WHAT IS A FILET MIGNON?
The file mignon is one of the most expensive cuts on the cow. Because of its small medallion shape, the French named this cut “mignon” a.k.a. small or dainty. It’s the most tender and one of the smallest parts of the tenderloin. Accounting for only about 2% of the entire animal, it’s texture comes from being one of the most unused muscles on the bovine’s body. Ironically this very expensive steak is often served with flavored sauces and seasonings. Normally the more expensive the ingredient, the less you want to mask its natural flavor. However with this cut there is less marbling then with other steaks. So in order to balance out the decrease in natural flavor other flavors are often added. Furthermore this cut also makes up half of the famous t-bone and porterhouse steaks!
WHERE IS THIS CUT LOCATED?
This sub-primal cut is from the smaller end of the tenderloin muscle that runs along the spine. To see how this muscle is then broken down by chefs, click here! However be careful when you guy a filet mignon. Not all butchers are as strict about what part of the tenderloin qualifies as the “filet.” As a result many will sell the whole muscle as such.
WHAT IS THE DIFFERENCE BETWEEN A BEEF TENDERLOIN AND FILET MIGNON?
This is actually the same piece of meat! However before the filet mignon is cut down into portions, the entire muscle is referred to as the beef tenderloin. Remember that the word “filet” just refers to the type of cut, not the actual muscle itself.
HOW LONG DO I COOK A FILE MIGNON FOR?
| HOW LONG DO I COOK IT FOR: | |
| Texture | Temp |
| Rare | 130 F / 54 C |
| Medium-Rare | 135 F / 57 C |
| Medium | 140 F / 60 C |
| Medium-Well | 145 F / 71 C |
| Well Done | 160 F / 71 C |
Note: Note that in general an internal core temperature of 160 F (70 C) is recommended by the U.S.D.A. for most meats to be safe for consumption. However professional chefs will favor lower temperatures and relax meat for half the cooking time prior to warming it up again and serving.
