When you’re a failure in Hollywood, that’s like starving to death outside a banquet hall, with smells of Filet Mignon driving you crazy.
Marilyn Monroe
National Filet Mignon Day on August 13th celebrates a specialty cut of beef. Usually, from a steer or heifer, a filet mignon is a steak taken from the smaller end of the tenderloin of the beef carcass.
Filet mignon began appearing in restaurants in the United States around the turn of the twentieth century. Often served very rare, it is usually first seared at high heat, and then cooked the rest of the way through at a lower heat, by being broiled, grilled, pan-fried, or roasted. Since the filet mignon comes from the most tender portion of the tenderloin, it’s one of the most prized and expensive cuts of beef.
3 Amazing Facts about Filet Mignon We Bet You Did Not Know!
- IT COMES FROM A MUSCLE THAT DOES VIRTUALLY NOTHING: THE TENDERLOIN.
One of the most intense exercises it gets is going from the plate to your mouth.
- IN FRANCE IT’S CALLED A TOURNEDOS.
Or Filet De Boeuf officially. Asking for a Filet Mignon in France is likely to get you a cut of pork.
- COOKING IT IS A NO-BRAINER.
Trade low and slow for hot and fast and you’re in heaven in about 3 ½ minutes aside.
Filet Mignon is truly decadent, you can purchase a 32oz whole Filet Mignon Roast. It may set you back about $65 a pound (That’s $130) but it’ll be worth every succulent bite. Celebrate the day by eating filet mignon! Many national chain restaurants and local establishments have deals on the day.
