The King of Steaks

[Bob Saget]

Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.

What is filet mignon?
Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.

The tenderloin term (also called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally one to two inches thick and two to three inches in diameter, but true mignons are no more than one inch in diameter and are taken from the tail end. Although this cut is very tender, the beef flavor is proportionately lessened; thus, it is often served with an accompanying sauce incorporating the pan juices.

Getting the best price
The smart shopper will pick up porterhouse steaks on sale and get two prime cuts at once. The small medallion on one side of the bone is none other than the filet mignon. The long strip of meat on the other side of the bone is known as the New York strip, shell, club or Delmonico steak when detached from the bone or the T-bone when left attached. Use the T-bone or strip steaks for one meal and save the filets for a special dish.

Another option is to buy a whole loin on sale and cut it into filet mignon slices yourself. You control the thickness. Wrap unneeded slices tightly in plastic wrap, seal in a zip-top bag with all the air removed, and freeze for later use. You can use the larger end of the loin for a roast and the small end for filets.

[elTussin]

Alright! Thick Slices! Here's a excellent recipe for your fine, good taste, sir:

Filet Mignon with creamy Merlot Sauce

Filet mignon is lightly sauteed in butter and oil and thenserved with a creamy wine sauce.

Serves 2

INGREDIENTS:

* 2 filet mignons (6 to 8 oz. each)
* 3 Tablespoons butter, divided
* 1 Tablespoon extra virgin olive oil
* 1 cup merlot
* 2 Tablespoons heavy cream

PREPARATION:
1. In a skillet over med-high heat, melt 1 tablespoon of butter with 1 tablespoon of the oil.

2. When the butter is melted add the dilets and cook about 4 minutes per side. Don't let the butter become too dark.

3. Remove from the pan, place on plate and keep warm.

4. Pour the wine into the skillet and using a wooden spoon, stir to loosen any of the brown bits on the the bottom of the skillet.

5. Cook the wine until reduced to about 1/4 cup.

6. Stir in the cream, bring just to a boil and remove from the heat.

7. Stir in the remaining butter. Pour the sauce through a fine sieve into a cup.

To serve:

Place the filets in the center of a serving plate and pour some sauce over the top.

[elTussin]

Look at those thick slices........those are some hot thick slices.

[wtf]

what is that green thing next to the steak?

[elTussin]

That would be parsley, random guest. They use it as a decorative in some resturants. Err, just out of curiousity, who might you be? You can go ahead and join if you want.

[robotosan1080]

Question, why dont you eat the parsley? The plastic ones are delicious

[elTussin]

Yeah, I always used to think that the parsley was for actual eating. I mean, they put it on your plate. Why wouldn't you eat it? The plate is meant to hold food....and the food is meant to be consumed. It's not made to just look at. Could you imagine that you order food at a resturant, the waiter brings it out to you, and then every time you try to take a bite, the waiter stabs your hand with a fork, expressing the words "no eat...only touch". I'd get mad of course.... if I wasn't already screaming in pain from the stabbing.

[Paragon]

Another very appropriate way to prepare fillet mignon is by first preparing a nice sautee, this is done by adding a rather large amount of butter and sliced mushrooms (portabella) to a frying pan, and frying them until the mushrooms reach a deep brown color. Then remove the mushrooms and butter from the pan (but save them for later), and proceed to prepare the fillet mignon in the same method described in elTussin's previous post. When serving, drizzle the mushroom sauce across the top of the fillet. I do not have the appropriate measurements available, but I will attempt to find them and post them here soon.

[elTussin]

Ah yes.......the mushrooms. Can't forget the mushrooms. The magical fruit...................except they aren't a fruit. But I like calling them that. Mushrooms. Fruit. Ha. Anyways, the sautee sounds............mezmerizing. And the butter just adds onto that. Butter is king.

[dcbake]

MUSHROOMS AND STEAK