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The Filet Mignon is a French steak that is cut from the smaller end of the tenderloin. The filet mignon is considered to be the most tender and flavorful steak. The filet mignon is a lean cut of meat and is typically wrapped in bacon to help keep it moist during cooking.
The filet mignon was first mentioned in France in the 16th century. The name filet mignon translates to "dainty fillet" or "cute fillet". The first known recipe for filet mignon appeared in the 18th century. The recipe called for the steak to be wrapped in bacon and roasted in the oven.
Filet mignon became popular in the United States in the 19th century. The first recorded recipe for filet mignon in the United States was published in 1867. The recipe called for the steak to be wrapped in bacon and grilled over charcoal.
When making filet mignon, it is important to choose the best quality beef possible. Look for filets that are well-marbled with fat and have a deep red color. Additionally, it is important to season the beef generously with salt and pepper before cooking. When cooking the filet, use a cast iron skillet over medium-high heat and be sure to use a generous amount of oil to prevent sticking. Allow the steak to cook undisturbed until it has reached the desired doneness. Finally, be sure to let the steak rest before serving in order to allow the juices to redistribute.
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