What Cut of Beef Is Used for Filet Mignon

Good Filet Mignon can be the near exquisite cut of beef you'll ever eat. It's naturally lean yet tender enough y'all don't demand a steak pocketknife. Filet Mignon is excellent with merely salt and pepper, only information technology also takes well to a rich, silky sauce. At home, I honey to make a creamy sauce flavored with garlic, herbs and white vino, something famous here in Iowa known as Steak de Burgo. You lot can discover a version of the recipe on our YouTube page .

But, if yous've ever purchased something labeled "filet" and been disappointed, that's probably because you bought a lower quality cutting. To aid you avoid some other bad eating experience, I'll share a little almost Filet Mignon and "red flags" on lookalike labels.

Filet Mignon comes from beef tenderloin. This is actually the most difficult cut of our steaks to butcher. And because beef tenderloin is as well the most expensive cut of steak at Rube'southward, information technology'due south very important to cut it accurately so that steaks are the perfect size. Our steaks are all hand-cutting, and so the butcher must carefully approximate exactly where to brand the cut. It's a skill that's learned over years of practice.

When it comes to Filet, you become what you pay for. High quality Filet Mignon costs more than a sirloin or a strip or fifty-fifty a ribeye. So if you run across something labeled Filet of Beef and the price seems too skilful to be true, it probably is.

This morning time I stopped by my local convenience store and picked up a Salary Wrapped Filet of Beef. Without knowing what signs to await for on the label, you might read the give-and-take "filet" and presume this is Filet Mignon. Only I looked carefully and nowhere on the packaging does the product say what cut of beef this is. By definition, a filet is really any boneless cut of meat. But Filet Mignon is the beef tenderloin. In that location's quite a difference in taste and in toll. The steak from the convenience store but cost $ii.49, so that'south the outset sign that it'southward not Filet Mignon . Merely to be certain, I called the company on the characterization (I've hidden their name in the pictures) and they confirmed to me that the steak is not Filet Mignon.

Here are some other clues to look for on packaging to aid yous decide if y'all're buying a quality cut.

1. Are there additives to the beef? The characterization on this one shows they've added water, table salt, flavoring and other additives. Note, those ingredients are dissever from the salary ingredients. Too, the label on the front of the packet says at that place is a twenty% added solution, so yous can expect the steak to shrink significantly equally that added moisture cooks out of the steak. All steak will shrink as it cooks, simply especially ane that'southward filled with added liquid.
   
   

two. Is the beef mechanically tenderized? If it's not directly obvious to the consumer, companies must disclose when they mechanically tenderize a steak, similar they've noted on this label right underneath the name of the steak.

What is mechanical tenderizing? It's a process where y'all use blades or needles to puncture a touch cut of meat. It breaks down the fibers and makes the meat easier to chew. But remember, I said that Filet Mignon is and so tender yous don't even need a steak knife. And then if you come across something that looks like Filet Mignon but has been mechanically tenderize d, it'southward a giveaway that you're buying some other cut of meat.

Here's the most important thing to know about mechanical tenderizing: You have to cook the steak to well-done. In this picture, that'south the chocolate-brown steak at the bottom with no visible pink remaining.

During the normal butcher procedure, when beef is cut into steaks, at that place's a possibility for leaner to be on the outside surfaces of a steak. But when you melt the steak, you impale the bacteria on the surface. That's why on a normal, intact steak you lot don't have to melt it to well washed unless that's your preference.

But when a steak is mechanically tenderized, those needles can pull surface bacteria down into the steak. That's why the cooking directions on this tenderized steak say to cook to an internal temperature of 160 degrees. That'southward the same doneness that y'all would cook ground beef. It's necessary to melt the run across completely through to reduce the run a risk of illness.

Rube's Filet Mignon are naturally tender and demand no mechanical tenderizing.Therefore, you can melt them to yous preferred level of doneness. If yous've never tried one, treat yourself to this tender, buttery repast.

Fans of our Filet Mignon know ours are tall and thick. Ours are cut from the eye of the beef tenderloin for a uniform shape and cooking. If you lot adopt your steak to be more done throughout, merely ask us to butterfly your steak at the meat counter, or butterfly your own at home. Nosotros give a demonstration in this brusk video .

Eating a Filet Mignon should be nothing but pure enjoyment, and now you know what to watch out for when you're shopping for fresh beef. Yous won't exist fooled past a lookalike!

Product Code: BLG-FILETLOOKALIKE

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Source: https://www.rubessteaks.com/Filet_Mignon_Lookalikes_p/blg-filetlookalike.htm

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