When I was asked to write a recipe for filet mignon I had to stop and think because it’s not a term I’m particularly familiar with here in the UK. Yes, it’s French and the literal translation is “delicate slice”, but that didn’t give me an exact idea of ​​what the cut of meat actually is.

The first point to note is that what people in the US call filet mignon is commonly known in England as sirloin – the prime cut of beef famous for being supremely tender and almost melt-in-your-mouth. As for the price, it is usually one of the most expensive cuts to order in a restaurant and I guess this is due to the tenderness because I have to say that as far as the taste is concerned, I prefer a ribeye and this one will surely not be tender.

Filet mignon is essentially a slice cut from the tenderloin, a strip of beef that runs along the side of the spine at the back of the rib cage. It is a muscle that supports little weight in terms of movement of the animal so it rarely has work to do (as a muscle) and that is why the meat is so tender.

Likewise, being such a “lazy” muscle means that it doesn’t need energy during sudden exertion, such as walking or running. The energy is stored as fat, so all of this adds up to the cut of meat being so fat-free as well, a boon for those looking for tenderness but not so much for those looking for flavor.

As a barbecue chef, we need the fat from the meat to melt, drip and vaporize over the coals (or flavor bars if using a gas grill) and this won’t happen with a filet mignon or steak. In addition, the lack of fat also presents a risk of the steak drying out, so if I’m cooking a simple steak, I prefer to use extremely hot sear plates and cook for as short a time as possible, just long enough to get it done. crisp caramelization (flavor) on the outside, but only to the extent that the meat in the middle is still bloody and supremely tender.

So the filet mignon or sirloin is cut from the loin, how do you prepare it economically at home? The first thing is to buy the whole tenderloin, it may seem like a big expense but pound for pound you should be able to buy it cheaper than individual fillets. To create your filet mignon, you simply need to cut the tenderloin into fillets that are about 1.5 to 2 inches thick.