How do I pick the best fillet mignon at the supermarket?
What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat?
Best Answer
Marbling
From my experience working in butcher shops, you want to first look for good marbling (unless you are on a low fat diet). To illustrate:
I prefer personally anywhere between No. 5 and No. 8. No. 9 and up I find a bit excessive, though some people like it that way. I have had some below No. 5 and they were still good, though.
Dry-aging
From Wikipedia article:
The process changes beef by two means. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Some higher-end butcher shops will dry-age their own beef (at considerable expense) but if you don't have a shop nearby that does that, you can also dry-age it yourself.
Other things
I would recommend not to marinate fillet mignon and season it only lightly. If you plan on wrapping it in bacon, as many do, if you wrap it a day or even a few hours ahead of time the meat will absorb more of the smokiness of the bacon.
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What is a filet mignon called at the grocery store?
In the U.S., both the central and large end of the tenderloin are often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are tournedos (the smaller central portion), ch\xe2teaubriand (the larger central portion), and biftek (cut from the large end known as the t\xeate de filet (lit.What is the best cut of filet mignon?
The tenderloin is the most tender cut of beef, and the filet mignon cut is considered the best of the best. Many people reserve their consumption of this steak for high-end restaurants and special occasions only, but it is easily prepared at home and can be served as the centerpiece of a truly luxurious meal.What are the different grades of filet mignon?
There are four grades you will see on packages.- Prime. Prime grade beef is the highest quality you can get. ...
- AAA. Triple-A quality beef has less marbling; however, it is still considered high-quality and good for most cooking types. ...
- AA. Double-A quality beef is only a slight step down from AAA. ...
- A. ...
- Prime.
What is the best cut of steak to buy from the grocery store?
Sirloin comes from the hindquarter of the animal, where the tenderloin and top loin meet. This is a great all-rounder that is lean, tender, flavoursome and juicy steak \u2013 the Goldilocks of steak cuts, if you will.Tips for Buying Steak at the Grocery Store
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