Filet
A popular steak option.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The term 'filet mignon' is French, translating to 'dainty fillet' or 'cute fillet.' While the precise origins are debated, the cut became popular in fine dining establishments in France in the 19th century. Its tenderness and presentation made it a sought-after dish among the elite.
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Filet mignon is often associated with special occasions, celebrations, and fine dining. Its high cost and delicate nature make it a symbol of luxury and indulgence.
Celebratory Dish
Filet mignon is frequently chosen for anniversary dinners, birthdays, and other significant events, signifying a special treat.
Fine Dining Staple
It is a common offering in upscale restaurants worldwide, showcasing the skill of the chef and the quality of the ingredients.
Symbol of Affluence
Due to its cost, enjoying filet mignon is often associated with a certain level of affluence and appreciation for high-quality food.
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Filet mignon is known for its incredibly tender texture and subtle, buttery flavor. It's not as intensely beefy as other cuts, which allows for delicate seasoning and sauce pairings.
The flavor profile is mild and refined, often described as buttery and slightly sweet. Due to its low fat content, the flavor relies heavily on the quality of the beef and the cooking method. It benefits from simple seasoning like salt, pepper, and garlic. Common pairings include rich sauces like béarnaise, bordelaise, or a simple pan sauce made with butter and herbs. Truffle oil or butter is also a popular addition.
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Don't Overcook
Filet mignon is best served rare to medium-rare. Overcooking will result in a dry and tough steak.
Sear for Flavor
A good sear is crucial for developing a flavorful crust. Use high heat and a heavy pan (cast iron is ideal) to achieve a deep brown color.
Rest Before Slicing
Allow the steak to rest for at least 5-10 minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful steak.
Use a Meat Thermometer
Using a meat thermometer is the best way to ensure the steak reaches the desired internal temperature.
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