You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~Grillmarked -- Things to Know about the Filet Mignon~

6a0120a8551282970b022ad39f6a58200bFilet mignon.  We are all familiar with this cut of beef, but in case you don't know it's name is French.  In French, the word Filet means a thread or a strip, and mignon means small and pretty. Filet mignon, known worldwide as the king of steaks, when cooked properly, is melt-in-your-mouth tender and can literally be cut with a fork.  It's particularly pricey if your ordering it in a restaurant, but becomes more affordable if you buy the entire tenderloin and cut the steaks yourself.

What part of the cow does the filet mignon come from?

SPR_995304-cuts-of-beef-chuck-loin-rib-brisket-and-more_Tenderloin-5a8b310a3de42300377d65abFilet mignon is cut comes from the middle of the tenderloin (also called the short loin)  which is found inside the rib cage of the cow. Long story short, because this muscle is not weight-bearing, the connective tissue is not toughened by exercise, resulting in extremely tender meat. The  technical name of the muscle is poases major.  It sits inside the ribs next to the backbone and gets thicker toward the rear of the animal.

Interestingly each animal (lamb, pork, veal, etc.) has two tenderloins, one on each side of the rib cage.  Filet mignon beef steaks are cut from the middle of the tenderloin, in between the pointy tip near the shoulder and the thick steak at the rear, which is called Chateaubriand. Porterhouse and T-bone steaks (all of which include the filet mignon as the medallion of meat on the other side of their bone across from the sirloin).  Filet mignon steaks are generally cut to a thickness of 1, 1 1/2 and 2 inches and average 2 to 3 inches in diameter.  That said, the true petit filet mignons are no more than 1 inch in diameter and are taken from the tapered end known as the tail.

What's the best way to cook a filet mignon steak?

Feel free to take your filet mignon into the great outdoors to cook it on the grill, but, I don't recommend it.  Why?  The filet, might be cut from the tenderloin, which is the leanest, tenderest cut of beef, but, it is the least likely to succeed over the dry, open flame of any seething-hot charcoal or gas grill grids.  That said, indoors, on a grill pan, where it has a solid, steamy surface to sear itself above its own bubbling juices, the filet graduates at the head of its class -- with perfect, 4.0 grill marks too.  It's also worth mention that because filet mignon is so low in fat, it is also less flavorful than other prime and pricey steak cuts (like the ribeye or NY strip steak).  For that reason is is often served with a flavorful sauce or compound butter to accompany it.  Another common technique is to wrap it around the perimeter with a strip of bacon to imitate a fat layer.

Try my ~ Perfect 12-13-Minute 2"-Thick Grill-Pan Filets ~:

6a0120a8551282970b022ad35987d7200c"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023)


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment