FOOD NEWS
The Difference Between Bistro Steak And Filet Mignon
BY NIKITA EPHANOV
Bistro steak comes from a tender area — just like filet mignon — but is sourced from a different section of the cow, leading to differences in taste and preparation.
The bistro steak is a tender, petite, more affordable alternative to filet mignon. While infrequently available since a skilled butcher must cut it, it's delicious and malleable.
It hails from the chuck section (upper shoulder) of the cow, cut in an elongated shape reminiscent of a tenderloin. It contains a generous portion of fat marbled throughout.
It's matched with a strong beef flavor. The meat will retain moisture in a variety of cooking methods, whether it's grilled, roasted, or sauteed.
Filet mignon, on the other hand, comes from the tenderloin, towards the back of the cow. The best filet mignons are sourced from the narrowest section of the tenderloin.
Thanks to coming from a muscle that makes very little movement, filet mignon has a melt-in-your-mouth buttery texture.
It can be seared, grilled, or broiled; however, regardless of the method, it's best cooked to medium rare. With its two-inch thickness, it has a crisp exterior and soft interior.