Why is the Filet Mignon so Tender?
Updated: 4 hours ago
Why is the filet mignon so tender? It comes from a muscle that hardly ever works. That is why we say you can cut Pre's filet mignon with a spoon.
Why is the filet mignon so tender? It comes down to the muscle
The filet is cut from the smallest end of the tenderloin. It has an outstanding balance of texture and buttery flavor, which makes a tender muscle that is incredibly soft and juicy when cooked. It is a rarely used muscle, which means it never gets a workout and is not stressed from moving back and forth all day.
The three parts of the tenderloin
The head: the end that connects to the sirloin muscle.
The body, or barrel: the center of the tenderloin.
The tail: the end, with a triangular shape.
You can see each part of the muscle in the video below, where Julie, our Quality Manager, talks in detail about the tenderloin and how we trim it.
Try Pre Filet Mignon
Pre Filet Mignon is a masterpiece seared and plated all on its own. You can also slice it thin against the grain for a salad, soup, or appetizer. Looking for cooking inspiration? Try one of these recipes:
When cooking filet, remember that grass fed and finished beef cooks faster than grain-fed beef, so use a digital thermometer and follow our temperature chart. Ready to fire up the grill? See how to grill filet mignon steak.
FAQ
Where does filet mignon come from?
The filet is cut from the smallest end of the tenderloin.
Why is the filet mignon so soft?
The tenderloin is a rarely used muscle. It does not get a workout, so it stays incredibly soft and juicy when cooked.
How do I cook filet mignon?
Cook to temperature with a digital thermometer. Grass fed and finished beef cooks faster than grain-fed beef, so pull it early and rest it.
Where can I buy Pre 100% Grass-Fed & Finished Beef?
Pre Brands beef is a lean, High Protein, delicious way to keep dinner healthy. Use our store locator to find a store near you, browse all Pre products, or find us on Instacart.
