E: Medallions, Tenderoin Steak The tenderloin runs along either side of the spine, and is usually harvested as two long snake-like shaped cuts of beef. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as Filet Mignon, or the filet.
The filet is considered to be the tenderest cut of beef, and one of the most expensive. The average cow provides no more than 4-6 pounds of filet per animal.
Because the muscle is non-weight bearing, it receives very little excercise, which makes it tender.
The filet can be cut into 1-2 inch thick portions, then grilled and served as-is, with mininum seasoning. Most chefs expect this cut to be cooked no more than medium rare. You can also find the filet in stores already cut into portions and wrapped with bacon.
High heat is the usual method for cooking the filet. Either grilling, pan frying, broiling, or roasting is preferred.
Porterhouse steaks are large cuts which include the filet mignon. The small medallion on one side of the bone is the filet, and the long strip of meat on the other side of the bone is the strip steak.
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