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Filet Mignon: A Cut Above the Rest

From the butcher's block to your plate, we explore the filet mignon, a steak prized for its melt-in-your-mouth tenderness.

3 min read

L'OCA

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What’s small enough to fit in the palm of your hand, appears on the menus of the finest steakhouses, and is prized for a tenderness so delicate it barely needs chewing?

You guessed it: Filet Mignon.

Of all the cuts a butcher can carve from a cow, few are as sought after as this one. Taken from the narrow tip of the tenderloin, a muscle deep within the animal that stays soft because it does very little work, the filet mignon delivers a buttery softness and a melt-in-your-mouth texture.

What makes the filet such a prized cut in restaurants around the world?

Filet mignon is valued for more than just its tenderness. From each animal, only two filets are produced, each weighing between six and eight ounces. Because of this limited supply, it remains one of the most expensive cuts by weight.

How do you unlock the full potential of a filet mignon?

While the melt-in-the-mouth texture is a filet mignon's most recognisable characteristic, its mild and subtle flavour is what truly cements its position as an icon of North American steakhouses. Being a very lean cut with almost no marbling, it is often wrapped in bacon for added moisture and fat and is most often prepared rare to medium-rare to keep it from drying out. The filet's ability to complement a wide range of sauces and accompaniments, including classics like béarnaise, peppercorn, and a rich red wine jus, without being overpowered, is what makes it the centrepiece of a truly luxurious dining experience.

The Butcher's guide to Filet Mignon

  • Generously season your steak with one of our Butchers’ Blend seasonings and leave at room temperature for an hour before cooking. 
  • Set your pan a medium high heat. Add a tablespoon of high-temp cooking oil, or better yet, L’OCA Beef Tallow. 
  • Just as the oil begins to smoke, gently place your steak in the center of the pan. Make sure the steak’s entire surface area is making contact. 
  • Sear steak on each end for about 3 minutes. Then, place the steak on its side and slowly roll it across the pan, creating a nice crust all around.

A Wine Worthy Of The Cut

To elevate your filet mignon, Graham Fletcher from L’OCA Cellars recommends choosing a wine that complements the steak’s delicate texture and mild flavour. He shared three exceptional choices that enhance, rather than overpower, this luxurious cut.

First, consider a rich, bold Pinot Noir like Domaine Raquillet Mercurey "Vieilles Vignes". With its earthy and ripe fruit undertones, this wine offers enough body to stand up to the steak without overwhelming its subtle taste.

Next, a classic Rioja is a fantastic choice. Graham recommends Barón de Ley Gran Reserva, a wine known for its aromatic intensity on the nose, silky tannins, and a long and lingering aftertaste.

Finally, a blended Meritage is an excellent option. See Ya Later Ranch offers a long finish and a nice balanced acidity, with a complex profile of rich cassis, red and dark fruit flavours, and notes of mocha.

If you’re still looking for the perfect bottle, Graham and the knowledgeable staff at L’OCA Cellars are always ready to point you in the right direction and help you find a wine perfectly suited to your palate.