We could debate the best cuts of beef for hours, but at the end of the day a great steak is determined by flavor and tenderness. Marbling — the little white flecks of fat within the lean beef — is a great predictor of both. Marbling melts during cooking, basting the beef from the inside out. It gives an added oomph of flavor to an already decadent Certified Angus Beef ® brand steak. And when you have an exceptionally tender cut, like the filet mignon, the final result is truly exceptional.
Filet mignon hails from the tenderloin and it is the most tender steak you can buy. It’s lean and juicy — an elegant choice with a mild flavor and delicate, melt-in-your-mouth texture. While the petite filet mignon may not be ideal for feeding a hungry herd of cowboys, it’s an excellent choice for fine dining occasions, multi-course meals, or smaller appetites.
The term filet mignon is French for “dainty fillet.”
This popular cut has appeared on U.S. menus since 1898, but in 1906 it was acclaimed author, O. Henry who coined the term in his book, The Four Million.
Order filet mignon the next time you dine out or, prepare one of these filet mignon recipes at home for a tender eating experience: