Filet Mignon

From French Royalty  to American Icon. The Story of...

Legend has it that the filet mignon was first introduced to the French aristocracy during the reign of Louis XV. The story goes that the king was so impressed with the tender and succulent flavor of the dish that he proclaimed it to be the "queen of steaks."

As the years passed, the fame of the filet mignon only grew, and it became a favorite dish among the elite. But it wasn't until the early 20th century that the dish made its way to the United States.

It was in New York City that the filet mignon truly made its mark. The steak became a staple of high-end restaurants, with chefs competing to create the most delicious and innovative preparation of the dish.

One famous variation of the filet mignon is the "Oscar" style, which involves topping the steak with crab meat and a hollandaise sauce. Another popular preparation is the "Rossini" style, which adds foie gras and truffles to the dish.

But what exactly is a filet mignon? It's a cut of beef taken from the tenderloin, which is located in the center of the cow's back. Because the tenderloin is a muscle that is not used very often, the meat is incredibly tender and has a mild flavor.

Today, filet mignon can be found on the menu of high-end restaurants all over the world. And while it may have started as a dish for royalty, it has now become a staple of fine dining that can be enjoyed by anyone who appreciates the finer things in life.

Thierry Oliva

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