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You’ve probably heard it being mentioned on cooking shows and by Michelin star chefs and thought “what is filet mignon”? Filet mignon is an extremely tender piece of beef. It is this tenderness that makes it the most sought after piece of steak in the world. Cooking filet mignon at home is very simple, as it does not require much seasoning or complicated technique.
What is Filet Mignon Cut From?
Steak cuts come from various sections of a cow’s body. Some cuts are tougher because the muscles in those areas are often exercised during the life of the cow. Others are tender because they are not. Filet mignon is cut from the tenderloin, which is the tenderest part of the tender section. The reason it is expensive is because this tender section is quite small and because of its texture compared to other steak cuts.
What is Filet Mignon’s Nutritional Profile?
Filet mignon’s texture is as good as its nutrient content. This tender steak is high in protein, providing 22 grams of protein per 3 ounces. This makes up almost half the protein men and women need every day. Another great nutrient in filet mignon is iron. Iron oxygenates your blood which gives you more energy and other positive health effects.
Other minerals and vitamins found in red meat are potassium, magnesium, phosphorus; and B vitamins. These nutrients perform many good functions in the body, from preventing heart disease to improve brain signal transmission. Filet mignon, however, contains more saturated fats than any other meat.
What is Filet Mignon’s Effect on Your Health?
If you frequently suffer from heart and blood diseases, getting hold of this steak cut can help you reduce symptoms with help from iron. Iron is also beneficial if you are often fatigued. The high protein content is good for people with an active lifestyle and those trying to lose weight. Protein maintains muscles and can help you gain control over your appetite.
How to Cook Filet Mignon
The best way to prepare filet mignon is the same technique you should use with other steak cuts. The exception is, of course, seasoning. Filet mignon can fall apart if you add unnecessary spices to it. Therefore, it is advisable to stick to salt and pepper.
Take your filet mignon out of the freezer and let it sit in room temperature for half an hour before cooking. This is also the best time to season it too.
Heat 1-2 tablespoons of oil in a pan on high heat and cook both sides of the steak until you get a crusty outer layer. This should take 3-4 minutes on each side.
Place the seared filet mignon on a baking tray and bake at 450 F. Do not cut the meat to test for doneness. Instead, watch how red it is in the center. If juices are floating on top, it’s rare. If it’s red in the center but has no juice, it’s medium. Well done steak should have a uniform brown color all over.
Filet mignon is more than just a succulent, pricy piece of steak. It is also full of minerals and vitamins that are beneficial for your body. Practice cooking steak with lower grade pieces of beef first before you try preparing filet mignon. Serve with vegetables, baked potatoes, salsa verde and other healthy, low-calorie sides.