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The term "filet mignon" is a French derivative, the literal meaning is small (mignon) bone-less meat (filet). Cut from the small end of the beef tenderloin.
To see where the filet mignon is located on a beef, take a look at our beef chart page!
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Filet mignon is considered the king of steaks (and the finest cut of beef) because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.
The whole tenderloin (also called chateaubriand -we have chateaubriand recipes here) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally one to two inches thick and two to three inches in diameter.
Meatcutter Secret: The smart shopper will pick up porterhouse steaks on sale and get two prime cuts at once. The small medallion on one side of the bone is none other than the filet mignon. The long strip of meat on the other side of the bone is known as the New York strip, shell, club or Delmonico steak when detached from the bone or the T-bone when left attached. Use the T-bone or strip steaks for one meal and save the filets for a special dish.
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• This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes. • Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut. • Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone. • Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. The barding also adds flavor. • To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.
Rump. Loin. Skirt. Hoof. Chuck. Flank. Butt. Sometimes it's hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name. The book is divided into sections devoted to the various cuts of beef, beginning with thetenderloin (and the filets into which it is often cut) and closing with the cheaper cuts like chuck.
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Filet Mignon Recipes
Steak Diane
Ingredients 4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled 1-1/2 ounce clarified butter 1 teaspoon Worcestershire sauce 2 tablespoons shallots, chopped fine 1/8 teaspoon garlic, minced 1/4 cup mushroom caps, sliced 1/8 inch thick 1 tablespoon lemon juice, fresh squeezed 1 teaspoon dry mustard powder 1/2 teaspoon thyme leaves, fresh if possible 2 ounces heavy cream 1 ounce brandy 1 tablespoon parsley, chopped 1 tablespoon chives, chopped salt, about 1/2 teaspoon or to taste ground black pepper, fresh ground, 1/8 teaspoon or to taste
Instructions In a small 8- to 10-inch sauté pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and sauté exactly 2 minutes on each side. Remove them to a plate and chill in a refrigerator for 5 minutes.
Preheat a large (12-inch) sauté pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.
Place medallions on plates and top with the sauce from the pan.
Note: You may want to slightly undercook the steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.
Yield: 2 servings
Beef Tenderloin Tips and Dijon Greens
Beef tenderloin tips are quickly stir-fried and served over mixed greens with a balsamic-Dijon vinaigrette.
1 1/2 pounds beef tenderloin tips 1/2 cup olive oil 1/4 cup Dijon mustard 1/4 cup balsamic vinegar 1 garlic clove, pushed through a press 1/2 packet sugar substitute 1/2 teaspoon dried basil 1/4 teaspoon pepper 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 8 to 10 ounces mixed salad greens Croutons
1. Make Dijon dressing: Whisk together olive oil, mustard, vinegar, garlic, sugar substitute, basil and pepper in a medium bowl until creamy. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat until hot. Brown beef tenderloin tips in two batches 2 to 3 minutes each. Remove from skillet and season with salt and pepper.
3. Toss salad greens with 1/2 cup dressing in a large bowl. Arrange greens on a platter; top with beef and croutons. Serve with remaining dressing on the side.
1 (8-ounce) beef filet mignon 4 cups mixed salad greens 1/2 cup packed torn basil leaves 3 green onions, thinly sliced 1 small cucumber, unpeeled, thinly sliced 1 small carrot, peeled, cut into matchsticks 2 tablespoons fresh lime juice 1 tablespoon canola oil 1 tablespoon Asian fish sauce 1/2 packet sugar substitute Hot red pepper sauce or chili oil
1. Grill or broil steak 4 inches from heat source about 5 minutes on each side for medium-rare. Set aside to cool.
2. In large bowl, combine greens, basil, green onions, cucumber and carrot. In small bowl, mix lime juice, oil, fish sauce and sugar substitute. Add pepper sauce to taste. Reserve 1 tablespoon dressing; toss remainder over greens mixture. Place greens on a platter.
3. Thinly slice beef, reserving juices. Arrange slices over greens. Whisk beef juices into reserved dressing and drizzle over beef.
Ingredients 2 (1-1/4 to 1-1/2-inch thick filet mignon steaks (1 to 1-1/2 pounds) Salt and freshly ground black pepper 1 teaspoon chopped fresh rosemary
Instructions Season the meat generously with salt and pepper. Sprinkle with the rosemary.
In a medium, heavy skillet, heat the oil over medium-high heat. Put in the steaks and fry them for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees F.).
COOKING FROM FROZEN: Although it is preferable to cook your steaks, burgers, pork chops, and roasts from a thawed state, it is possible to obtain satisfactory results without thawing.
Place your meat farther from the heat when broiling or grilling. Broil or grill 1½ to 2 times the suggested time for thawed steaks, burgers and pork chops. Roast 1¼ to 1½ times that suggested for thawed roasts.
Last Updated - Tuesday, April 22, 2008 03:03 PM
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Learn how to cook the perfect steak in this video. 1. Season The Steak 2. Cook The Steak 3. Make A Sauce From Gravy 4. Serve With Sauce (From Graspr.com)
With Every Order of $100.00 or more we will include a set of our 
The King Of Steaks DESERVES The King of Seasonings!
