Filé Mignon
A tender and lean cut of beef, often served grilled or pan-seared.
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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Filé Mignon emerged as a desirable cut during the rise of French haute cuisine, where precise butchery and elegant presentation were highly valued. It gained popularity in the 19th century, becoming a symbol of refined dining.
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Filé Mignon is often associated with special occasions, fine dining, and celebratory meals. Its tenderness and premium status make it a symbol of indulgence and culinary excellence.
Fine Dining Staple
Filé Mignon is a ubiquitous offering on the menus of high-end restaurants worldwide, often served with elaborate sauces and side dishes.
Celebratory Meal
Preparing or ordering Filé Mignon is a popular choice for anniversaries, birthdays, and other significant milestones.
Symbol of Affluence
Due to its cost and reputation, Filé Mignon is sometimes seen as a symbol of wealth and good taste.
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Filé Mignon is prized for its incredibly tender texture and subtle, buttery flavor. It's a lean cut, so the focus is on enhancing its natural qualities rather than masking them.
The inherent flavor is mild and beefy, but the tenderness allows it to readily absorb flavors from sauces, seasonings, and cooking methods. Common preparations include searing with butter, herbs (like thyme and rosemary), and garlic, often finished with a flavorful pan sauce made with wine or stock. Some preparations involve wrapping the filet in bacon to add richness and smoky flavor.
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Sear for Crust, Oven for Even Cooking
Sear the Filé Mignon in a hot pan to develop a flavorful crust, then finish cooking in a preheated oven to achieve your desired internal temperature without overcooking the outside.
Use a Meat Thermometer
A meat thermometer is essential for ensuring accurate doneness. Aim for 125-130°F for rare, 130-135°F for medium-rare, and 135-140°F for medium.
Rest Before Slicing
Allow the Filé Mignon to rest for at least 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Salt Properly
Generously salt the steak well in advance of cooking (at least 30 minutes, or even overnight) to allow the salt to penetrate and tenderize the meat.
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