Filet Mignon
Served with mashed potatoes and vegetables.
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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Filet mignon emerged as a named cut in the French culinary lexicon during the 19th century. Its popularity quickly spread due to its exceptional tenderness, making it a highly sought-after dish in fine dining establishments.
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Filet mignon is often associated with special occasions, fine dining, and luxury. Its price point and reputation for tenderness make it a symbol of indulgence and celebration.
Special Occasions
Filet mignon is a popular choice for anniversaries, birthdays, and other significant events due to its premium quality and elegant presentation.
Restaurant Staple
It is a mainstay on the menus of high-end steakhouses and restaurants around the world, representing a classic and reliable choice for discerning diners.
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Filet mignon is prized for its incredibly tender texture and subtle, delicate flavor. It's not intensely beefy but offers a clean, refined taste.
The flavor profile is primarily defined by the quality of the beef itself. Often, a simple preparation with salt, pepper, and butter allows the natural flavors to shine. It can be complemented by sauces like béarnaise, bordelaise, or a simple pan sauce made with red wine and shallots. The lean nature of the cut also allows it to absorb flavors from marinades or rubs if used.
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Doneness is Key
Filet mignon is best served rare to medium-rare to maintain its tenderness. Overcooking will result in a dry, tough steak.
Sear for Flavor
A good sear on the outside of the filet is crucial for developing a rich, flavorful crust. Use high heat and a small amount of oil or butter.
Resting is Essential
Allow the cooked filet to rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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