Filet mignon is the star of the show TODAY as people across the country annually celebrate National Filet Mignon Day.
• Filet mignon is French for “cute fillet” or “dainty fillet”.
• In French, filet mignon may be called “filet de boeuf”, which translates to beef fillet in English.
• When found on a French menu, filet mignon may also refer to pork rather than beef.
Usually from a steer or heifer, a filet mignon is a steak cut of beef taken from the smaller end of the tenderloin of the beef carcass.The tenderloin from which the filet mignon comes from, is the most tender cut of beef and is also considered the most desirable and therefore the most expensive.
Filet mignon is commonly cut into 1 inch to 2 inch thick portions, grilled and then served as is. When found in grocery stores, filet mignon is already cut into bacon wrapped portions. The usual method for cooking the filet mignon is to cook it on high heat by either grilling, pan frying, broiling or roasting. Restaurants may sometimes prepare the fillets served in a cognac cream sauce, au poivre with peppercorns or in a red wine reduction.
Due to the low levels of fat found in the fillets, bacon is often used in cooking. The bacon is wrapped around the fillet and pinned closed with a wooden toothpick. Flavor is added from the bacon and this process keeps the fillet from drying out during the cooking process.
ABOUT CHEF WILLIAM BLOXSOM CARTER:
