Filets for Days – Cooking the Perfect Grass-Fed Filet Mignon

You’ve been waiting all year: tomorrow, August 13, is  National Filet Mignon Day . The most succulent and tender cut of the cow, this beloved dish is cause to celebrate. Contrary to popular belief, filet mignon does not require a special night at a steakhouse. Read the basics below, follow our own, in-house grass-fed filet mignon recipe, and make every day a holiday.

Filet Mignon: The Basics

As with many cooking terms, filet mignon is a descriptive, rather than technical, term. It comes from the French, meaning “cute filet” (aww). The cut itself is taken from the tenderloin of the cow (see light green below).

What makes filet mignon so tender? Filet mignon comes from the psoas major, an underused muscle in the cow. Less connective tissue means the tendons aren’t as tough. Of course, there’s a tradeoff: less intramuscular fat means the tenderloin lacks the potent flavor of other cuts, like ribeye.

Not to worry – with top quality meat and the right preparation, you can have a tremendously flavorfulandtender steak dish. Strong flavors, rubs, and sauces complement a buttery texture for a homemade delicacy. Get bold.