Today happens to be National Filet Mignon Day, which seems like a pretty good excuse to talk about one of the most recognizable and prized cuts of beef. Filet and ribeye may be the two steak names people know best, even when they’re not particularly familiar with the rest of the animal. But what exactly is filet mignon, and why does this relatively small steak command so much attention?
First, a little clarification. What we label Tenderloin Steak is what most people are referring to when they ask us for filet mignon. Filet mignon is cut from the beef tenderloin, a long, narrow muscle tucked along the spine. Because this muscle does very little work, it develops very little connective tissue. The result is the exceptionally fine texture and tenderness that made filet famous.
The name itself is almost funny considering the steak’s lofty reputation. Filet mignon comes from French and roughly translates to “dainty filet” or “delicate filet.” That’s actually a pretty accurate description. The tenderloin is relatively small, especially when you consider the size of the entire animal.
Take a look at the beef cut chart above and find the tenderloin. There’s your filet.
There are only two tenderloins on a beef, one on either side of the spine, and they represent a very small portion of the total animal. We can’t simply produce more tenderloin because people want more filet. For every animal harvested, there will always be far more ground beef, roasts and other cuts than there will be tenderloin steaks. That natural scarcity is one reason filet commands a premium price.
But does that make filet mignon the best steak? Not necessarily.
Filet’s claim to fame is tenderness, not necessarily the biggest beef flavor. A ribeye brings considerably more fat, marbling and richness. A strip steak has a firmer bite and plenty of beefy flavor, generally without the richness of a ribeye. Tenderloin is comparatively lean and mild, but it’s extraordinarily tender. Which one is “best” really depends on what you want from a steak.
And when it comes to cooking a beautiful tenderloin steak, our advice is pretty simple: don’t mess it up.
You don’t need an elaborate recipe. Salt and pepper, good heat and a meat thermometer will take you a long way. Cast iron works beautifully, as does a grill. Because tenderloin is lean and usually fairly thick, paying attention to internal temperature matters much more than blindly following a certain number of minutes per side. The USDA recommends cooking whole beef steaks to a minimum internal temperature of 145°F followed by at least a three-minute rest.
However you prefer your steak, start with good beef and keep the preparation simple enough to taste it.
We’ll have a nice supply of our grass-finished beef, including Tenderloin Steaks, with us this Saturday at the Los Ranchos Growers Market, along with wild Alaska seafood, New Mexico pork, raw honey and bee pollen, Bariani Olive Oil, dates and more. We’re also still right in the thick of peak growers market season, with local fruits, vegetables, herbs, eggs, flowers and plenty more filling the market each Saturday morning.
Come see what’s growing, find something good for dinner, and if National Filet Mignon Day has you craving a “dainty little filet,” we’ll know exactly what you mean.
Stay Well Fed,
Brenna & Kenny
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