National Filet Day

A succulent filet mignon steak, beautifully seared with grill marks, served with a side of roasted vegetables, and garnished with fresh herbs.. — National filet day illustration

Welcome to the tantalizing world of National Filet Day! Prepare your taste buds for a succulent adventure as we dive into the history and celebration of this delectable day.

When is Filet Day?

It's national filet day on the 13th August.

The Juicy Origins of National Filet Day

Picture this: it's a starry night in the culinary kingdom, and a group of epicurean rebels gather under the moonlight to honor the tender, melt-in-your-mouth goodness that is the filet. They raise their steak knives high, declaring their love for this prime cut of beef, and thus, National Filet Day was born.

While the exact origins of this mouthwatering celebration remain shrouded in mystery, one thing is certain - the filet has long been hailed as the king of steaks. Its tender texture, unrivaled flavor, and undeniable ability to make taste buds sing make it a favorite among food enthusiasts worldwide.

How to Celebrate National Filet Day

Now, let's talk about the most important part - how to properly revel in the glory of National Filet Day. Here are a few suggestions to make your celebration sizzle:

Grill or pan-sear a juicy filet to perfection and enjoy it with your loved ones. Remember, steak is always better when shared!
Try different cuts of filet, such as filet mignon or chateaubriand, to experience the subtle nuances in flavor.
Host a steak-focused potluck with friends, where everyone brings a unique filet creation. From filet sliders to filet skewers, the possibilities are endless!
Challenge your taste buds by experimenting with various sauces or rubs to elevate the flavor of your filet.

Did You Know?

Did you know that the filet's popularity can be traced back to 19th-century France? The French adored this tender cut and even named it "filet mignon," meaning "dainty fillet." So, the next time you savor a perfectly cooked filet, you can thank the French for their refined tastes!

History behind the term 'Filet'

14th century

The Early Years

The term 'filet' has its roots in the French language, specifically in Old French. The word originally referred to a strip or a band. The French verb 'filer' means 'to spin' or 'to thread,' and it is believed that 'filet' derived from this verb, pointing to the thread-like appearance of this strip of meat.

14th century

French Influence

The term 'filet' originates from the French language, where it means a boneless piece of meat or fish. In the 14th century, French cuisine became renowned for its exquisite preparations of meat and fish, and the term 'filet' gained prominence in culinary circles. French chefs used the term to describe a tender and choice cut of meat or fish that was boneless and often obtained from the tenderloin area.

17th century

Filet Mignon Emerges

In the 17th century, a specific luxurious cut of beef emerged, known as 'filet mignon.' The term 'filet mignon' translates to 'dainty filet' or 'delicate filet' in French. It referred to a small, tender, and highly prized portion of beef, usually derived from the tenderloin. This cut became highly regarded and sought after for its tenderness and melt-in-your-mouth texture.

17th century

The Gastronomic Influence

During the 17th century, 'filet' became associated with cooking and gastronomy. The term 'filet' began to represent a boneless and lean cut of meat, typically from tenderloin or fish. The delicacy and tenderness of the filet made it popular among chefs and consumers alike.

19th century

Expanding Beyond French Cuisine

In the 19th century, the term 'filet' transcended French cuisine and became more widely adopted in international culinary circles. As French cuisine gained popularity around the world, the word 'filet' was borrowed by various cuisines to refer to similar cuts of meat or fish. It became a recognized term in English culinary vocabulary as well.

19th century

Filet in Culinary Terminology

As French culinary techniques and terminologies spread worldwide in the 19th century, the term 'filet' became more widely understood and used in culinary contexts beyond France. It became a standard term in culinary terminology, indicating a boneless and often prime cut of meat or fish.

20th century

Filet Mignon Takes Center Stage

In the 20th century, the term 'filet' gained special significance in the world of steak. 'Filet mignon,' meaning 'dainty filet' or 'cute filet' in French, emerged as a popular and highly sought-after cut of beef. This tender and flavorful cut, taken from the smaller end of the tenderloin, became synonymous with luxury and fine dining.

20th century

Filet in International Cuisines

Throughout the 20th century, the term 'filet' integrated itself into various international cuisines. Different countries adopted their interpretations and techniques using 'filet' in diverse ways. For example, 'filet mignon' continues to be a favored steak preparation in many fine-dining establishments worldwide.