Filet mignon is a cut of the tenderloin. It is often confused with the whole tenderloin because when the tenderloin is cut into medallions it is referred to as filet mignon.
At La Dem Bistro, the filet mignon is pan-seared with a garlic French butter then sliced into small rounds, topped with a meat juice and served with green asparagus.
Our Chef has outlined what you can expect from your steak.
- Rare: Dark red in colour with some juice flowing. It will feel soft and spongy with slight resistance.
- Medium-rare: A more pink colour with a little pink juice flowing. It will be a bit soft and spongy and slightly springy.
- Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.
- Medium-well: Firm, brownish color, lightly pink
- Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
Pan-seared filet mignon
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