Filet mignon is a popular and highly regarded cut of beef known for its tenderness and delicate flavor. It is taken from the smaller end of the tenderloin, which is a long, cylindrical muscle found along the spine of the cow. The name “filet mignon” is of French origin, with “filet” referring to the tenderloin, and “mignon” meaning “cute” or “dainty.”
The tenderness of filet mignon is attributed to the fact that it comes from a muscle that doesn’t bear much weight and has less connective tissue compared to other cuts. As a result, it is incredibly tender, almost buttery, and has a mild taste, making it a favorite among steak lovers.
Filet mignon is typically cut into thick, round portions, often 1-2 inches in diameter, and is usually served grilled, broiled, or pan-seared. Due to its tenderness and mild flavor, it’s often enjoyed with simple seasonings or accompanied by rich sauces like peppercorn or mushroom sauce. It is a premium cut of beef and is commonly found in high-end steakhouses and gourmet restaurants.
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