FOOD STUFF FUN FACTS


Filet Mignon


  1. August 13: American National Filet Mignon Day


  1. “Filet Mignon” is just a fancy name for a beef tenderloin steak.


  1. Famous author O. Henry coined the term filet mignon in his book, The Four Million in 1906.


  1. A French derivative, the literal meaning is small (mignon) boneless meat (filet).


  1. Filet Mignon is the cut from the small end of the beef tenderloin


  1. Filet mignon is a steak cut of beef taken from the tenderloin, or psoas major of the steer or heifer.


  1. The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef.


  1. If the small forward end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon,


  1. The filet mignon is the most tender cut of beef, and is the most expensive. The average steer or heifer provides no more than 4-6 pounds of filet.


  1. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.


  1. The same cut of beef can also be called:

French: filet de bœuf.

English (US): medallions, tenderloin steak.

English (UK & Ireland): fillet steak.

Also spelt filet mingnon


  1. In the US, the central and large end of the tenderloin are often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are tournedos (the smaller central portion), châteaubriand (the larger central portion) and biftek (cut from the large end known as the tête de filet in French)


  1. Porterhouse steaks are large cuts which include the filet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak.


  1. The filet mignon steak cut has appeared on US restaurant menus since 1898


  1. It is possible to have kosher beef filet mignon, but it is rare and expensive. This is due to the fact that there are non-kosher fats (cheilev) and the sciatic nerve (gid hanosheh) in the hindquarters of domestic cattle which must be carefully removed (nikkur). This is generally uneconomical and as a result the entire hindquarters are usually sold to the non-kosher market.


  1. Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork.


  1. This is one of the lowest fat cuts of beef, high in some nutrients and relatively low in calories and fat. A three ounce serving has 185 calories, 9 grams of fat.



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