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Those who love a great cut of beef say so with their fillet coffee mugs. The "fillet mignon," first named by O. Henry in 1906 in his book "The Four Million" is a famous steak cut. As a thick boneless piece of beef tenderloin, it's cooked by searing it over intense heat to seal the steak’s exterior, then moving it to a lower heat to finish cooking the juices inside the steak.
Those who love a great cut of beef say so with their fillet coffee mugs. The "fillet mignon," first named by O. Henry in 1906 in his book "The Four Million" is a famous steak cut. As a thick boneless piece of beef tenderloin, it's cooked by searing it over intense heat to seal the steak’s exterior, then moving it to a lower heat to finish cooking the juices inside the steak.
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