DYK: Filet Mignon
The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”
For today’s Did You Know fun food facts we will look at Filet Mignon.
THE FACTS: The filet mignon is from the small end of the tenderloin area of the animal, which is non-weight bearing and not toughened by exercise, resulting in extremely tender meat.
- The name is French for “cute filet” with “filet” meaning thick, boneless slice and mignon meaning “dainty.”
- O. Henry (pen name of William Sydney Porter) was the first to use the term “filet mignon” in his book ‘The Four Million’ in 1906.
- August 13th is National Filet Mignon Day.
- Traditionally, filet mignon is seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through.
- Filet mignon is often served rarer than other meats. Those who prefer a more well-done steak can request a “butterflied” filet, meaning that meat is cut down the middle, and opened up to expose more of the meat to heat during the cooking process.”
- The same cut of beef can also be called:
- French: tournedos, filet de bœuf. (In France, though beef “filet mignon” exists, the term doesn’t usually refer to beef, but instead to a tender and expensive cut of pork.)
- English (US): medallions, tenderloin steak
- English (UK & Ireland): fillet steak
- Argentina: Bife de Lomo
- Brazil: Filé Mignon
- Puerto Rico : Filete Miñón
- Dutch: Ossehaas, Haasbiefstu
- Bacon is often used in cooking the filet because of the low levels of fat found in it. This also adds flavor and keeps the fillet from drying out during the cooking process.