The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.
For years, our customers have made filet mignon our most popular steak. And for good reason. Filet mignon is often considered one of the finest and most luxurious steaks—the cut that you reserve for special occasions and splurges.
National Filet Mignon Day is August 13th, so we’ve chosen Filet Mignon as this month’s Cut of the Month.
About Filet Mignon
The tenderloin is a primal that runs along the backbone of the cow, beneath the ribs. It can be kept together with the short loin, which is then cut into Porterhouse and T-bone steaks, resulting in a steak that includes both a portion of strip steak and a portion of the filet mignon or tenderloin steak.
But if left intact, the tenderloin can be used as a roast or cut into myriad other roasts, steaks, and other cuts. The tenderloin is one of the most versatile and highly prized of all beef roasts—leaner than most and tender beyond belief.
The whole tenderloin (about 3.5 pounds) lends itself to a wide range of preparations—roasted, grilled, even poached—including the classic Beef Wellington.
For a visual demonstration of all these cuts, watch our YouTube video How To: Butcher a Tenderloin.
Filet Mignon Recipes
Filet mignon can be prepared in the same manner as any other steak. It is fantastic when grilled, pan-seared, or pan-roasted.
What’s your favorite preparation for filet mignon? Grilled, broiled, pan-seared? Do you top it with a delicious sauce or a compound butter? Do prefer individual filet mignon steaks or a Chateaubriand roast?