Beef Fillet Mignon (Rs. 2000 Per Kg)

The beef filet mignon is the most prized, exceptionally tender, and leanest cut of beef available, renowned for its melt-in-your-mouth texture. It has a mild, delicate flavor that makes it a favorite for special occasions and fine dining. The king among steaks — tender, velvety, delectable. Best when sautéed, broiled, or grilled. Cook quickly to preserve filet mignon’s peerless texture. Try to resist overwhelming its subtle flavor with marinades. Instead, simply sprinkle with kosher salt and fresh ground pepper before cooking.

• Source: The filet mignon is cut from the smaller, tapered end of the beef tenderloin, a long muscle that runs along the cow’s spine. Because this muscle is barely used, it contains very little connective tissue, ensuring its signature tenderness.
• Flavor Profile: It is lean and low in fat marbling, resulting in a subtle beef flavor compared to fattier cuts like the ribeye. This makes it an ideal canvas for rich sauces, compound butters, or a bacon wrap to add moisture and flavor.
• Appearance & Size: Filet mignon is typically cut into thick, round medallions, usually 1.5 to 3 inches in diameter. Due to its small yield (it accounts for only about 2-3% of a steer), it is one of the most expensive cuts of beef.