Filet mignon
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![]() Diagram of where filet mignon is butchered from | |
Type | Tenderloin |
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![Bone-in filet mignon from Ruth's Chris](http://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Bone-in_filet_mignon_from_Ruth%27s_Chris.jpg/236px-Bone-in_filet_mignon_from_Ruth%27s_Chris.jpg)
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Steak |
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![Filet Mignon from Eddie V's in Fort Lauderdale, FL](http://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Filet_Mignon_from_Eddie_V%27s_in_Fort_Lauderdale%2C_FL.jpg/207px-Filet_Mignon_from_Eddie_V%27s_in_Fort_Lauderdale%2C_FL.jpg)
Filet mignon (
The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon.
Due to the small amount of filet mignon able to be butchered from each animal it is generally considered one of the most expensive cuts of beef.[3]
Usage
Europe
In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe, e.g. filet de bœuf in French and filet pur in Belgium, "fillet steak" in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), filé mignon in Portuguese, filee steik in Estonian, and filetbiff in Norwegian.
In the UK, "pork fillet" or "pork medallion" is the term used to describe a similar cut from a pig.
North America
Filet mignon refers to cuts from a beef tenderloin in North America. Elsewhere, this cut of beef is called:
- Filet de bœuf (French)
- Fillet steak (English: UK, Ireland, South Africa)
- Eye fillet (English: Australia, New Zealand).
In the U.S., both the central and large end of the tenderloin are often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are
See also
References
- Oxford Dictionaries. Oxford University Press. Archived from the originalon August 2, 2013. Retrieved 2015-11-13.
- ISBN 978-0600620426.
- ^ Jacobson, Derek (2018-01-02). "What Are the Most Expensive Steak Cuts?". Steak University. Retrieved 2022-11-03.
- ^ Beck et al, pp. 306–307
Sources
![](http://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png)
- Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.