what exactly is fillet mignon?

[jinduy]

i know it's from a cow...but why the special name?

 

[SoylentGreen]

It's the nutsack

 

[FoBoT]

It is cut from the rib end the short loin.

The Fillet Mignon is the most tender elegant steak of all .Carved from the prized tenderloin, this lightly marbled and delicate cut has the mildest of flavours.

 

[Zim Hosein]

Originally posted by: Kiyup
It's the nutsack

:Q

 

[Encryptic]

Originally posted by: jinduy
i know it's from a cow...but why the special name?

The name itself sounds like French, which is probably where that particular cut of meat originated from. In any case, fillet mignon is a really expensive but good cut of steak.

 

[Dudd]

Originally posted by: Kiyup
It's the nutsack

Big nuts.

 

[BigSmooth]

Filet mignon literally translated from the French means "cute" (or "dainty") fillet.

The filet part simply means it's boneless, and I suspect it's called mignon because it's a somewhat small and extremely tender cut.

It's also probably the most expensive cut per pound, although other cuts such as the Porterhouse are arguably more flavorful.

 

[FoBoT]

i prefer a nice ribeye, more marbling/fat, yummy

 

[Ranger X]

Originally posted by: Kiyup
It's the nutsack

Is that why it's so good?

 

[BigSmooth]

Originally posted by: FoBoT
i prefer a nice ribeye, more marbling/fat, yummy

Yup, that's why you often see filet mignon wrapped in bacon at restaurants. It imparts some flavor and juiciness because the filet has almost no fat on its own.

Other cuts which are marbled or attached to a bone are tastier IMO.

 

[LongCoolMother]

exactly. more to add. in supermarkets you can only find small round cuts of filet mignon usually wrapped around with bacon.

cooking them takes skill because the steak doesnt change color no matter how much its cooked. it always reminans red. even if you way overcool it, it will be very dry, but still extremely tender.

when i used to eat fillet mignon sometimes, it was soooo good. some people say it feels like it melts in your mouth and you can cut it with your fork alone. its an awesome steak, definately try it sometime if you haven't.

 

[moonshinemadness]

The best and most expensive cut that comes from the cow

 

[ElFenix]

Originally posted by: BigSmooth
Filet mignon literally translated from the French means "cute" (or "dainty") fillet.

The filet part simply means it's boneless, and I suspect it's called mignon because it's a somewhat small and extremely tender cut.

It's also probably the most expensive cut per pound, although other cuts such as the Porterhouse are arguably more flavorful.

they aren't arguably more flavorful, they are more flavorful.

the filet is prized for its tenderness

 

[Triumph]

a dead animal.

 

[Radiohead]

Originally posted by: Kiyup
It's the nutsack

Tender, yet chewy

 

[Jugernot]

Originally posted by: FoBoT
i prefer a nice ribeye, more marbling/fat, yummy

Nope, my $3 a pound round steaks 0wns j00!

 

[Encryptic]

Originally posted by: Radiohead

Originally posted by: Kiyup
It's the nutsack

Tender, yet chewy

Eaten many nutsacks? :Q

 

[ultimatebob]

Originally posted by: Jugernot

Originally posted by: FoBoT
i prefer a nice ribeye, more marbling/fat, yummy

Nope, my $3 a pound round steaks 0wns j00!

And the best part is that it's so tough that you can use the leftovers to patch any holes in the sole of your old shoes!

 

[Ns1]

does that mean it's healthier because there's not as much marbling, hence less fat? (say if you didn't have it w/the bacon)

 

[N8Magic]

Originally posted by: BigSmooth
Filet mignon literally translated from the French means "cute" (or "dainty") fillet.

The filet part simply means it's boneless, and I suspect it's called mignon because it's a somewhat small and extremely tender cut.

It's also probably the most expensive cut per pound, although other cuts such as the Porterhouse are arguably more flavorful.

Uhm, the filet mignon is actually a part of the porterhouse steak.

The smaller piece of meat on the one side of the bone is the filet mignon/tenderloin, and the other side is where your strip loin steaks come from.

Example of a porterhouse steak.

In the above picture, the filet/tenderloin is on the left hand side of the bone, while the strip loin is on the other.

All that being said, I prefer a nice thick boneless rib steak myself.

 

[Nocturnal]

I don't know about it not changing color because all the times I've gotten Filet Mingon or however you spell it turned a brownish color.

 

[BigSmooth]

Originally posted by: N8Magic

Originally posted by: BigSmooth
It's also probably the most expensive cut per pound, although other cuts such as the Porterhouse are arguably more flavorful.

Uhm, the filet mignon is actually a part of the porterhouse steak.

The smaller piece of meat on the one side of the bone is the filet mignon/tenderloin, and the other side is where your strip loin steaks come from.

I know that. I said the Porterhouse was a different cut, which it is.

 

[BigSmooth]

Originally posted by: ElFenix

Originally posted by: BigSmooth
Filet mignon literally translated from the French means "cute" (or "dainty") fillet.

The filet part simply means it's boneless, and I suspect it's called mignon because it's a somewhat small and extremely tender cut.

It's also probably the most expensive cut per pound, although other cuts such as the Porterhouse are arguably more flavorful.

they aren't arguably more flavorful, they are more flavorful.

the filet is prized for its tenderness

I agree, but I've heard people say the filet is the best-tasting cut... they probably think that because it's so expensive. I would easily take a ribeye over a filet, myself.

 

[ElFenix]

Originally posted by: BigSmooth

I agree, but I've heard people say the filet is the best-tasting cut... they probably think that because it's so expensive. I would easily take a ribeye over a filet, myself.

probably not steak people

 

[jinduy]

the reason i was asking was because my friend told me that the way they make fillet mignon is like so...

they get the newborn calf (i think that's what they call em) tie it up by its legs so that it wouldn't use its muscles to make the meat more tender...then butcher it after a certain time period.....is that true?