About National Filet Mignon Day
Filet Mignon is a type of beef steak cut from the tenderloin, a lean and tender muscle located near the back of the cow. The name "filet mignon" is French, and translates to "dainty fillet" or "cute fillet".
Filet mignon is considered one of the most tender cuts of beef and is often considered a luxury item. The meat is lean and has a delicate, subtle flavor. It's usually cut into medallions, which are small and circular in shape, and are often served as individual steaks.
Filet Mignon is typically cooked quickly over high heat, either grilled, broiled, pan-seared or sautéed, this way it stays juicy and tender. Due to its leanness, it's important not to overcook it, or it will be dry and tough.
It is often paired with a variety of sauces, such as mushroom, béarnaise, or red wine sauce and it's commonly served with sides such as roasted potatoes, vegetables or a salad.
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