Filet mignon
Filet mignon
Filet mignon (/ˌfiːleɪ ˈmiːnjɒ̃/; French for 'cute filet' or 'dainty filet') is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow. The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole.
Etymology
The term "filet mignon" was first used in 1906 in the United States in the book "The Four Million" by O. Henry. It is a French-derived term that means "small" or "dainty" filet. The word "filet" means "thread" or "strip" in French, and "mignon" means "cute" or "dainty".
Preparation
Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a "butterflied" filet, meaning that the meat is cut down the middle and opened up to expose more of it to heat during the cooking process.
Related terms
- Beef tenderloin: The part of the cow from which filet mignon is cut.
- Chateaubriand steak: A dish traditionally made with a thick cut from the center of the tenderloin.
- Tournedos: A small round piece of beef from the end of the tenderloin.
- Surf and turf: A main course combining seafood and red meat, a standard version might include lobster and filet mignon.
External links
- Medical encyclopedia article on Filet mignon
- Wikipedia's article - Filet mignon
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