Private Selection
Private Selection Filet Mignon Tenderloin Steak
What it is
This is a premium cut of beef, known for its exceptional tenderness and mild flavor. It comes from the tenderloin, a muscle that does very little work, resulting in a fine grain and buttery texture. Each steak is carefully trimmed to remove excess fat, presenting a lean yet succulent option for any meal. It is a popular choice for special occasions and fine dining experiences.
How people cook with it
Filet mignon is a versatile cut that can be prepared in several ways to highlight its natural qualities.
- Pan-seared for a crust
- Grilled to perfection
- Broiled for even cooking
- Baked with herbs
To cook a filet mignon, begin by bringing the steak to room temperature for about 30 minutes before cooking. Season generously with salt and freshly ground black pepper. For a beautiful sear, heat a heavy-bottomed skillet over medium-high heat with a little oil or butter. Sear the steak for a few minutes on each side until a nice crust forms. Then, reduce the heat and continue cooking to your desired level of doneness, or transfer to a preheated oven. Resting the steak for 5-10 minutes after cooking is crucial for juicy results.
How it differs from similar foods
Compared to other beef cuts like ribeye or sirloin, filet mignon is significantly more tender and has a less pronounced beefy flavor. It contains less marbling, making it a leaner choice. Its delicate texture is its most distinguishing characteristic.
Who it is for
Home cooks looking to create an elegant meal often choose filet mignon.
How to keep the rest
After purchasing, store any unused portion of the filet mignon in its original packaging or tightly wrapped in plastic wrap and then aluminum foil in the coldest part of your refrigerator. It is best to cook it within 1-2 days for optimal freshness and quality.