Filet Mignon
E863540
Filet mignon is a tender, high-end cut of beef from the smaller end of the tenderloin, prized for its buttery texture and mild flavor.
Observed surface forms (1)
| Surface form | Occurrences |
|---|---|
| Filet mignon | 0 |
Statements (49)
| Predicate | Object |
|---|---|
| instanceOf |
beef cut
ⓘ
meat dish ⓘ steak ⓘ |
| associatedDish | surf and turf ⓘ |
| commonCuisine |
American cuisine
NERFINISHED
ⓘ
French cuisine ⓘ steakhouse cuisine ⓘ |
| commonThickness | about 1 to 2 inches ⓘ |
| cookingMethod |
high-heat searing
ⓘ
reverse sear ⓘ sous vide ⓘ |
| course | main course ⓘ |
| culinaryUse |
broiling
ⓘ
grilling ⓘ pan-searing ⓘ roasting ⓘ |
| cutFrom | tenderloin ⓘ |
| cutFromPart | smaller end of the tenderloin ⓘ |
| etymologyLanguage | French ⓘ |
| etymologyMeaning | dainty fillet ⓘ |
| fatContent | low intramuscular fat ⓘ |
| flavorProfile | mild ⓘ |
| marblingLevel | relatively low ⓘ |
| meatFrom |
beef
ⓘ
cattle ⓘ |
| priceLevel | high ⓘ |
| proteinSource | animal protein ⓘ |
| servedAs |
individual steak portions
ⓘ
medallions ⓘ |
| servedHotOrCold | hot ⓘ |
| servedWith |
asparagus
ⓘ
béarnaise sauce ⓘ compound butter ⓘ mushrooms ⓘ peppercorn sauce ⓘ potatoes ⓘ red wine reduction ⓘ sauces ⓘ vegetable sides ⓘ |
| tendernessRank | one of the most tender beef cuts ⓘ |
| texture |
buttery
ⓘ
tender ⓘ |
| typicalDoneness |
medium
GENERATED
ⓘ
medium rare GENERATED ⓘ rare GENERATED ⓘ |
| typicalSeasoning |
black pepper
ⓘ
garlic ⓘ herbs ⓘ salt ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.