Fillet steak is considered the crown jewel of the beef world. Representing the epitome of indulgence, this cut is celebrated for its silky smooth texture and delicate taste. It’s the steak to choose when you want a meal that feels as special as the occasion. And yes, its premium price tag reflects its status as a luxury choice.
The French term filet mignon, meaning “dainty fillet”, first surfaced in the 19th century in Paris, where it became a hallmark of haute cuisine. However, the history of the fillet stretches back even further. In medieval Europe, tenderloin cuts were reserved for royalty and the upper classes, symbolising wealth and status. As trade routes expanded, variations of tenderloin preparations appeared in cuisines across the world, from European stews to Asian stir-fries.
Interestingly, the French term originally referred to pork tenderloin rather than the beef cut we know today. It was American author William Sydney Porter, who went by the pen name O. Henry, that gave filet mignon its modern association with beef in his short story “A Service of Love”, while the French were more inclined to call it “tournedos”. The fillet’s European allure extended to iconic dishes like Tournedos Rossini, where the steak is elevated with foie-gras and truffle, or Chateaubriand, where the steak is served rare in slices with a red wine sauce or béarnaise and potatoes on the side. In mid-20th century America, the golden age of steakhouses caused the fillet steak to soar in popularity, where its association with elegance and sophistication secured its place on many high-end menus.
Carved from the tenderloin – a long, slender muscle nestled along the cow’s inner spine – the fillet benefits from doing almost no heavy lifting during the animal’s lifetime. With minimal connective tissue and an exceptionally fine grain, this cut is naturally tender, offering a texture so smooth it’s often compared to butter. Unlike fattier cuts like ribeye or sirloin, the fillet has very little fat marbling, but its luxurious mouthfeel more than compensates for this.
The tenderloin is typically prepared in two standout forms: the petite and perfectly round filet mignon, ideal for individual steaks; and the larger chateaubriand, a centre-cut option perfect for slow roasting or sharing. Other cuts, like tournedos (small medallions) or tenderloin tips, add versatility to this prized muscle, whether grilled, sautéed, or skewered. The beauty of fillet lies in its adaptability. Whether it’s pan-seared to form a golden crust, grilled to add smoky char, or oven-roasted for a tender finish, the fillet effortlessly adapts to different cooking methods. To truly savour its melt-in-your-mouth texture, fillet steak is best cooked rare to medium-rare, so as not to compromise its natural tenderness. It pairs beautifully with rich sauces, as its tender nature allows the meat to soak up all of the sauce’s depth and flavour.
A fillet steak is a sought-after cut thanks to its global history of luxury, unrivalled tenderness and subtle flavour. Whether you’re planning a romantic evening or marking a milestone, the fillet is the perfect centrepiece. Why not treat yourself to the ultimate steak indulgence at Belthazar?