Filet Mignon with Different Sauces
Grilled filet mignon served with choice of sauces, typically includes options like mushroom sauce and pepper sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Madame Bardot Restaurante
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Filet mignon, meaning 'tender fillet', gained popularity in France as a cut prized for its tenderness and lean texture. Its association with fine dining and culinary excellence solidified its place in French cuisine and later spread internationally. Serving it with various sauces is a modern adaptation, enhancing the dining experience.
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Filet mignon is often associated with special occasions and fine dining experiences. Its perceived elegance and high cost make it a celebratory dish.
Celebratory Meal
Filet mignon is frequently chosen for anniversaries, birthdays, and other special occasions due to its reputation as a premium cut of beef.
Fine Dining Staple
It's a common offering in upscale restaurants, often featured prominently on menus and prepared with careful attention to detail and presentation.
Symbol of Affluence
The higher cost of filet mignon compared to other cuts of beef can make it a symbol of affluence and discerning taste.
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The core flavor profile is centered around the natural richness of the beef, complemented by the added complexity of the chosen sauce. The sauces provide contrasting and complementary flavors.
Filet mignon itself has a delicate, buttery flavor with a melt-in-your-mouth texture. Mushroom sauce typically offers earthy and savory notes with umami depth from the mushrooms (often cremini or shiitake) cooked in butter, cream, and sometimes wine or shallots. Pepper sauce provides a contrasting spicy and robust flavor, usually made with cracked black peppercorns, beef stock, cream, and often a splash of brandy or cognac for added warmth and complexity. The grilled preparation adds a subtle smoky char to the beef.
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Proper Cooking Temperature
Use a meat thermometer to ensure the filet mignon is cooked to your desired doneness (rare, medium-rare, medium, etc.). Aim for an internal temperature of 130-135°F for medium-rare.
Resting the Meat
Allow the filet mignon to rest for at least 5-10 minutes after cooking before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Sauce Pairing
Consider the sauce when choosing sides. Rich sauces like mushroom cream often pair well with roasted potatoes or creamy mashed potatoes, while pepper sauce can be balanced by a lighter side like asparagus or green beans.
High Quality Beef
Starting with a high quality cut of beef will make all the difference. Look for good marbling when selecting your filet mignon.
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