The History of Filet Mignon: From Classical French Cuisine to International Fine Dining

Filet mignon is a classic cut of beef that is renowned for its tenderness and rich flavor. This iconic dish is often associated with fine dining and is a staple of upscale restaurants around the world. But where did filet mignon come from, and how did it become so popular? In this article, we'll explore the history of filet mignon, from its origins in French cuisine to its current status as a beloved dish among foodies and meat lovers around the globe.

The Origins of Filet Mignon

The term "filet mignon" literally translates to "dainty fillet" in French. The dish is made from the smallest and most tender part of the beef tenderloin and is typically cut into small, round portions. While the exact origin of the dish is unclear, it is believed to have originated in France in the late 19th century, during the height of classical French cuisine. Popular stories around the origins of filet mignon involves a restaurant in New York City. According to the story, in 1862, Delmonico's Restaurant in New York City was serving a cut of beef from the short loin called the "Delmonico Steak." However, a French chef named Charles Ranhofer, the owner of the restaurant, was encouraged to add a new cut of beef to the menu. This new cut was the fillet, which eventually became known as Filet Mignon, and it quickly became a hit. French chefs were known for their skill in preparing and serving high-quality cuts of meat, and filet mignon quickly became a popular dish among affluent diners.

How Filet Mignon Became Popular

Filet mignon's popularity in France eventually spread to other parts of Europe and North America. In the United States, filet mignon became synonymous with fine dining, where it was a favorite of the bourgeoisie. In the early 20th century, the French steakhouse on the Champs-Élysées, L'Entrecôte, became famous for serving a version of the cut, which was served with a secret sauce and plentiful amounts of golden fries.

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