What Part Of A Cow Is Filet Mignon | Recipes Filet Mignon

When it comes to the pinnacle of tenderness and flavor in beef, filet mignon holds a place of honor on the culinary stage. Esteemed by chefs and gourmets alike, this exquisite cut is often associated with luxury dining and special occasions. But what part of a cow is filet mignon, and from what part of a cow does it originate? This article delves into the anatomy of the cow to unveil the source of filet mignon’s unparalleled texture and taste. With insights from culinary experts and a deep dive into the art and science of butchery, we uncover the secrets behind this prized beef cut. Our exploration will not only reveal the precise location of filet mignon within the bovine anatomy but also shed light on why it achieves such a soft, buttery consistency, making it a favorite among beef connoisseurs. Whether you’re a seasoned chef, a home cook looking to elevate your next meal, or simply curious about the origins of your favorite steak, this article promises to enrich your understanding and appreciation of filet mignon. Join us as we trace the journey of filet mignon from pasture to plate, offering valuable insights and intriguing facts that will surely pique your curiosity and inspire your culinary adventures.

What Is Filet Mignon? 

Filet mignon is a popular French cuisine that translates to “dainty fillet”. This prime cut of beef comes from the small end of the tenderloin, located near the ribs and spine on both sides of the cow. The cut runs along both sides of the spine, between rib-eye steaks and sirloin steaks. As the most tender cut of beef, filet mignon is known for its mild flavor and luxurious texture. The name “filet mignon” comes from French words that mean “small, pretty slice” or “dainty fillet.” This moniker refers to the slender, elegant shape of the cut and its renowned tender quality. The word “filet” denotes a strip or thread, while “mignon” translates to cute, dainty, or petite.

A Tender Cut from the Tenderloin

Anatomically speaking, filet mignon comes from the tenderloin of the cow. The tenderloin is a long, tapered muscle that runs along both sides of the spine beneath the ribs. Since this muscle does not bear much weight or get used for locomotion, it remains very soft and tender. It’s essentially the most pampered region of bovine muscle tissue. This lack of toughness makes the tenderloin perfect for producing exceptionally tender steaks like filet mignon.

Where to Find Filet Mignon in the Tenderloin?

More specifically, filet mignon originates from the centermost portion of the tenderloin. Each side of the cow contains one tapered tenderloin muscle. Filet mignon steaks are cut from the widest part in the middle of each tenderloin. So when you eat a juicy filet mignon, you’re enjoying steak made from the very heart of the tenderloin—the most tender part of the most tender muscle on the cow.

Size and Shape of Filet Mignon Steaks

Due to its small, cylindrical shape, filet mignon steaks are typically cut 1 to 2 inches thick and 2 to 3 inches in diameter. The filet has little fat marbling within the meat, resulting in a lean, fine-grained texture. When cooked, filet mignon is very easy to cut and chew. The lack of connective tissues means each mouthful offers no resistance to the teeth. Just utter tenderness.

How to Select the Best Filet Mignon?

When purchasing filet mignon steaks, you’ll want to look for:

• Consistent marbling – Thin white lines of fat distributed evenly throughout the meat. Too little marbling means the meat may be dry.
• Cherry red color – Vibrant red tones without brown or gray patches. Dull or uneven color indicates poor handling.
• Firm texture – Meat should gently bounce back when pressed and not feel overly soft or mushy.
• Clean smell – Fresh, mild beefy aroma without any off odors.

For the best results, allow steaks to reach room temperature before cooking. Cold meat will not sear or cook properly.

How to Cook a Perfect Filet Mignon?

Thanks to its naturally tender texture, filet mignon steaks can be prepared using almost any cooking method:

• Grilling
• Pan searing
• Broiling
• Roasting
• Sous vide

But for the absolute best flavor and texture, most chefs recommend searing the steaks over high heat before finishing to the desired doneness using gentler heat. Here are some tips:

Searing

• Use a heavy, oven-safe pan (cast iron or stainless steel)
• Heat pan until very hot before adding oil
• Use a high smoke point oil like avocado, grapeseed, or canola
• Place steaks in the pan and do not move them until nicely browned
• Sear for 1-2 minutes per side

Finishing

• After searing, place the pan in a 400°F oven to finish cooking, about 5 minutes for rare
• Use an instant read thermometer to check for doneness
• Remove from oven at 5°F below target temp to account for carryover cooking

Doneness Temps

• Rare – 120-125°F (bright red center)
• Medium Rare – 130-135°F (warm red center)
• Medium – 140-145°F (pink center)
• Medium Well – 150°F (hint of pink)
• Well Done – 155°F+ (gray throughout)

Allow the steak to rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute back into the meat.

Cooking Tips for Fabulous Filet Mignon

Follow these expert tips for foolproof filet mignon every time:

• Bring steaks to room temperature before cooking
• Salt well in advance (up to 40 minutes) for seasoning to penetrate
• Use barding (wrapping with fat) to prevent drying out
• Cook at a high temperature to develop a nice crust
• Let meat rest after cooking for incredibly juicy steak
• Slice across the grain to maximize tenderness

Since filet mignon lacks ample intra-muscular fat, it can easily become dry during cooking. Prevent this by laying thin strips of bacon or barding with beef fat over the steaks while cooking. This insulates the meat and provides delicious flavor.

Sample Filet Mignon Recipe

This simple pan seared filet mignon recipe delivers a restaurant-worthy steakhouse experience right at home.

Ingredients

• 2 filet mignon steaks, 1.5 inches thick
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 sprig fresh thyme
• Salt and freshly ground black pepper

Instructions

1. Coat steaks liberally with olive oil and season generously with salt and pepper. Allow to stand at room temperature for 20 minutes.
2. Heat cast iron skillet over high heat until very hot. Swirl in olive oil and place steaks in the pan. Sear for 90 seconds until well browned.
3. Flip steaks and sear the other side for 60 seconds.
4. Add butter, garlic, and thyme sprig to pan. Tilt pan and baste melted butter over steaks for 1 minute.
5. Transfer pan to oven and cook at 400°F to desired doneness, about 5 minutes for medium-rare.
6. Remove steaks to a plate and tent loosely with foil. Allow to rest for 5-10 minutes.
7. Serve with buttered potatoes, sautéed mushrooms, or roasted asparagus. Enjoy!

Filet Mignon Alternatives

While filet mignon offers sublime tenderness, it can also come with a hefty price tag. For more budget-friendly options with incredibly beefy flavor, consider these alternatives:

• Ribeye – Cut from the rib section, this steak contains high marbling for enhanced juiciness and flavor.
• New York Strip – A tender but still robust steak from the loin. Offers a bit more chew.
• Hanger Steak – Sometimes called the “butcher’s cut,” this flavorful cut comes from the plate muscle.
• Tri-Tip Roast – Small triangular roast ideal for quick grilling sessions. Cut into steaks after cooking.

The Cost of Filet Mignon

Given its desirable traits of tenderness and prestige, filet mignon sits at the apex of the cost spectrum when it comes to steaks. Expect to pay $14 per pound and up for fresh filet mignon. Factors driving up the price include the small size of the tenderloin muscle, the labor involved in trimming, and the high demand for this prized cut. Specialty breeds like American Wagyu can cost $50+ per pound.

Conclusion: What Part Of A Cow Is Filet Mignon

Renowned for its velvety smooth texture and sublime flavor, filet mignon comes from the very center of the tenderloin muscle. This pampered part of the cow yields exceptionally tender steaks perfect for indulgent meals and celebrations. When cooked properly to a perfect medium-rare, each bite of filet practically melts on the tongue. Just be sure to brush up on selecting and preparing filet mignon to get the most from this luxurious cut.