and pinned closed with a wooden toothpick. This adds flavor and keeps the filet 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. What Are the Most Expensive Steak Cuts? Mastering the Art of French Cooking. The Spruce Eats: What Is Filet Mignon? Filet mignon is a tender and beloved cut of beef. Learn more about its origins, production, selecting the best, and how to cook this king of steaks.

Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends. Filet mignon is a French name, with filet meaning thread or strip and mignon meaning small and pretty. The name of the muscle is psoas major, and it sits inside the ribs next to the backbone. From its flat pointy end at the ribs, it gets thicker toward the rear of the animal ending at the femur.

Each animal has two tenderloins, one on each side of the rib cage. Filet mignon steaks are cut from the middle of the tenderloin, in between the pointy tip near the shoulder, known as the “tail,” and the thick steak at the rear, which is called Chateaubriand. Porterhouse and T-bone steaks include the filet mignon as the medallion of meat on the other side of the bone across from the sirloin. In the market, filet mignon slices are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than an inch in diameter and are taken from the tapered end, next to the “tail. These steaks are naturally rounded as they come from the tube-shaped end of the muscle. The silverskin is a shiny white strip of cartilage that is usually removed because it is tough to chew.

The fat is usually trimmed away, though if left, it produces a bit more flavor. Filet mignon is very tender, but it also has a less pronounced flavor. 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. Take the steak out of the refrigerator 30 minutes before cooking to allow it to come to room temperature, which will result in a more even cooking. Use a dry, high-heat method such as broiling, roasting, pan-frying, or grilling. Having so little interior fat, filet mignon should never be cooked beyond medium-rare.

The longer you cook it, the drier and less tender it becomes. Use an instant-read meat thermometer or the touch method. For medium-rare, remove the steak from the heat when it reaches 120 F. Note that the temperature will rise a bit while the meat is resting. For the touch method, press the meat. If it feels soft and mushy and leaves an imprint, it is rare.