How To Buy And Cook A Filet Mignon
Natalie, a Ph.D. in Clinical Psychology, is a freelance writer who is always searching for what lies within the potential.
Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin. This may be called filet de boeuf in French, which, simply translated, means beef filet. The tenderloin is the most tender cut of beef, and the filet mignon cut is considered the best of the best. Many people reserve their consumption of this steak for high-end restaurants and special occasions only, but it is easily prepared at home and can be served as the centerpiece of a truly luxurious meal.
Is Chateaubriand Better Than Fillet
Fillet. Fillet is highly prized and premium -priced because the muscle does not do a lot of work during the animals life and is therefore extremely tender. Some people prefer cuts with a stronger flavour and will happily sacrifice a little of fillets tenderness for it.
Is Beef Fillet The Same As Filet Mignon
Fillet of beef is the same as what we call beef tenderloin in the U.S. Filet mignon is a steak medallion cut from this cut of beef. While not the most flavorful piece of beef, it definitely is the most tender. Due to its low fat content, its best cooked with dry heat.
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How To Sear Roast A Filet Mignon
Sear roasting first seals in the juices to keep the steak moist, then it cooks more slowly to make it more tender and flavorful. For proper flavor, its best not to sear roast a filet mignon that is less than an inch thick as it is difficult to achieve a seared effect without overcooking the meat. With this method the thicker the filet mignon the better taste. Preheat oven to 300°F. Heat 1 tablespoon of canola oil in an ovenproof pan over high heat. Sear for 2-3 minutes on the first side or until browned. Turn the filet onto the other side and place pan in preheated oven. Cook according to chart below.
If you enjoyed reading this, you might also like this article on side dishes that go well with filet mignons.
Cooking And Serving Tenderloin
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.
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Filet Needs To Rest Before Serving
Once the meat is pulled from the grill, let it rest for ten minutes before serving. While the meat rests, the internal temperature typically rises an additional ten degrees. Lots of people overcook their meat because they think that pulling it off at 130 or 140 degrees will result in a medium rare steak. It won’t. It will result in a well-done little brick. If you want medium rare filet, pull it at 120 to 125 degrees.
How Thick Should A Filet Mignon Be
You can get a filet mignon at almost any thickness, but typically they will range from ½ inch to 3 inches thick. In restaurants they often serve a regular cut, which is 3 inches thick, and a petite filet mignon, which is around 1.5 to 2 inches thick. Some cooking methods require thicker cuts, especially those that cook the meat very quickly such as searing.
Most chefs will say not to buy a filet mignon less than 1.5-inch-thick. This is because a thicker steak allows for the center to remain better insulated, letting you be more exact when it comes to doneness. The best thickness for this cut is from 2 to 3 inches thick. That may seem like a very thick cut, but the steak will shrink a bit as it cooks. Most supermarkets tend to sell thinner steaks in order to sell more cuts. If you dont find a thick enough filet out in the display, ask if the butcher can cut you a thicker steak.
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How To Season Filet Mignon
What Cut Of Beef Is Tenderloin
The tenderloin is a long piece of beef that you can use to make a full roast or cut other steaks from. This piece comes from an area near the rear of the animal that sits in front of the round cut and under the sirloin. The tenderloin is quite small in comparison to the larger round, rib, chuck, and other cuts, which is one of the reasons its so coveted by steak enthusiasts. You wont get as much meat from this cut as others, which leads to higher prices per pound at the butcher. Its also known for being extremely tender because its a piece of meat that isnt exercised by the animal much.
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Like Steak But Not Sure If Prime Is Worth The Money
I recently conducted a blind taste test of USDA Choice, USDA Prime, Certified Angus, and Grass-fed ribeye steaks.
Prime is definitely the most expensive of those 4, but did it taste the best? Find out my results in this recent article and brief video where youll see it all unfold!
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Shipping Time And Costs
When you buy filet mignon online, you probably dont want to wait weeks to get it shipped. The company you choose to order steaks from should have a detailed shipping process that guarantees your order within a few days.
And thats exactly what we do here. You can expect your steaks to arrive within 5 to 7 days of placing your order with Standard Shipping. We also offer Express Delivery and Overnight Delivery to help you get your package faster if you need to.
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Are Aged Steaks Better
Yes! Any steak is better with aging to give it the beef flavor you love. While the gorgeous red hue of brand-new beef is appealing to the eye, you will probably be a little disappointed by its flavor. And, aged beef gets more tender as it ages, which is exactly what you want for steak.
This holds true for tenderloin and filet mignon. Both cuts of meat are excellent agers, becoming more tender and flavorful as they age. At Chicago Steak Company, we have both wet-aged and dry-aged filet mignon. Both processes allow muscle fibers to break down over time to keep the meat tender, which also enhances its flavor in the process.
What Sets Organic Prairie Beef Apart From Others On The Market
Organic Prairie’s certified organic beef is free of artificial pesticides, fertilizers, antibiotics, synthetic hormones, GMOs, or other synthetic contaminants. Our careful, hands-on approach to raising cattle results in beef that’s as good as it possibly can be, both for the planet and for your dinner table.
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What Is Steak And What Part Of The Cow Do They Come From
Steak is not just any piece of meat. Steak is generally defined as a cut of meat that is sliced across the muscle fibers.
There are many different kinds of steak, each coming from different areas of the cow. Each type of steak has different characteristics.
Ribeyes come from the rib area. T-bones, porterhouse, filet mignon, and strip steaks come from the loin.
Some steaks, like skirt steak and flank steak, are cut with the muscle fibers. They come from the short plate and the flank. They also tend to be tougher than other steaks.
Arguably, one of the hardest things about cooking steak at home is picking and purchasing steak at the supermarket. Its not surprising, either. There are a ton of choices!
Beef Tenderloin Vs Filet Mignon: Is Tenderloin The Same As Filet Mignon
So, we know that beef tenderloin is not the same as a filet mignon, regardless of their look and taste being quite similar. However, there is a reason for their similarities: Both the tenderloin and filet are cut from the same part of the animal, the tenderloin. Thats right the tenderloin is an actual part of meat on a cow that sits right below the sirloin.
You should actually think of the tenderloin as two separate pieces of meat, though. The longer end is the tenderloin that youd get a whole beef tenderloin from. On one side of that tenderloin, though, is the filet mignon, which reaches into the short loin of the animal. The piece is known for being extremely tender with a melt-in-your-mouth texture when cooked.
In short: A filet mignon is part of the tenderloin, but the tenderloin is not a filet mignon. Lets get a better look at each beef cut.
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How To Buy A Filet Mignon
While filet mignons are considered the choicest cut of meat, not all are created equal. Quality does count, so dont waste the experience on a lesser cut. Prime is the top 2 percent of the meat. This is extremely hard to find as it’s usually sold to world-class restaurants and is very pricey. Generally, this can only be found online, sold by some of the top meat providers. I have ordered prime filet mignons from Porter and York in the pastand while not inexpensive, the quality was well worth the splurge. They also sell 10-ounce steaks which most others with mail order service don’t. More expensive, but in my opinion, totally worth it if you are making a meal for a special occasion or just want to treat yourself to a truly amazing steak is New York Prime Meat, which sells Japanese Wagyu Kobe beef. These steaks you can quite literally be cut with a fork.
The next best quality meat is Choice, and this accounts for about half of the meat sold in the U.S. This is what you should buy. Its priced at about $12 -$16 a pound. Next down is Select, but you should stick with Choice. The price differential isnt that much, but youll taste the difference in quality.
I usually recommend getting your meat from a local butcher if possible, rather than a large grocery store. Butchers usually have the freshest meat and will have no problem cutting a steak for you to your specifications when you ask.
What Is Filet Mignon
Filet mignon is considered one of the best cuts of steak and it is also one of the most expensive. But, theres a reason for that. This cut of beef comes from the beef tenderloin portion of the animal that stretches from the ribs toward the rear. It also consists of the smallest and most tender portion of the tenderloin toward the rib area. Its more expensive than other cuts because the average animal has no more than 500 grams of filet mignon meat, so its a much rarer cut than others, like a strip steak or prime rib.
Steak enthusiasts love this cut because of its tenderness thats unmatched by any other type of beef. Its melt-in-your-mouth texture is truly one of a kind. The only downside is it doesnt tend to have a robust steak flavor that some other meat cuts do. But, it has a unique beef flavor that pairs perfectly with au jus, gravy, or other juices. Youll often see filet mignon wrapped in bacon or cooked in bacon juices for some added flavor.
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Which Is Better Tenderloin Or Sirloin
Due to its marbling and fat content, the top sirloin is the clear winner when it comes to flavor. Because the tenderloin filet has a very low fat content, it has much milder flavor, but what it lacks in flavor it more than makes up for in texture. The tenderloin is very tender and almost melts in your mouth.
Which Supermarket Has The Best Quality Meat
There are tons of supermarkets out there, so this article is going to focus on a handful of well-known supermarkets.
When shopping for meat, you should look for good marbling and nice red color with no brown spots.
Another factor in the quality of meat is whether the cow is given growth hormones or antibiotics. Animals fed right and treated humanely are not just for marketing. They make for better tasting, healthier meat. As a bonus, you can feel good that the cow lived its best life before it landed on your plate.
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Preparing Your Filet Mignon For Cooking
Make sure to salt the filet at least an hour before cooking. After the first half hour after salting meat, the juices come to the surface and puddle under the steak. Cooking during this time will dry out the meat and make it tough and flavorless. After about a half hour, the meat will begin to soak back up the salty juices, making it more tender and flavorful. Right before cooking, brush the steak with a bit of oil. Olive oil or groundnut oils are good choices.
Let your filet mignon come to room while salting it. This makes it cook faster and more evenly.
All About Filet Mignon
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. Heres everything you need to know about the ridiculously tender steak known as filet mignon:
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Prime Cuts Of Filet Mignon
Not all filet mignon is created equal. You may come across some more affordable filets that arent technically filet mignon at all. 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. Unfortunately, they arent a true filet that warrants the price tag of prime filet mignon cuts.
Youll also see some labeled as Choice cuts while others are Prime. Choice beef makes up the top 50% of beef, so these filets will be the top 50% of filets according to the USDA. Theyre a good choice, but your best choice is Prime. USDA Prime is the cream of the crop, especially when it comes to filet mignon. If youre going to pay more for this cut, your money is better spent on USDA Prime Filet Mignon, which is the top 2% of beef.
Are You A Chicken Lover Too
I have a recent article which breaks down which grocery stores have the best quality chicken. I also take the mystery out of the common terms like hormone and antibiotic-free.
I even explain how some claims you see on chicken packages are just marketing gimmicks and are really meaningless.
Just click that link to read it on my site.
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How To Create Those Diamond Sear Marks
Cross-Hatching on Filet Mignon
Getting perfect crisscrosses on the steak takes a little practice. The hot grate brands the beef with the distinctive lines. Make sure the barbecue grate is fully heated before grilling. Try to grill each side about the same amount of time. When you flip the steaks, turn them 90 degrees, to get a new, intersecting set of lines.
Beginners run into problems because they get to the end of the grilling session and realize the meat isn’t done. So they continue to grill and to avoid one side getting too done, they continue to flip the meat. The meat will likely taste delicious, but it won’t have the perfect presentation. The best way to get perfect sear marks is to know how hot your grill gets. It may require the burners set to medium-high heat or high heat to reach 500 degrees. If it’s a lot hotter than 500 degrees it will cook faster.
Delivered To Your Door Fresh
Freezing and thawing compromises the flavor and tenderness of meat. So, unlike the other steak delivery guys, we made it our mission to deliver all our beef fresh, so it is never frozen at any point in the process. Your order is cut fresh the day it ships, individually vacuum sealed, and meticulously packed in a double-insulated box with gel packs, keeping your meat at refrigerator temperatures throughout its journey.
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