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In French it can refer to the tenderloin of several animals but is mostly used to refer to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin.
It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat. In France, the term filet mignon is used to refer to pork. The cut of beef which is referred to as filet mignon in the United States has various names across the rest of Europe. French, fillet steak in the UK, filéstek in Swedish, filetsteak in German, filete in Spanish, filé mignon in Portuguese, filee steik in Estonian, and filetbiff in Norwegian. In the UK, the comparable term to the French filet mignon is the term pork medallions.
Filet mignon refers to cuts from a beef tenderloin in North America. Porterhouse steaks and T-bone steaks are large cuts that 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. This section does not cite any sources. One also may find filet mignon in stores already cut into portions and wrapped with bacon.
Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavour and keeps the fillet from drying out during the cooking process. Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Mastering the Art of French Cooking. Why do I have to complete a CAPTCHA? Completing the CAPTCHA proves you are a human and gives you temporary access to the web property.
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