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NATIONAL FILET MIGNON DAY

National Filet Mignon Day on August 13th celebrates a specialty cut of beef. Usually, from a steer or heifer, a filet mignon is a steak taken from the smaller end of the tenderloin of the beef carcass.

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.
Since the filet mignon comes from the most tender portion of the tenderloin, it’s one of the most prized cuts of beef. Therefore, expect this steak to be 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. The bacon adds flavor, and this process keeps the fillet from drying out during the cooking process.

I’m usually not a fan of filet mignon, much preferring a good ribeye or even NY Strip but this past New Years Eve for myself and the wife, I made a roasted filet and it was amazing. Had the meat department of a local place cut me a chunk of filet just over a pound. Tied it and coated with bacon fat and Montreal steak seasoning, then seared it in a ripping hot cast iron pan, then placed in same pan with lots of fresh herbs and butter and kept basting it as it roasted. Delicious!

Not my favorite, I'll take a ribeye or flat iron first. I buy a couple of tenderloins a year and cut up/freeze individual steaks and sprinkle them in here or there. One thing I do love is Chateaubriand, I do one or two of those a year. Best way to enjoy a filet mignon.

I toyed with filets last Friday. I love bacon on anything but at $40 per pound, nah don’t value it that high.

Flat iron, ribeye, porterhouse, New York strip, and prime rib fan here. Tenderloin doesn't have enough beefy flavor with or without the bacon.

Now? In August?
I thought it was March 14th.

Edited to add: I love filet mignons. My favorite cut.

This message has been edited. Last edited by: RichardC,

quote:

Originally posted by RichardC:
Now? In August?
I thought it was March 14th.

On that day, any steak will do. What cums after is what matters.

I have never been a big fan of filets. I don;t care for the texture or the taste. I stick with a good ribeye......like I am going to have for supper tonight!!

We were at a wedding Friday. Filet mignon was served along with crabcake since we were next to the Chesapeake in Maryland. Scrumptious!