Beef Tenderloin/ Filet Mignon

Fillet mignon is a luxurious, tender, and lean cut of beef that is prized for its delicate flavor and melt-in-your-mouth texture. Whether served simply with salt and pepper or dressed up with a rich sauce, it is a timeless favorite for steak lovers and a hallmark of gourmet cuisine.

Culinary Uses:

Filet mignon is versatile and can be prepared in a variety of ways, though it is often cooked using methods that highlight its tenderness and subtle flavor:

1. Pan-Seared: Cooked in a hot skillet with butter, oil, or a combination, often finished with a basting of garlic, thyme, and rosemary.

2. Grilled: Cooked over high heat to create a caramelized crust while keeping the interior juicy and medium-rare.

3. Broiled: Cooked under high heat in the oven for a quick, even sear.

4. Wrapped in Bacon: A popular preparation where the filet is wrapped in bacon to add fat and flavor, as the cut itself is very lean.

5. Sauces: Often served with rich sauces like béarnaise, peppercorn sauce, or red wine reductionto complement its mild flavor.

Serving Filet Mignon:

• Temperature: Best served medium-rare (130ΓÇô135┬░F or 54ΓÇô57┬░C) to preserve its tenderness and juiciness.

• Pairings: Commonly served with classic sides like mashed potatoes, asparagus, creamed spinach, or truffle fries.

• Wine Pairing: Pairs well with full-bodied red wines like Cabernet Sauvignon, Merlot, or Bordeaux.