National Filet Mignon Day on August 13 celebrates a specialty cut of beef. Usually, from a steer or heifer, a filet mignon is a steak taken from the smaller end of the tenderloin of the beef carcass.
- Filet mignon is French for “cute fillet” or “dainty fillet.”
- In French, filet mignon may be called filet de boeuf, which translates to beef fillet in English.
- When found on a French menu, filet mignon may also refer to pork rather than beef.
Since the filet mignon comes from the most tender portion of the tenderloin, it’s one of the most prized cuts of beef. Thefore, expect this steak to be the most expensive.
Filet mignon is commonly cut into 1 inch to 2 inch thick portions, grilled and then served as is. When found in grocery stores, filet mignon is already cut into bacon-wrapped portions. The usual method for cooking the filet mignon is to cook it on high heat by either grilling, pan-frying, broiling or roasting. Restaurants may sometimes prepare the fillets served in a cognac cream sauce, au Poivre with peppercorns or in a red wine reduction.
Due to the low levels of fat found in the fillets, bacon is often used in cooking. The bacon is wrapped around the fillet and pinned closed with a wooden toothpick. The bacon adds flavor, and this process keeps the fillet from drying out during the cooking process.
HOW TO OBSERVE #NationalFiletMignonDay
Enjoy a nice evening with this Delicious Filet Mignon recipe, together with friends and family. Use #NationalFiletMignonDay to post on social media.
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