What makes filet mignon

What makes it so tender? The filet mignon comes from a part of the cow called the tenderloin that is high up and doesn't get much exercise. The muscle it is cut from is not a weight-bearing muscle, and contains only a small amount of connective tissues, which is why this steak is so tender.

There are only two tenderloins on a steer or heifer, and only about grams or a little over 1 pound of filet mignon per animal. Here are a few tips to cook filet mignon to perfection:. Filet mignon obviously tastes like beef, but there are as many variations on the flavor of beef as there are different breeds of cattle and ways of raising them.

In general, however, filet mignon tastes milder and sweeter than most other cuts of beef that come from more developed muscle areas of the steer. For the same reason, filet mignon also has a very soft texture, which adds a luscious buttery sensation to its delicate, refined, meaty flavor. It is interesting to compare filet mignon and sirloin steak as they are right next to each other, located just on opposite sides of the rib bones. But, despite their proximity, the two are very different.

The sirloin, which is divided into top sirloin and bottom sirloin, is considerably longer than the tenderloin and produces a wide variety of cuts, such as rib eye from the upper part, beyond where the tenderloin ends , shell steak, porterhouse, New York strip, Kansas City steak which is a New York strip with a bone , and boneless sirloin.

Because this back muscle is a very much used one, the meat develops a lot of fat and pronounced beefy flavor, which also gives a more fibrous, firmer texture. For this reason, the technique of dry-aging was devised where whole bottom and top loins are hung in a well-ventilated temperature-controlled space for 14 to 28 days, which makes them both more tender and more flavorful.

Filet mignon, without bone or fat, is not suitable for dry-aging. While the tenderloin muscle and the filet mignon cut are always the same, there are numerous different breeds of cattle, each of which has its own particular characteristics.

There are close to 70 breeds of beef cattle in the United States. Here are six of the most interesting ones, though you will have to search a bit for some of them. Besides the breed of cattle, how they are raised also makes a difference in the final taste. Most American beef cattle are fed a diet high in corn, which makes the meat fatty and flavorful.

But we are starting to see more and more labels that say "grass-fed," "free-range," or "organic" beef, indicating a more natural diet where the animal roams free in a pasture and eats whatever grasses it finds.

Many farmers also do a mix, allowing animals to feed on grass, then put them on a grain diet to fatten before slaughter. Some say that grass-fed beef lacks flavor and tenderness, while others believe it is a humane way to raise animals and appreciate the firmer consistency, lower fat, and natural beef flavor.

Try grass-fed beef next to conventionally raised beef and choose for yourself. Because filet mignon is relatively low in fat and, therefore, a bit lower in flavor too, it functions as a very good partner to showcase other strong flavors, such as a rich sauce or strong spices. Because, duh! Butter makes everything taste better and adds that signature steakhouse flavor — no steakhouse would skip it. For a perfect crust and juicy middle, finishing the steak in the oven is the way to go.

You only want to cook the steak on the stovetop for as long as it needs to sear. Any longer and it'll char This classic steak cut pairs so well with steakhouse sides, think mashed potatoes , creamed corn , or creamed spinach.

Or try one of our 25 picks for steak sides. Nutrition per serving : calories, 30 g protein,. Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Today's Top Stories. What kind of skillet should I use? How do I get a good sear? Do I use oil or butter? Happy Grilling! Think a good filet is better with a strong martini? Check out this recipe for Martini Marinated Filets. Want to seriously impress your guests? Look no further than this steak house classic. Want grilling guides, tips, technique and awesome recipes delivered straight to your phone?

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