Good morning, how are you? Can you believe its National Filet Mignon Day? Did you know this is mine and my moms favorite Steak with Bacon Wrapped around it.
I wish the Bar B Que Grill was clean and David was off this evening because I would have picked up Filet Mignon at the grocery store for Charlie to try because he hasn’t ever had one because there so expensive in restaurants that I can’t afford them. Can you?
There is a cut of meat that is the very definition of luxury one that falls from the lips of the common people and the rich debutante Royalty of Hollywood in equal measure. Filet Mignon is French for “dainty fillet” and first found its way into the world in the 1906 book ”The Four Million”. Filet Minion Day celebrates the history of this Steak and the role it has played in meals.
History of Filet Mignon Day
Tenderloin. The very word implies a rich and succulent meal that absolutely melts on the tongue, but even in this most perfect cut of Meat, there is a portion that is unquestionably the best. This portion is the fabled Filet Mignon.
This delicious cut of Meat is served in 4 to 8 oz portions and comes prepared in one of three varieties, seared in a pan, grilled over coals or the most famous, wrapped in Bacon. My favorite way to eat Filet Mignon. The Bacon is typically added to enrich the piece with fat, as Filet Mignon tends to leanness.
Even though Filet Mignon comes from the Tenderloin, there are still multiple cuts of Filet Mignon one can choose to indulge in. The Prime Cut is the most popular and is available from any form of cattle, the Angus Cut, however, comes specifically from Vegetarian Fed Beef and is far and away one of the best forms of Beef available. If you’re truly feeling decadent, you can purchase a 32oz whole Filet Mignon Roast. This piece of Meat may set you back about $65 a pound (That’s $130) but it’ll be worth every bite.
How to Celebrate Filet Mignon Day
If you don’t have a talent with cooking, you can head out to your Steakhouse and enjoy an expertly prepared cut of Filet Mignon. If you’re feeling more adventurous you can head down to your local butcher and get an excellent cut of meat that you can prepare yourself!
Marinate the Filet Mignon in a wonderful Sauce while you get the coals ready, wrap the Steak in Bacon, then set the Steak upon the grill to cook. Gently though! Filet Mignon is best-served Medium Rare so that the soft tender nature of the Meat will be preserved. This is just the first step on enjoying Filet Mignon Day, but it doesn’t have to be the last!
Here are today’s five thing to know about Filet Mignon:
- Did you know “Filet Mignon” is just a fancy name for a Beef Tenderloin Steak.
- Famous author O. Henry coined the term Filet Mignon in his book, The Four Million in 1906.
- A French derivative, the literal meaning is small (Mignon) Boneless Meat (Filet).
- Filet Mignon is the cut from the small end of the Beef Tenderloin.
- Filet Mignon is a Steak cut of Beef taken from the Tenderloin, or psoas major of the Steer or Heifer
Thank you,
Glenda, Charlie and David Cates
