We have discussed what type of wagyu makes it the ‘crown jewel’ of beef, now we will discuss the cut that makes it the ‘king’ of steaks. Filet mignon sits on top of the pinnacle of steak cuts and is often revered as the most tender and luxurious cuts of beef available.

Even the name itself reflects the quality, derived from French words of “filet’ meaning thread or strip and “mignon” meaning small and pretty. Coming from the tenderloin (a muscle located inside the rib cage of the cow that doesn’t bear weight), the meat of a filet mignon is extremely tender that it can be easily cut with a fork and gives a melt-in-your-mouth texture.

Filet mignon has a mild, sweet flavor compared to other cuts, with a buttery, luscious texture. Its delicate taste pairs well with rich sauces like Béarnaise or compound butters. When it comes to cooking the mignon, the method varies from grilling to broiling, roasting and pan-frying. The key to cooking it is to apply high heat initially to sear the outside and then finish it over lower heat to reach the desired doneness without overcooking.

How to Cook Filet Mignon?

Keep a few of these tips in mind when you’re cooking filet mignon:

1. You must allow the steak to come to room temperature before cooking for even heat distribution.
2. If you want to prevent it from drying out, consider wrapping the filet in bacon or lard to add flavor and prevent drying out.
3. Cook using a dry, high-heat method such as grilling or broiling.
4. Aim for medium-rare doneness 48°Cf or the best texture and flavor.
5. Let the steak rest for about five minutes after cooking to allow the juices to redistribute.

The flavors of filet mignon can vary based on the breed of the cattles and how they’re raised. Cattle can be raised on different diets, with grass-fed beef offering a firmer texture and leaner taste, while grain-fed beef provides a fattier, more flavorful experience.

The popular breeds are the Black Angus (known for good marbling and rich flavor), Wagyu (famous for its exceptional marbling and melt-in-your-mouth texture) and Charolais (French breed with a rich flavor, and popular among chefs).

Now that we’ve learned everything we need to know about filet mignon, why not experience all the goodness we’ve listed about it firsthand by ordering Wagyu MB5 Filet Mignon at Lawry’s The Prime Rib Jakarta? Explore the diverse offerings on Lawry’s menu, and taste the reason why our restaurant is where fine dining in Jakarta reaches its highest peak. Reserve your seat now!

FAQ

1. What makes filet mignon special?

Filet mignon is incredibly tender with a buttery texture and mild, sweet flavor, sourced from the tenderloin muscle that sees minimal movement.

2. What is the best way to cook filet mignon?

Use high-heat methods like grilling or broiling, then cook to medium-rare (48°C) for the best texture and flavor.

3. Does the cattle breed affect the taste of filet mignon?

Yes, Wagyu offers exceptional marbling, Black Angus is rich in flavor, and Charolais provides a strong, bold taste.