what is a filet mignon?

Answer 1

filet mignon
Definition: [fih-LAY mihn-YON] This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1 to 2 inches thick and 1 1/2 to 3 inches in diameter. It's extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly by broiling, grilling or sautéing. See also beef; short loin.


--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Answer 2

Filet Mignon (French) is a steak cut of beef taken from the tenderloin, or Psoas major of the cow.

The same cut of beef can also be called:

French: chateaubriand, tournedos, filet de bœuf
English: Medallions, Tenderloin Steak
The tenderloin runs along either side of the spine, and is usually harvested as two long snake-like shaped cuts of beef. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as Filet Mignon, or the filet.

The filet is considered to be the tenderest cut of beef, and one of the most expensive. The average cow provides no more than 4-6 pounds of filet per animal. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.

The filet can be cut into 1-2 inch thick portions, then grilled and served as-is, with minimum seasoning. Most chefs expect this cut to be cooked no more than medium rare. You can also find the filet in stores already cut into portions and wrapped with bacon.

High heat is the usual method for cooking the filet. Either grilling, pan frying, broiling, or roasting is preferred.

Porterhouse steaks are large cuts which include the filet mignon. The small medallion on one side of the bone is the filet, and the long strip of meat on the other side of the bone is the strip steak.

Answer 3

Have you ever seen a boneless, skinless chicken breast with the tenderloin still attached (many people use the tenderloin for chicken fingers)? This is what a filet mignon is, only it's from the cow, and it's from the back of the cow (unlike the chicken tenderloin which is from the front of the chicken). It's a muscle that's not used very often by the cow, so it stays tender. Very tender, very little fat.

Contrary to what other posters here have said, do not EVER buy one which is wrapped in bacon. Many times, butchers/meat packers do this to give it flavor/hide a bad flavor, and to add some fat. If filet is cooked properly, it needs to extra flavor or fat. And please, don't EVER buy the filets from the grocery store that are vacuum packed with the bacon on them. (shudder)

Answer 4

It is a part of what they call a T bone steak.... they cut the round (filet) out of the T bone and wrap bacon around it.... calling it filet mignon. It is very good too!

Answer 5

It's yum yum yummy!! Steak. Expensive steak. Fancy wancy steak. Makes ones mouth water just thinking about it.

Answer 6

Steak. Mmm

Answer 7

The Best cut of a cow. Very tender, very expensive steak.

Answer 8

its a real expensive piece of meat. In the steak category.

Answer 9

a steak wrapped in bacon