![]() Third, let's not forget about the process. Because filet mignon is so tender and delicious, it's in high demand, and when demand is high, so are the prices. But because it's a smaller muscle, there's less of it to go around, which drives up the price. This muscle doesn't get much exercise, making it incredibly tender. Filet mignon comes from the tenderloin, a smaller muscle near the spine. There are a few different reasons for the high price tag.įirst, let's talk about where it comes from. Why is it so Expensive?įilet mignon is the king of steaks, and it comes with a royal price tag to match. ![]() But, because of its tenderness and rich, beefy flavor, it is a highly sought-after cut by steak lovers all over the world. It is also a relatively small cut of meat, which is why filet mignon is one of the most expensive cuts of beef. The tenderloin is one of the most prized cuts of beef because it is a muscle that doesn't get much exercise, making it incredibly tender and juicy. What is Filet Mignon?įilet mignon is a cut of beef that comes from the smaller end of the tenderloin, a muscle that runs along the cow's spine. For a medium-rare steak, the internal temperature should be around 125-135☏. The best way to determine if your filet mignon is done cooking is to use a meat thermometer. How do you know when filet mignon is done cooking? Enjoy it on its own or pair it with your favorite sides, the options are endless.The presentation - Whether you're cooking for a special someone or impressing guests, filet mignon always looks stunning on a plate.The versatility - You can cook it simply with salt and pepper or get fancy with herbs and spices it's up to you.The flavor - The richness of the beef flavor shines in this cut, it's seriously delicious.The tenderness - It just melts in your mouth, no tough chew here.Tips and Tricks for the Best Filet Mignon.It's one of the first "gourmet"meals I remember making as a kid, so I hope you love it as much as I do! Jump to: This is the method he taught me (and we added a blue cheese sauce at the end -lmk if you're interested in that recipe too). It's one of the first things I remember my dad teaching me how to cook. This recipe is also very near and dear to my heart. Plus, it's so tender, it only takes a few minutes to cook and you're good to go with a gourmet meal. Pan-searing filet mignon means you develop a delicious crust that seals in all the juicy, beefy flavors. By the end of this post, I'm going to have you convinced as well. Let me tell you I love a filet mignon in the middle of December. Third, you can make it year-round because you don't have to break out the grill. The deeply caramelized sear on the outside is just *chef's kiss*. There are a couple of reasons for this.įirst, it's way easier to cook and way easier not to overcook. For filet mignon steak, I use one method and one method only: pan-searing.
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