What is Filet Mignon Steak?

Oct 1, 2023

4 min read

We refer to our Filet Mignon Steak as the pinnacle of steak perfection. It evokes images of a succulent, luxurious steak served in an upscale restaurant that tempts the taste buds with its promise of indulgence. But what makes this cut of beef so revered and esteemed? In this article we'll explore the filet mignon steak and the secrets behind its unparalleled tenderness and exquisite flavors while providing you with tips on how to prepare it to perfection.

Key Highlights

Filet Mignon: is renowned for its tender, melt-in-your-mouth texture and subtle flavor.
Cooking Techniques: like pan-searing, grilling, and sous vide help achieve your preferred level of doneness.
Selecting the Right Cut" involves considering grade, marbling, shape, and resilience to fully enjoy this luxurious steak.

Understanding Filet Mignon Steak

Filet mignon steak is a premium cut derived from the tenderloin, which is muscle in the cow that remains largely unused, contributing to its remarkable tenderness. The term "filet mignon" translates to "small cut," reflecting its modest size yet significant impact. This cut is a favorite for special occasions and gourmet dining due to its soft texture and mild flavor.

What distinguishes filet mignon from other cuts of steak is its extraordinary tenderness, stemming from minimal connective tissue. This results in a buttery, melt-in-your-mouth experience, making it a top choice for those seeking an exceptional steak.

Tenderloin Origin: Unexercised Muscle

The tenderloin is a long muscle running along the cow's spine in the lumbar region, between the loin and sirloin. Its location contributes to its tenderness, as it is not heavily exercised, resulting in a lack of tough connective tissue. This cut, known as beef tenderloin, is celebrated for its delicate texture and rich flavor, making it a true culinary treasure.

The Filet Mignon Steak Cut

Filet mignon is typically sliced from the center of the tenderloin, situated between the "tail" near the shoulder and the Chateaubriand at the rear. Each filet mignon steak usually weighs around 8 ounces and measures between 1.5 and 2 inches thick. Due to its limited yield—there are only 2 tenderloins per cow—the filet mignon is both exclusive and luxurious.

To prepare filet mignon, a sharp butcher's knife is essential for trimming the whole tenderloin. The steaks are cut from the thickest part of the tenderloin, discarding any tough silverskin. While some might leave a small amount of fat for flavor, filet mignon is generally lean with minimal marbling.

Taste and Texture of Filet Mignon Steaks

Filet mignon is renowned for its:

Mild, buttery flavor
Tender, melt-in-your-mouth texture
Juicy, subtly beefy taste
Versatility with seasonings, sauces, and marinades

Compared to other steak cuts, filet mignon offers a more refined taste and texture. To enhance its natural qualities, simple seasonings like kosher salt and freshly ground pepper are often recommended.

Cooking Techniques for Filet Mignon

Several methods can be employed to cook filet mignon, each with its benefits. Whether you choose pan-searing, grilling, or sous vide, the key to perfecting this steak lies in choosing the right technique and ensuring precise cooking times.

Pan-Searing and Oven Finish

Preheat your oven to 415°F.
Season the steak with kosher salt and pepper.
Heat a cast iron skillet on high with 1 tablespoon of oil. Sear the steak for 2 to 3 minutes per side until a crust forms.
Transfer the skillet to the oven and bake for 5 to 6 minutes for medium-rare, or until the internal temperature reaches your desired doneness.
Rest the steak under foil for a few minutes before serving.

Grilling Filet Mignon

Preheat your grill to high heat.
Season the steaks with salt and pepper.
Grill the filet mignon for 4 to 6 minutes per side, or until the internal temperature reaches 135°F for medium-rare. Adjust cooking times based on thickness and grill heat.

Sous Vide Cooking

Season and vacuum-seal the steak in a heat-safe bag.
Cook in a water bath set to your desired doneness.
Sear the steak in a hot skillet or on a grill for a few minutes on each side to develop a crust.
Rest the steak before serving.

Seasoning and Flavor Pairings

The subtle flavor of filet mignon makes it an excellent canvas for various seasonings and sauces. Classic pairings include:

Garlic and rosemary
Red wine reduction
Béarnaise sauce
Compound butter with fresh herbs

Experimenting with different herbs, spices, and sauces can further enhance the steak's natural flavors without overshadowing its delicate taste.

Storing and Preparing Filet Mignon Steaks

To maintain freshness, store filet mignon in the refrigerator if cooking soon, or freeze it for up to 6 months. Allow the steak to reach room temperature before cooking to ensure even cooking. Season it generously to enhance its natural qualities.