Filet mignon (French for “cute fillet” or “dainty fillet”) is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather than beef.
The tenderloin (not to be confused with the short loin) runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (fillets) from the small forward end are considered to be filet mignon. Those from the center are tournedos; however, some butchers in the United States label all types of tenderloin steaks “filet mignon.” In fact, the shape of the true filet mignon may be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin – it is both cheaper and much more presentable. The tenderloin is the tenderest cut of beef and is also arguably the most desirable and therefore the most expensive. Here is tasty recipe for Filet Mignon from the Big Green Egg….Bon appetite!
Ingredients
4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
1 tablespoon butter
11⁄2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
1⁄4 cup minced shallots
11⁄2 cups beef broth
1⁄2 teaspoon chopped fresh thyme or 1⁄4 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon water
Instructions
Set the EGG to direct cooking 600°F/316°C.
Cook steaks 2 minutes, flip, cook 2 more minutes, then flip one last time and cook for 2 additional minutes. Check internal temperature with food thermometer to make sure filet is cooked through. Remove to platter, season with salt and pepper, as desired. Keep warm.
Set the EGG to indirect cooking at 350°F/177°C. In a Stir Fry and Paella Pan, heat butter until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to pan, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired. Serve steaks with sauce. Makes 4 servings.
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