Beef...That's what's for dinner!

Yes, sir! This is a day for beef...not just any beef but the "tender fillet" or "dainty fillet" as the French would say. Restaurants may sometimes prepare this "tender fillet" served in a cognac cream sauce, au poivre, with peppercorns or in a red wine reduction. Sounds kind of fancy, smancy, doesn't it? Whether prepared restaurant style or home style, this beefy delicacy makes your mouth water.

August 13 is...

National Filet Mignon Day

From raw...

to rare!

What makes this little cut of beef so desirable?

Filet mignon is the tenderloin, the most tender cut of beef. Some fillets are so tender they can actually be cut with a fork. It is not uncommon for the filet mignon to be the highlight of a special occasion, especially since it is rather pricey.

 Why is the filet mignon sometimes cooked and served wrapped in bacon?

Well, that feature is certainly not just for looks. Bacon is often used in cooking a filet mignon due to the low levels of fat found in the fillets.  The bacon is wrapped around the fillet and pinned closed with a wooden toothpick.  Flavor is added from the bacon and this process keeps the fillet from drying out during the cooking process.  

 Why is the center of the filet mignon often rare?

The cut of a filet mignon is usually 1 inch to 2-inch thickness. It is normally seared on high heat to hold in the natural juices of the meat. The 'perfect' filet mignon so to speak has a salty, crispy outside and tender, juicy inside. The center is often rare, but can be served medium rare for those who prefer a little more doneness.

 

 How do you cook a filet mignon at home?

There are many, many recipes that attest to the perfectly cooked filet mignon. Look closely at the image above. Recipe: Use a super hot skillet sear for 2-min a side. Finish in a 400 degree oven until center reaches 120°- 130° F. Yum!

yum, yum, yum . . . yummy