With high demand and only about eight cuts per cow, filet mignon often fetches the highest price in the butcher's case. When you're paying upwards of $20 per pound, cooking these precious tidbits can feel a little like a tightrope walk, especially since they’re often prepared for a special occasion meal like Valentine’s Day or a weekend date night at home. Don't be intimidated by cooking steaks. I promise. Take a breath, have a sip of Cabernet, and by paying attention to a few important details, learning how to cook a filet mignon like you've been doing it your whole life is actually quite easy.
What Is Filet Mignon?
Filet mignon is a choice steak, indeed. To form it, the butcher makes a cross-sectional cut from the small end of the tenderloin, a long muscle with one narrow, pointed end which runs along the lower part of the cow's spine. The flesh there doesn't do much work, and is, therefore, very, very tender. Unlike other cuts like a strip steak or ribeye, a filet has non-existent marbeling. What this means is that it will lack some of the fatty flavor other cuts are prized for, but the trade-off is that you gain a super tender, “cuts like butter” cut of steak.
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