So what is this a national cut of steak day, known as filet mignon. You've seen them and I know I have seen them, these tiny just enough steak to piss someone off cut that cost sometimes more than a NY Strip Steak. Yeah your most likely thinking the same thing I think HELL NO! Well let's get into what it is, why is it soo expensive and how does one cook it.
Filet mignon (/ˌfiːleɪ ˈmiːnjɒ̃/; French for "tender fillet" or "delicate/fine fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called filet de bœuf, which translates in English to beef fillet.
Why is it so expensive? The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.
I get and understand all that but still why, why is it so expensive? Thank god for Mock Filet Mignon using tenderloin that you, yes you can cut/butcher yourself.
Ok enough gripping about cost and lets move onto the recipes.
I'm not going to add any more cos I honestly hate expensive cuts of meat.
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