Filet mignon looks simple, but behind the scenes it is one of the most controlled and strategic cuts in fine dining.
Some Michelin kitchens partially freeze it before cooking.
Bacon wrapping is structural, not just flavor.
Classic French chefs avoided grills entirely.
Most of the tenderloin never even reaches your plate.
And here’s the real reason it costs so much.
Watch till the end — the last fact explains everything.
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Disclaimer : Food preparation techniques may vary by chef, restaurant, and culinary tradition.
Facts are based on culinary industry practices and documented food science sources.
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7 Comments
Here in Temple, Texas I sincerely doubt there is a single restaurant that serves these foods. It's a kind of " takeout food place." 😮😢
As a chef of 43 years I can tell you honestly, filet mignon is nasty. There is no fat for flavor and the texture is grainy like chewing wet cardboard.😮
If you cook steak at home, Cold Sear. Try it.
I like the filet when cut from a grilled dry- aged porterhouse
I'm from a German family.Roundsteak big iron pan butter fry till you can snap off a piece.
Ya-no, the filet is the most expesive because it taste the best and is the most tender of the meat. If round steak was only 3% of the meat it still would be the cheapest – Yuk and tough.
I like a good top sirloin almost as much as a filet mignon for a much lower price.