Cathy Isom lets you know why tonight should be celebrated with a beloved steak entree. That’s coming up on This Land of Ours.
Whether you are dining out or staying in tonight you’ll want to include a particular steak entree as tonight’s dinner. Today is National Filet Mignon Day.
Usually, from a steer or heifer, a filet mignon is a steak cut of beef taken from the smaller end of the tenderloin of the beef carcass. The tenderloin from which the filet mignon comes is the most tender cut of beef and is also considered the most desirable and therefore the most expensive.
Filet mignon is commonly cut into 1 inch to 2 inch thick portions, grilled and then served as is. The usual method for cooking the filet mignon is to cook it on high heat by either grilling, pan frying, broiling or roasting. Due to the low levels of fat found in the fillets, bacon is often used in cooking.
A typical 6 ounce portion will cost you about 324 calories – that’s without the bacon. It is perfectly paired with a nice red wine or zinfandel.
I’m Cathy Isom…
Image credit: (lower left) By Naotake Murayama from San Francisco, CA, USA – Filet mignon wrapped with bacon with assorted vegetables, CC BY 2.0, Link