| Filet mignon is French, of course, with filet | | | | consumers prefer to have a certain type of |
| meaning "thick slice" and mignon meaning "dainty." | | | | steak sauce for dipping and some may prefer a |
| Filet mignon comes from the small end of the | | | | marinade to add flavor during cooking. Either of |
| tenderloin (called the short loin) which is found on | | | | these can turn out well. |
| the back rib cage of the animal. This area of the | | | | Wines & Filet Mignon |
| animal is not weight-bearing, thus the connective | | | | There are many different types of wines that |
| tissue is not toughened by exercise resulting in | | | | are good to serve with filet mignon, and |
| extremely tender meat. This also means that the | | | | determining which one will go best with it depends |
| meat lacks some of the flavor held by meat that | | | | largely on the flavor of the sauce. This is |
| has the bone attached. In order keep the flavor, | | | | especially true if the sauce is rather strong, or has |
| you must cook filet mignon quickly. This can be | | | | a flavor that is stronger than the filet mignon |
| done a variety of ways, including broiling and | | | | itself. The best wines to match with filet mignon |
| grilling. | | | | are dry, red wines such as Merlot. If your |
| It should never be cooked beyond medium rare, | | | | preference is a sweet wine, you may want to |
| because the more done it is, the less tender and | | | | consider trying a White Zinfandel (if this is your |
| more dry it becomes and the more flavor it will | | | | choice, though, you will not want to use very |
| lose. You should always use a dry method of | | | | much pepper on the filet mignon). If you are a |
| cooking, even when it will be a quick method. | | | | white wine drinker, the best match for filet |
| Methods of cooking that are dry are such types | | | | mignon will be a rich Chardonnay. |
| as roasting, pan frying, grilling, broiling, etc. Since | | | | Tips for cooking Filet Mignon |
| this cut of meat is more dry than others, you will | | | | -When selecting tenderloin or slices, choose the |
| not want to cut the meat to check to see if it is | | | | lighter color over dark red. This indicates more |
| done. Instead, you should touch it. The | | | | marbling which makes it more tender. This cut is |
| touch-method of checking is not as hard as it | | | | so tender that it should never be cooked beyond |
| may sound: | | | | a medium-rare stage. The longer you cook it, the |
| 1. If the meat feels hard or firm, it is too done. | | | | less tender and more dry it becomes. |
| 2. When the filet mignon is soft when you touch it | | | | -Use a dry, high heat method such as broiling, |
| and your finger leaves an imprint, it is rare. | | | | roasting, pan-frying or grilling for this tender cut. |
| 3. If it is still soft, but leaves no imprint, and is | | | | -Whole tenderloin is wonderful to stuff or bake en |
| slightly resilient, then it is medium rare (best for | | | | croute (in savory pastry). |
| this particular type of meat). | | | | -Cutting into the meat to check doneness lets |
| The reason filet mignon is often wrapped in bacon | | | | precious juice escape. Use the touch method. |
| (this wrapping is called barding) is because this | | | | Press the meat. If it feels soft and mushy and |
| particular cut of meat has no layer of fat around | | | | leaves an imprint, it is rare. -If it is soft, but |
| it. The bacon not only adds extra flavor to the | | | | slightly resilient, it is medium-rare. The minute it |
| filet mignon, it also gives it the fat necessary to | | | | begins to feel firm, it is overdone. |
| keep the meat from drying out. This is a concern | | | | -Since the tenderloin has no surrounding fat tissue, |
| since the strips are so small in filet mignon and | | | | it is often wrapped in a layer of fat (called |
| they have less fat than most cuts of beef. | | | | barding) such as suet or bacon to keep it from |
| What to serve with Filet Mignon | | | | drying out. Likewise with filet slices. The barding |
| Since the flavor of filet mignon tends to be quite | | | | also adds flavor. |
| mild, many people prefer to serve it with sauces, | | | | -Cubed tenderloin is a popular choice for fondue |
| either smothering the beef or as a dip. There are | | | | hot-pots and shish-kebabs. |
| many different choices for the best sauce for | | | | -To ensure even cooking when roasting the whole |
| filet mignon and most depend solely on the | | | | tenderloin, the small end should be tucked up and |
| person's particular flavor preference. Some | | | | tied or trimmed for other use. |