What is
Beef filet?

Beef filet, also known as filet mignon, is a cut of beef taken from the smaller end of the tenderloin, which runs along both sides of the spine. This cut is renowned for its tenderness and is often considered one of the finest cuts available. It is typically cooked quickly at high heat, making it a favorite among chefs and for special occasions.

Origins & History

The beef filet has its roots in French cuisine, and 'filet mignon' translates to 'dainty filet.' This dish became popular in upscale steakhouse menus around the world, recognized for its luxurious texture and subtle flavor. Its preparation methods and presentation vary internationally, but it remains a classic choice in fine dining.

Taste & Texture

The beef filet offers a rich, meaty flavor that is often described as buttery due to its marbling and tenderness. It has a subtle, natural flavor that pairs well with a variety of sauces and sides, enhancing its enjoyment.

Ingredients

Beef Filet

The main ingredient is the filet mignon cut, known for its tenderness and fine quality.

Salt

Used for seasoning to enhance the natural flavor of the beef.

Black Pepper

Adds a mild heat and depth to the dish.

Olive Oil or Butter

Common fats used for cooking, providing moisture and flavor during the cooking process.

Garlic (optional)

Sometimes included to add aroma and a mild earthy flavor.

Herbs (optional)

Common herbs like rosemary or thyme may be used to infuse additional flavor during cooking.