Hey steak lovers! Have you been grilling and drooling with envy over those Instagram posts of succulent steaks every August 13? Keep your bib handy, because what follows might make your mouth water! Buckle up, because we're about to dissect the history of everyone's favorite melt-in-your-mouth dinner indulgence - the National Filet Mignon Day, a yearly delicacy that possibly gets more online mentions than the cutest cat video!
It's national filet mignon day on the 13th August.
Founded in the digital world, the first wave of National Filet Mignon Day mentions trickled onto the internet around 2016. It quickly gained traction, with the most online mentions recorded on August 13th, 2016. Our website tracked no less than 5195 steak-filled mentions, making it a sizzling hot favorite amongst foodies and online netizens. Talk about steak-raving madness!
Filet Mignon, or 'cute fillet' in French (oh la la!), is sourced from the smaller end of the tenderloin, one of the most tender parts of the cow. No wonder it has its own national day, right?
Besides the worthy cause of celebrating steak (which, in my opinion, should be a weekly rather than an annual event), National Filet Mignon Day has become a delicious way of bonding with loved ones, exploring new food preparations, and sometimes, just showing off our grilling skills. So don your apron, fire up that grill, and let the savory scent of a well-cooked filet mignon fill the neighborhood!
Participating is as easy as eating a hot, buttery filet mignon! Whether you enjoy your steak 'blue', 'rare', 'medium rare', 'medium', 'medium well', or 'well done', there's no right or wrong way to celebrate National Filet Mignon Day. Just remember to bring your appetite, and perhaps a stretchy pair of pants.
In the year 1868, the term 'filet mignon' was coined in France. The term 'filet' translates to 'thick slice' or 'fillet', while 'mignon' translates to 'dainty' or 'cute'. Originally, the term was used to describe a smaller, boneless cut of meat from the tenderloin of a cow. Known for its tenderness and fine texture, the filet mignon quickly became popular among high-class restaurants and upper-class patrons in France.
The term 'filet mignon' made its way to the American culinary scene in the year 1906. It gained attention when it was featured in 'The Hotel St. Francis Cookbook' by Victor Hirtzler, who was the chef at the St. Francis Hotel in San Francisco. The cookbook described the cut as 'filet mignon, Lili', which referred to a specific preparation method that involved wrapping the meat in bacon. This introduction helped popularize filet mignon among American diners who yearned for unique and extravagant culinary experiences.
During the 1950s, filet mignon solidified its status as a luxurious delicacy. As fine dining establishments proliferated and the demand for premium cuts of meat grew, filet mignon carved out a special place on high-end menus. Its reputation was further bolstered by the fact that it is derived from a relatively small portion of the cow, making it rarer and more exclusive. The tender, melt-in-your-mouth texture of filet mignon made it a prime choice for those seeking a decadent dining experience.
In the present day, filet mignon continues to be a beloved gourmet favorite around the world. It is often regarded as one of the most luxurious and tender cuts of beef available. Filet mignon is commonly associated with celebratory meals, special occasions, and upscale dining experiences. Whether served grilled, pan-seared, or wrapped in bacon, filet mignon consistently satisfies meat lovers with its succulent flavor and unparalleled tenderness.
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