Filet Mignon Dinner

Sandwiched between the Fourth of July and Labor Day Weekend is one of our favorite mouth-watering holidays, National Filet Mignon Day celebrated by steak lover’s each year on August 13.

This tender and juicy boneless cut first appeared in U.S. restaurants around 1898 and has been a staple at The Scotch ‘n Sirloin since the days when our menu items were printed on a Lancers wine bottle.


History of the Filet Mignon
Filet Mignon, translated from French to mean “dainty fillet” or “cute fillet”, is a cut of beef taken from the smaller end of the tenderloin, which runs along both sides of the spine of the carcass. The average heifer or steer produces no more than 4-to-6 pounds of filet which makes it a desirable and expensive cut. Since the tenderloin muscle is non-weight bearing, it receives very little exercise, which makes it tender.

By 1899 Filet Mignon was the culinary star at the New York Architectural League dinner under the name of “Filet Mignon Sauté à la Périgueux.

The delectable cut made its way into popular culture thanks to prominent mentions in author O. Henry’s 1906 novel “The Four Million”.


How to Choose and Cook the Filet Mignon
When choosing filet mignon look for marbling in the center that will help provide flavor for this lean steak commonly cut into 1-to-2-inch-thick portions.

Filet mignon can be broiled, grilled or pan-seared and often chefs prefer to grill the steak quickly over high heat and then finish in an oven.

Ideally filet mignon should be served medium-rare and make sure when preparing at home to let the steak rest for 10 minutes before serving.

To add flavor, some such as famous chefs Julia Childs and James Beard, like to cook the filet mignon wrapped in bacon. The beauty of filet mignon is that serving it simple is often the best way but we discovered a couple of great recipes to dress up your meal:


Where to Get the Perfect Filet Mignon
Of course if you don’t feel like cooking, then you can come to The Scotch ‘n Sirloin restaurant where we take great pride in serving the best filet mignon.