This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1 to 2 inches thick and 1 1/2 to 3 inches in diameter. It's extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly by broiling, grilling or sautéing. See also BEEF; SHORT LOIN.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
I'm in Chicago right now, for our friend Sam's wedding. I'll write more about the trip as a whole later, when we're back home, but so far it's been pretty great. Food-wise, last night's rehearsal dinner was amazing. It was held at Smith & Wollensky, which is just across the street from our hotel. For dinner, I had a 14 ounce filet. That's right. Fourteen ounces. And Cooper's prime rib was the size of a large baby.
After dinner last night, I wasn't sure I'd eat again for at least 24 hours but somehow, I'm hungry again.