National Filet Mignon Day:
National Filet Mignon Day is observed on the 13th of August each year. It’s typically either a steer or heifer. It is made of beef, which is taken from the lower end of the tenderloin portion of the beef carcass. It is also regarded as one of the most sought-after and expensive cuts.
Related: Other National Days Celebrated on August 13th
Why National Filet Mignon Day?
National Filet Mignon Day is on the 13th of August — a holiday to celebrate the birth of the delicious filet Mignon. It is the definition of elegance and is highly in demand by the wealthy of every kind of society.
The steak’s meat is a delicious melting sensation and is a perfect example of luxury and elegance in the kitchen. Filet mignon is composed of tenderloin meat, among the most sought-after meat cuts in beef. Therefore, it’s no surprise that it is delicious and one of the most popular dishes at every eatery.
How Can We observe National Filet Mignon Day?
If you’re not the ability to cook, it’s possible to go to the local steakhouse for an expertly prepared piece of Filet Mignon. If you’re looking for something more adventurous, you can visit the local butcher shop and pick up an amazing cut of meat you can cook yourself.
Make sure to marinate it in a delicious sauce while preparing your charcoal. Wrap it in bacon and put it on the barbecue to grill. But do it gently! Filet Mignon is best-served medium-rare so that the tender and soft nature of the meat is preserved. This is only the initial step in enjoying National Filet Mignon Day, but it shouldn’t be the final.
Use these #NationalFiletMignonDay and #FiletMignonDay to share your fun story on your social media accounts like facebook, twitter, Instagram and enjoy.
Interesting Facts About National Filet Mignon Day:
Fun Facts about Filet Mignon
Below is some information that we believe those who love beef will truly be enthralled by this cut of meat.
- Other Names in Other Languages know Filet Mignon.
- One of the things to be aware of is that this particular cut of meat is referred to by many different names around the globe, including in other English-speaking nations, so anyone who travels around the world should be aware that their preferred cut of steak isn’t only called filet mignon. The steak is referred to by other names too:
- US English: Filet Mignon, Tenderloin Steak, Beef Medallions.
- UK English: Fillet Steak.
- French: Filet de boeuf, tournedos.
- Argentina: Bife de Lomo.
- Puerto Rico: Filete Minon.
- Dutch: Haasbiefstuk, Ossehaas.
- In France: the Filet Mignon Isn’t A Cut Of Beef.
- Another thing that lovers of beef must be aware of when they visit France should be mindful of is Filet Mignon in that country does not refer to a particular cut of steak, and it’s the term used throughout France to refer to a soft and costly cut of pork instead.
- Filet Mignon Has Been Served In US Restaurants Since The 19th Century.
- While the term filet mignon was first coined in 1906, U.S restaurant owners served steaks long before that. They were the most popular menu item served in fancy restaurants in the U.S until the 1890s or even before. They were not named filet mignon steaks but were referred to as tenderloin steaks or medallions.
History of National Filet Mignon Day:
Filet mignon is the name given to the meat cut off the smaller part of the tenderloin animal like a pig or a cow. The pork tenderloin is well-known and can tingle your taste buds; some religions prohibit pork, and people who adhere to them instead choose to eat filet mignons made of beef. But, every meat-based version is unique, and it’s advised that all foodies test both.
The background of filet mignons remains a mystery as the dish has existed and was consumed throughout the U.S. since before the 18th century. It was among the most sought-after dishes on the menu.
The only difference is that they were originally known as tenderloin steaks, medallions, or even tenderloins because the term “filet mignon” was not invented until 1906. The word steak, however, was first introduced in the mid-15th century Scandinavia and popularized in Florence, Italy.
While the term “filet mignon” was first mentioned in the book of William Sydney Porter “, The Four Million,” and was advertised as a slice of costly and lavish meat cut that people could not pay for. The idea of presenting the food as something not within the budget of the majority just increased its appeal, and it quickly was the most desired dish served on the tables of the rich and royals.
Even though the word is enjoyed in the present by millions of people every year and is no longer considered ‘unaffordable, it’s still an undercut that costs more than typical meat products.