The Hubby and I don’t go out for supper very often. Because of our location, we can’t just slip into town and grab a bite when the mood hits us. There are days we wish delivery pizza reached us, trust me! The nearest little town is 30 miles away, good food no delivery service. When we do go out to eat it is a special occasion or we are traveling.
Even though we eat a lot of beef at home, we love going out for a good steak. J and I are both very fussy about our meat and hold restaurants to high standards. After all, when an eating establishement serves beef they are representing our industry on a plate. We think it should be delicious.
One of my favorite steaks is the tenderloin; also known as filet mignon. Last Friday I decided to grill up some succulent little filets. Saturday I accidentally found out that August 13this National Filet Mignon day. What lucky timing!
I did a little background check on the tenderloin and filet mignon, so I could better acquaint you with this beef eating gem.
The tenderloins run along both sides of the spine, and is usually harvested as two long cuts of beef. This muscle does very little work, contains little connective tissue, and is the tenderest part of the animal. Tenderloin is usually high priced and sold as roasts or steaks. Filet mignon comes from the center section of the tenderloin. The average steer or heifer provides 4-6 pounds of filet steaks.
We have the French to thank for the term filet mignon. Filet Mignon translates as “cute fillet” or “dainty fillet”. Fillet indicates boneless meat; while mignon means delicate. This is a fitting name for the delightful portion controlled steak.
Although tender, filets have low levels of marbling, or intramuscular fat. Bacon is regularly wrapped around the steak to add flavor and keep it from drying out during the cooking process. It is normal for filet mignon to be served on the rare side versus well done.
I hope you give this mouth watering steak a try next time you are treated to a date night!
What is your favorite type of steak and how do you like it cooked?
Blog Hop – Beyer Beware ~ Hunk of Meat Monday