Filet Mignon
Filet Mignon (French:"Fine fillet") is a type of meat. It is cut from the small end of the tenderloin. It can also refer to a part of the pork tenderloin.[1]
 Image of where filet mignon comes from. | |
| Type | Tenderloin |
|---|---|
It is very expensive due to the small size of the cut.[2]
Usage
Europe
In France, filet mignon is referred to pork. There are different terms of the cut in other countries. E.g. filet de bœuf in French, fillet steak in the UK, filéstek in Swedish, filetsteak in German, filete in Spanish, filé mignon in Portuguese, filee steik in Estonian, and filetbiff in Norwegian.[3]
North America
In the U.S., both the central and large end of the beef 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 (lit. "head of filet") in French).[4]
Preparation
Like most steaks, the Filet Mignon can be cooked with different methods.
Filet Mignon Media
Bone-in filet mignon from Ruth's Chris
Filet Mignon from Eddie V's in Fort Lauderdale, FL
References
- ↑ Hamlyn (2009). Larousse Gastronomique. UK: Hamlyn. p. 989. ISBN 978-0600620426.
- ↑ "USDA Prime Filet Mignon". Lobel's of New York. Retrieved 2021-05-18.
- ↑ "Filet de boeuf | Cuisine & Achat | La-Viande.fr". La Viande (in français). Retrieved 2021-05-18.
- ↑ Child J (1961). Mastering the Art of French Cooking.