All About Filet Mignon and Beef Tenderloin
Filet mignon, French for “dainty filet” or “cute filet”, is a steak beef cut which is taken from the psoas major or tenderloin of the heifer or steer.
The tenderloin is found along both of the spine’s sides. Usually, it is harvested as 2 long snake-shaped beef cuts. The tenderloin is different from short loin and sold most of the time as whole. Its small forward end which is cut into portions is known as the filet or filet mignon (mignon in French meaning small since real mignons are cut from the tenderloin’s smaller tail end). In contrast to this, all tenderloin steaks are called by American butchers as filet mignons.
The filet is the most expensive cut because it is considered as the most tender cut of beef. The average heifer or steer produces no more than 4 to 6 pounds of filet. Since the muscle’s bearing is non-weight, it doesn’t get a lot of exercise to the meat in that area, thus making it very tender.
Other Names
The same cut of beef are also known as:
• Eye filet – for English (Australia)
• Filet steak – for English (Ireland & UK)
• Tenderloin steak, medallions – English (US)
• Filet de bœuf – French
In the US, the tenderloin’s large and central end is usually sold as filet mignon in restaurants and supermarkets. The French terms for these varying cuts are biftek (taken from the large end which is known in French as tête de filet), châteaubriand (the bigger central portion) and tournedos (the smaller central portion).
T-bone steaks and porterhouse steaks are huge cuts which include the filet. On one side, the small medallion is the filet, the long meat strip on the bone’s other side is the strip steak. Only the strip steak is named the porterhouse in Commonwealth of Nations usage.
Preparation
Basically, the filet can be cut into portions 1-2 inch thick, grilled and served as it is. Filet which is already cut into portions and bacon-wrapped can also be found in stores. The usual cooking method for filet is high heat. It can be roasted, broiled, pan-fried or grilled depending on cooking preference.
Usually, bacon is used to cook filet because of the low fat level found in the filet. It also has a very low level of internal fat or marbling. This saves the filet from drying out and adds flavor during cooking. Filet mignon is traditionally seared for a short time on both sides with the use of intense heat and then switched to lower heat for the meat to cook all the way through. It’s also served rarer in comparison with other meats. For those who prefer a steak which is more well-done, they can ask for a “butterfield” filet which means that the meat is cut all way down the middle and opened up for the meat to be more exposed to the heat during its cooking process.
History
Filet mignon steak cuts first appeared in 1898 (if not earlier) in menus of US restaurants.
Kosher Status
It’s possible to get kosher beef filet mignon, the downside is that it is very expensive and quite rare. This is because of the fact that there are the sciatic nerves (gid hanoshen) and non-kosher fats (cheilev) in the domestic cattle’s hindquarters which must be removed carefully (nikkur). Generally, this is very uneconomical. As a result for this, the whole hindquarters are sold usually to non-kosher markets. However, modern Israel now offers filet mignon which are properly prepared where a small industry of well-trained people are willing to perform commercial nikkur.
Nutrition Facts
Considered as the lowest fat beef cuts, relatively low in fat and calories and high in some nutrients. A 3-ounce serving contains 9 grams of fat, 185 calories, roughly equivalent to 5 weight-watcher points.
Keep in mind though that you will still get additional carb calories when eating filet mignon along with other food.
Health Benefits
Red meat has been receiving a lot of bad press lately. Studies have associated it to atherosclerosis, some types of cancer and heart disease. Actually, protein can be obtained from lean beef. Lean organic beef is also comprised of nutrients which prevent colon cancer and protects the heart.
