A small, round, very choice cut of beef from the loin.
[French : filet, fillet + mignon, dainty.]
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A small, round, very choice cut of beef from the loin.
[French : filet, fillet + mignon, dainty.]
[fih-LAY mihn-YON] This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1 to 2 inches thick and 11⁄2 to 3 inches in diameter. It's extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly by broiling, grilling or sautéing. See also beef; short loin.
The noun has one meaning:
Meaning #1:
small steak cut from the thick end of a beef tenderloin
| Beef Cut: | Tenderloin |
|---|---|
| Steak Type: | Filet Mignon |
Filet Mignon is a steak cut of beef taken from the tenderloin, or psoas major of the steer or heifer.
The same cut of beef can also be called:
The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as Fillet Mignon, or the fillet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).
The fillet is considered to be the most tender cut of beef, and one of the most expensive. Despite its hefty pricing, fillet mignon is ordered by many at restaurants the world over. The average steer or heifer provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.
The fillet can be cut into 1-2 inch thick portions, then grilled and served as-is. One can also find the fillet in stores already cut into portions and wrapped with bacon.
High heat is the usual method for cooking the fillet. Either grilling, pan frying, broiling, or roasting is preferred.
Porterhouse steaks in the USA, equivalent to T-bone steaks in Commonwealth countries, are large cuts which include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak—in British Commonwealth usage, only the strip steak is called the porterhouse.
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![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more | |
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