When I was asked to write a recipe for filet mignon I had to stop and think because it’s not a term I’m particularly familiar with here in the UK. Yes, it’s French and the literal translation is “delicate slice” but that didn’t give me an exact idea of what the cut of meat actually is.
The first point to note is that what people in the US call filet mignon is commonly known in England as sirloin steak: the premium cut of meat famous for being extremely tender and almost melting in the mouth. Regarding the price, it is usually one of the most expensive cuts to order in a restaurant and I suppose this is due to the tenderness because I have to say that in terms of taste, I prefer a ribeye and for sure this one will not be tender.
Filet mignon is essentially a slice cut from the tenderloin, a strip of beef that runs along the side of the spine at the back of the ribcage. It is a muscle that supports little weight in terms of the movement of the animal so it rarely has work to do (as muscle) and that is why the meat is so tender.
Similarly, being such a “lazy” muscle means that it doesn’t need energy during a sudden exertion, such as walking or running. Energy is stored as fat, so this all adds up to the fact that the cut of meat is also so fat-free, a boon for those looking for tenderness, but not so much for those looking for flavor.
As a barbecue chef, we need the fat from the meat to melt, drip, and steam over the coals (or flavor bars if using a gas grill) and this won’t happen with a filet mignon or steak. Also, the lack of fat also presents a risk of drying out the steak, so if I’m cooking a plain steak, I prefer to use extremely hot sear plates and cook it for the shortest amount of time possible, just long enough to accomplish this. Crispy caramelization (taste) on the outside, but only to the extent that the meat in the middle is still bloody and supremely tender.
So the filet mignon or sirloin is cut from the tenderloin, how do you cheaply prepare it at home? The first thing is to buy the whole loin, it may seem like a big expense but pound for pound you should be able to buy it cheaper than individual fillets. To create your filet mignon, you simply need to cut the tenderloin into steaks that are about 1.5 to 2 inches thick.
