Filet mignon, also known as tenderloin steak, is considered one of the leanest cuts of beef. It is highly valued for its tenderness and delicate flavor. When it comes to the fat content in filet mignon, it is relatively low compared to other cuts of beef.
The tenderness of filet mignon comes from its location on the animal. It is a muscle that is not heavily worked, resulting in a softer texture. This cut is taken from the tenderloin area, which runs along the spine and is not a weight-bearing muscle. As a result, it contains less connective tissue, making it incredibly tender.
In terms of fat content, filet mignon is known for being a lean steak. It has a minimal amount of marbling, which refers to the thin streaks of fat that are dispersed throughout the meat. While marbling can add flavor and juiciness to a steak, filet mignon relies more on its natural tenderness rather than fat for its appeal.
The lack of fat in filet mignon is what gives it a fine, buttery texture. The meat is lean yet succulent, allowing it to melt in your mouth. This makes it an excellent choice for those who prefer a leaner option or are watching their fat intake.
It is worth noting that the term “lean” is often used to describe cuts of meat that contain less than 10 grams of fat and 4.5 grams or less of saturated fat per 100 grams. Filet mignon falls within these guidelines, making it a suitable choice for individuals following a low-fat or lean diet.
When cooking filet mignon, it is essential to handle it with care to preserve its tenderness. Due to its low fat content, it can be prone to drying out if overcooked. Many people prefer to cook filet mignon to medium-rare or medium doneness to retain its juiciness and flavor.
Filet mignon is considered a lean cut of beef. It is known for its tenderness, buttery texture, and minimal fat content. Whether you enjoy it on special occasions or as a regular part of your diet, filet mignon provides a delicious and lean option for steak lovers.