Filet Mignon Steak

Famous for its tender, melt in the mouth texture and delicious taste, the filet mignon (also known as ‘filet de boeuf’ in France and ‘cute fillet’ or ‘dainty fillet’ in English) is a prime quality steak which can be found on menus for different special occasions. It is also considered ‘the king of steaks’.
Surprisingly, it is relatively easy to cook filet mignon at home and it’s also a practical and ecomomical option for a romantic dinner.

There are numerous recipes for grilling filet mignon, depending on the spices, the sauce and the sidings you want to add. One of the best and most loved filet mignon recipe is bacon wrapped filet mignon. The time needed to prepare this type of dish should not exceed 70 minutes.

But what is filet mignon afterall? The filet (meaning ‘thick slice’) is the best part of beef muscle, it is the most tender and the most expensive. The reason why this part of the beef muscle is so tender is because the muscle is not weight bearing and so there is less connective tissue. Mignon means ‘delicate’ in french.

The filet mignon sauce is often prepared with cognac cream, red wine or au poivre (with pepper sauce). The filet can be roasted, grilled, or pan fried at high heat.

But although it’s a very popular dish, not many people know how to cook filet mignon correctly, whether it is cooked in the oven, on a grill or on a stove. The most important trick is to cook it till medium rare. A filet mignon contains only a little fat and it should not get very dry. If the steak is very firm or hard, it means that it is overcooked. One should always check the tenderness of the meat while cooking it and be careful not to let the juices run out.