Happy Filet Mignon Day!
To the recent National Filet Mignon Day! Any day a nice tender portion of a filet mignon so delicious. . .
Happy Filet Mignon Day ! ! !
🥩 ♨️ 🔥 🥩 ♨️ 🔥 🥩 ♨️ 🔥 🥩 ♨️ 🔥 🥩 ♨️ 🔥
A Brief History:
Origination: A filet mignon is part of the porterhouse portion, or a T-bone steak. The T-bone and porterhouse are cuts of beef derived from the short loin, which is referred to as the sirloin in Commonwealth nations and Ireland. Each of these steaks features a T-shaped lumbar vertebra, flanked by portions of the abdominal internal oblique muscle on either side.
Is it a T-Bone. a Porterhouse or a Filet Mignon? The whole porterhouse steak consists of the filet mignon on one side of the loin bone, and the New York strip steak on the other. The typical cut of filet mignon has a percentage of about 30% to 35% of the total porterhouse steak, leaving the New York strip steak at about 65% to 70% left of the T-bone. As you can tell, even though the cut is smaller, the filet mignon is at about the most tender portion of steak of any steak.
Budapest. Saw this cow outside a steak restaurant near Heroes Square courtesy of Openverse
What Part of Beef is a Filet Mignon? The whole porterhouse steak consists of the filet mignon on one side of the loin bone, and the New York strip steak on the other. The typical cut of filet mignon has a percentage of about 30% to 35% of the total porterhouse steak, leaving the New York strip steak at about 65% to 70% left of the T-bone. As you can tell, even though the cut is smaller, the filet mignon is at about the most tender portion of steak of any steak.
Other Major Alternatives to Filet Mignon: Beef is truly worth trying each different cut, to see which one you enjoy the most. Since the filet mignon is almost just about the most expensive per pound, other alternatives are available. Here is the complete major selections of cuts of beef available:
- Filet mignon: The term filet mignon has its origins in the French language. The word “filet” translates to a strip or thread in French and has been adopted into English to denote a specific type of steak. Meanwhile, “mignon” means cute, pretty, or small in French. Together, these terms signify a small, tender cut of steak. Filet mignon steaks are derived from the beef tenderloin, located in the central region of the steer’s back. This particular muscle is part of two primary cuts of beef: the short loin and the sirloin. It begins just beyond the last rib of the steer and extends into the sirloin, stopping just before the hind leg. Additionally, a filet mignon constitutes nearly half of a T-bone steak.
- New York strip: The New York strip is a beef cut derived from the upper section of the short loin, located posterior to the ribs of the animal. This particular area consists of a long muscle that experiences minimal use, resulting in a tender texture. Commonly referred to as strip steak, Kansas City strip, Omaha strip, club steak, or Manhattan, the New York strip acquired its name from New York City, where it gained popularity during the 19th century. These steaks are sourced from the beef tenderloin, which is situated in the central region of the steer’s back. This muscle extends into two primary beef cuts: the short loin and the sirloin. It begins just beyond the last rib and concludes at the sirloin, just before the hind leg. Notably, the New York strip constitutes the larger portion of a T-bone steak.
- Ribeye: Ribeye is a beef cut derived from the rib section of a cow, typically located between the sixth and twelfth ribs. This cut is renowned for its exceptional juiciness and tenderness, making it one of the most desirable steak options. It is characterized by a rich flavor profile and a higher degree of marbling compared to other cuts. While ribeye is frequently offered without the bone, there are also bone-in varieties available.
- Sirloin: Sirloin steak, also referred to as butt steak, is derived from the upper section of a cow’s hindquarters, situated between the fore rib, rump, and flank. The origin of the term “sirloin” is traced back to the French word surloyne, which translates to “over loin.” This cut is celebrated for its tenderness, juiciness, and rich flavor profile, typically characterized by a lean composition that is high in protein and low in fat. Its versatility allows for various culinary applications, rendering it an excellent option for enthusiasts of steak.
01 Bacon-Wrapped Filet Mignon – Omaha Steaks courtesy of Openverse
Ways to Cook Any Steak: There are five critical ways to serve up a steak:
| Steak Temperatures for Different Levels of Doneness | ||
| HOW DONE | TEMPERATURE | DESCRIPTION |
| Rare | 125°F |
Cool red center |
| Medium-rare | 135°F | Warm red center |
| Medium | 145°F | Warm pink center |
| Medium-well | 150°F | Slightly pink center |
| Well done | 160°F | Hot, very little/no pink |
Celebrated: The recent holiday is on the great holiday with National Filet Mignon Day being celebrated every year on August 13th!
A Few Facts:
I am sharing a few facts, and more, some trivia, some not trivial. . .
A-1 or Sauce, Does it Make it Better: Of course everyone has preference, but as I recall when I worked in the steakhouse, any greatly cooked steak is just as good or better before any sauce is poured on. Some popular sauces are here:
- A-1 | USA
- Worcestershire sauce | Worcestershire, England
- Tzatziki | Greece
- Alfredo | Italy
- Guasacaca | Venezuela
- BBQ | United States
- Pico de gallo | Mexico
- Sweet & Sour | China
- Chimichurri | Argentina
- Harissa | Morocco
- More. . .
Photo by adamlot courtesy of Pixabay
The Present:
People all over the world, including the U.S. are enjoying filet mignon, every time! Americans always mention filet mignon as one of their classic favorite meals. It’s one of many go-to comfort foods for any occasion – picnics, movie nights, parties, or romantic dinners.
The Future:
Let’s receive great thanks and enjoy our filet mignon this great year and in the years to come. . .
FREEBIES & DEALS For National Filet Mignon Day:
🥩 FREE National Filet Mignon Day: Fonts
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🥩 FREE: National Filet Mignon Day: AT “Hey It’s Free”
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Photo by amirali mirhashemian Image on Unsplash
National Filet Mignon Day
