What is Filet Mignon?

When I was asked to write a recipe about filet mignon, I had to stop and think because it is not a term that I am particularly familiar with here in the UK. Yes, it is French and the literal translation is “delicate slice”, but that did not give me an exact idea of ​​what the cut of meat really is.

The first point to note is that what people in the US call filet mignon is commonly known in England as fillet steak, the first cut of beef known to be extremely tender and almost melt in your mouth. As for the price, it is usually one of the most expensive cuts to order in a restaurant and I suppose that this is due to the tenderness because I have to say that in terms of flavor I prefer a ribeye and surely this will not be tender.

Filet mignon is essentially a slice cut from the tenderloin, a strip of beef that runs along the side of the spine at the back of the rib cage. It is a muscle that has little weight in terms of movement of the animal, so it rarely has work to do (as muscle) and that is why the meat is so tender.

In the same way, being such a “lazy” muscle means that it doesn’t need energy during a sudden exertion like walking or running. Energy is stored in the form of fat, so all of this adds up to the fact that the cut of meat is also so fat-free – a boon for those looking for tenderness but not so much for those looking for flavor.

As a barbecue chef, we need the fat in the meat to melt, drip and vaporize over the coals (or flavor bars if using a gas grill) and this is not going to happen with a filet mignon or steak. Additionally, the lack of fat also presents the risk of the steak drying out, so for that reason, if I’m cooking a plain steak, I prefer to use extremely hot browning dishes and cook for the shortest possible time, long enough. to get that. Crispy caramelization (flavor) on the outside, but only to the point that the meat in the middle is still bloody and extremely tender.

So the filet mignon or sirloin is cut from the sirloin, how do you prepare it economically at home? The first thing is to buy the whole tenderloin, it may seem like a big expense, but pound for pound you should be able to buy it cheaper than for individual steaks. To create your filet mignon, you simply need to cut the tenderloin into steaks approximately 1.5 to 2 inches thick.