Filet Mignon: What is it? And how do you cook it?
Filet Mignon is a popular steak. But what is it actually? What part of the beef does it come from? And what is the best way to cook it?
In this article you can read everything you need to know about Filet Mignon.
What is a Filet Mignon?
Filet mignon, also called a tenderloin steak, is a very tender steak. It comes from the lower part of the cow’s back and is part of the tenderloin. This steak is tender because the muscle doesn’t have to do much work. Filet mignon cooks quickly, because the meat has little connective tissue.
Due to the little fat in and around the meat, the filet mignon is considered as a lean steak. Since fat provides flavor, a filet mignon doesn’t have as much flavor as, say, a rib eye steak or a picanha.
This tenderloin runs from thick to thin and is cut into three pieces. Tenderloin tips are cut from the thinner part. Filet Mignon is cut from the center of a tenderloin. The chateaubriand is cut from the thicker head. This piece of meat often weighs at least 400 grams.
What should you pay attention to when buying a Filet Mignon?
There’s usually little fat on and in the filet mignon. The amount of fat can differ per breed and diet. A tenderloin with fat marbling dries out less quickly and has more flavor. When buying this steak, make sure that the meat has some fat marbling.
How do you cook a filet mignon?
You can fry a filet mignon in a pan or cook it on the barbecue. Remove the meat from the refrigerator at least an hour before cooking so that it can come to room temperature.
Frying
- Remove the meat from the refrigerator an hour before cooking.
- Add a splash of oil to the pan and heat it until it’s hot.
- Season the meat with some salt. Then place it in the hot pan and briefly fry both sides. Cook each side for about 15 seconds.
- Then put a knob of butter in the pan together with some finely chopped shallots, garlic, thyme and rosemary. This will create a tasty gravy.
- Cook both sides of the meat for 2-3 minutes for medium-rare (a core temperature of 48 – 50 ℃).
- Remove the meat from the pan and let it rest, loosely covered with aluminum foil, for 5 minutes. So that the meat juices can distribute well through the meat.
- Then season the meat with salt and pepper.
Grilling
- Remove the meat from the refrigerator an hour before cooking. Prepare the barbecue and maintain a working temperature of approximately 250 – 275 ℃.
- Season the meat with salt, thyme and rosemary. Add a little oil and rub the spices into the meat.
- The meat only needs to be on the barbecue for a short time. Grill both sides of the meat for about 2-3 minutes. For medium-rare, keep a core temperature of 48 – 50 ℃.
- Remove the meat from the barbecue and let it rest, loosely covered with aluminum foil, for 5 minutes. So that the meat juices can distribute well through the meat.
- Then season the meat with salt and pepper.
