Questions:
Please tell
me exactly what
filet mignon is.
I know it is
beef, but I have
heard several
versions of what
it is.
My question is -
Does Beef
Tenderloin have
to be wrapped in
Bacon before it
can rightfully
be considered
Filet Mignon?
I have heard
both that it
does have to be
wrapped in bacon
and that it is
merely the cut
of meat.
Could you help
shed some light
in this for me?
Answer:
The term "filet mignon" is a French derivative, the literal meaning is small
(mignon) bone-less meat (filet). Cut from the small end of the beef tenderloin.
Filet Mignon or Tenderloin Steak is a cut of meat that is considered the king of
steaks because of its tender, melt in the mouth texture. It comes from the
small end of the tenderloin (called the short loin) which is found on the back
rib cage of the animal. Because this area of the animal is not weight-bearing, the connective tissue is not toughened by exercise
(resulting in extremely tender
meat).
Filet mignon slices found in the market are generally 1- to 2-inches
thick and 2- to 3-inches in diameter, but true mignons are no more than 1-inch in diameter and are taken from the tail end.
Depending upon what part of the United States you're in, the tenderloin muscle
of the cow or short loin, becomes Filet Mignon, Chateaubriand, Tournedos,
Medallions, or Filet de Boeuf. Filet Mignon is also know as Tenderloin Steak (in
fact most often I see it as Tenderloin Steak).
Types of Beef Steaks:
Choosing the correct cut of meat is very important when grilling. Some of the
best steaks for grilling are the premium cuts. Thickness of the steak is very
important. Each cut should be between 1 inch and 1 ½ inches thick. The strip
steaks and top sirloin should be a little less expensive than the filet mignon,
t-bone, porterhouse, and rib eye.
Photos from Hormel Foods and CSU Meat Sciences.
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Filet Mignon -
The
filet mignon is a stylish cut taken from the heart of the beef
tenderloin that has outstanding taste as well as texture. They're
the most tender steaks you can buy, though not the most flavorful.
Also known as:
Tenderloin
Tournedos
Chateaubriand
Beef Medallion
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Filet Fraud - Don't be fooled!
 Also
known as mock tender steak, fish steak, chuck fillet
steak, chuck tender steak, shoulder petit tender.
Some less-than-honorable butchers and
restaurants serve and sell cheaper cuts of meat that
they masquerade as expensive filet mignon.
Real filet has a very fine grain and a
buttery texture with no connective tissue. The chuck
tender has more marbling and noticeable connective
tissues. In other words, it is tougher.
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New York Strip -
The New York strip is such an
excellent cut for grilling, many grilling experts refer to it as the
"ultimate" steak for cooking out.
Also know as:
Strip Loin
Shell Steak
Kansas City Strip
New York Strip Steak
Porterhouse - The
Porterhouse is a very large steak that is actually a combination of
two steaks: the New York strip on one side and a tender filet on the
other. Many believe these to be the best of all steaks.
Also know as:
T-Bone
Short Loin |
Rib Eye - Another classic cut, the rib eye has marbling
throughout the meat - making it one of the juiciest cuts as well as
very tender.
Also know as:
Scotch Fillet
Delmonico Steak
T-Bone - Named for its distinguishing T-shaped
bone, this choice cut is almost identical to a Porterhouse steak,
only it doesn't have as much of the tenderloin muscle in it. The
T-bone steak is a succulent cut that is a favorite of steak fans. It
is both a strip sirloin (with the bone) and a tender filet mignon.
Also known as:
Short Loin
Porterhouse
Club Steak
Top Sirloin - The sirloin is near the rump, so the
meat's a bit tougher than cuts from the loin or the rib. The top
sirloin is a juicy cut taken from the center of the sirloin - the
most tender part - and a great cut for grilling.
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