Filet mignon comes from the small end of the tenderloin area of a cow or steer. This cut is not toughened by exercise and it is non-weight bearing. It is a boneless cut, quite tender in texture, and very lean. The meat is extremely tender and considered the most tender cut of beef, and the most expensive. The price is well worth for the most delectable, prime and succulent cut of steak. It begins at $25 and served in 4,6, or 8 oz. portions. It is about 1-2 inches thick. It is traditionally cooked by searing the meat on each side using intense heat for a short time. It is then transferred to lower heat in order to cook the meat all the way through. It complements well with onions, potatoes, vegetables, and wine sauce.
Filet mignon is a fancy term that comes from the French. It means “dainty filet” in French. However, the French usually use pork instead of beef. In 1898, it first appeared on American restaurant menus. In 1906, O. Henry, a famous author first used the term in his book, ‘The Four Million.” Moments of romance were created using the steak throughout the book. There is a holiday for National Filet Mignon Day on August 13th, which is celebrated by eating and serving filet mignon in its honor. This cut of beef represents romance and is frequently served by restaurants as the main course.
Aside from the taste, filet mignon has many health benefits and high nutrients. Just like all red meat, filet mignon is low in fat and high in protein. Protein helps the body make enzymes and hormones, build and repair tissues, and produce antibodies to help fight infections. The meat is rich in iron and a good source of a number of B vitamins. Vitamins help the body retrieve and use energy. In addition, it contains magnesium, phosphorus and potassium. Minerals reduce the risk of heart disease and decrease the risk of colon cancer.