Her recipes range from Grandma’s favorites to the latest food trends. Filet mignon steaks are cut from the middle of the tenderloin, in between the pointy tip near the shoulder, known as the "tail," and the thick steak at the rear, which is called Chateaubriand. Filet mignon is cut from the cow’s tenderloin, which is under the short ribs, in the hindquarters. For this reason, the technique of dry-aging was devised where whole bottom and top loins are hung in a well-ventilated temperature-controlled space for 14 to 28 days, which makes them both more tender and more flavorful. You can cut 6-8 filets from a tenderloin. Use an instant-read meat thermometer or the touch method. Although this beef cut can be quite costly when dining out, it's much less expensive to make at home, especially if you purchase a whole tenderloin. Where does Filet Mignon come from? Among those are “Filet of Tenderloin”, “Filet Steak”, “Filet Mignon”, “Tenderloin Steak”, “Tournedos”, Filet Medallions” and even “Chateaubriand”. Most of your guest won’t care, the simple fact that there is a big fat filet sitting on their plate will be enough to keep them talking for weeks to come. Move the filets over to indirect heat for an additional 4-6 minutes or until your desired degree of doneness. The beef tenderloin is oblong in shape and tapered at one end. Want grilling guides, tips, technique and awesome recipes delivered straight to your phone? It comes from the muscle on the cow that does the least amount of work, the short loin, and this means it is the most tender. Can be hard to find at a typical grocery store. But we are starting to see more and more labels that say "grass-fed," "free-range," or "organic" beef, indicating a more natural diet where the animal roams free in a pasture and eats whatever grasses it finds. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. For the touch method, press the meat. It comes from the oblong muscle found on the rear portion of the cow near the spine. The tenderloin runs down the back of a beef cow and is taken from a muscle that gets very little exercise. Make sure all the steaks you are buying are the same thickness to ensure the same grilling time. Cumin and Black Pepper Crusted Filet Mignon, Filet Mignon With Creamy Peppercorn Sauce, Daily value on the new nutrition and supplement facts labels, Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted. The term “melts in your mouth” is typically used to describe the tenderness of a medium rare filet mignon. Where does filet mignon come from Oct 10, To turn a beef tenderloin into filet mignon, all you have to do is take a very . They will never give you a bum steer!! The confusion comes from the fact that the tenderloin is the entire portion of meat taken from the animal’s side and the filet mignon is the portion of the tenderloin that is at the tip of the entire strip of meat. I enjoy my filets medium rare, 125°-135° degrees. Copyright © 2020 Weber-Stephen Products (HK) Ltd. All Rights Reserved. “The filet is probably the safest cut. When selecting filet mignon slices, choose the lighter-colored ones over dark red as this indicates more marbling. As you take cuts toward the front of the animal, the filet mignon gets thinner. Use a Weber iGrill app-connected thermometer to ensure perfect results every time. Can I freeze leftovers? This area of the tenderloin gets so little movement by the cow that helps it become the most delicate piece of … Try special order or visit your local butcher shop. The longer you cook it, the drier and less tender it becomes. Since the beef tenderloin and filet mignon have no surrounding fat tissue, they are often wrapped in a layer of fat (called barding) such as bacon or lard, both to keep it from drying out and to add flavor. In the British Commonwealth countries, the strip side of the T-bone is known as the porterhouse while the tenderloin section is known as the fillet. US Department of Agriculture. Flank or skirt steak are sold as steak but the grain in … This muscle spans into two beef primal cuts, the short loin and sirloin. In French, this cut is always called filet de bœuf ("beef fillet"), as filet mignon refers to pork tenderloin. Lori Lee Miller / Stockbyte / Getty Images. Filet mignon is a tender and expensive cut of beef. The most expensive meat to buy from the cow is filet mignon. The result is extremely tender meat. Look for USDA choice and prime grades. Choice grade is available in most markets and offers good value for the money. 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