Filet mignon

Filet mignon is a popular cut of beef that is considered by many to be the most tender and desirable. It is often the most expensive item on a restaurant menu due to its tenderness and flavor.

Origin and Etymology

The term "filet mignon" is French and translates to "cute filet" or "dainty filet". The name is derived from the small, tender cut of meat that is typically taken from the smaller end of the tenderloin or psoas major muscle, which runs along the spine of the cow.

Preparation and Cooking

Filet mignon is often served rarer than other meats. It can be grilled, pan-fried, broiled, or roasted. This cut of meat is often served with a sauce, such as a Béarnaise sauce, as the meat itself is very lean and lacks the marbling that gives other cuts of beef their flavor.

Filet mignon is also a popular choice for recipes that call for a high-quality cut of beef, such as Beef Wellington or Steak Tartare.

Nutritional Value

Filet mignon is a good source of protein, vitamin B12, iron, niacin, and zinc. However, it is also high in saturated fat and cholesterol, which can contribute to heart disease if consumed in excess.

See Also

• Beef tenderloin
• Steak
• Beef Wellington
• Steak Tartare

References

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