Fillet Mignon – Tenderloin
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Characteristics
Fillet mignon, known in Czech as svíčková, is often regarded as the most tender and luxurious cut of beef. Located under the spine in the back area, it’s a muscle that is rarely used — which gives it its exceptional softness and fine texture. The meat has very little fat or connective tissue, yet it offers a delicate, buttery flavor appreciated by even the most demanding gourmets. Fillet mignon belongs among premium steaks, typically served in smaller portions but offering a maximum flavor experience.
Its taste is more subtle than that of rib-eye or striploin, which is why it deserves a refined and precise preparation without unnecessary seasoning.
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Our Recipe – How to Cook Fillet Mignon
Take the meat out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. Pat it dry, season with salt, and lightly brush with oil. The pan or grill must be very hot — ideally a cast-iron pan for even heat and perfect searing. For a steak 4–5 cm thick, sear each side for about 2–3 minutes until a golden crust forms. Then place the pan in an oven preheated to 180 °C and finish cooking to your preferred doneness — medium-rare is ideal to keep the meat tender and juicy. Finally, add a piece of butter, garlic, and a sprig of thyme for a subtle aroma.
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Preparation Tips
Because fillet mignon has minimal fat, it’s important to control the temperature precisely. Overcooking will dry it out. The key is quick, intense searing followed by resting in melted butter to allow the juices to redistribute evenly. To enhance the flavor, use a gentle herb butter or a light sauce — such as red wine or green pepper. Fillet mignon shines even without sauce, seasoned only with sea salt and quality olive oil. For home preparation, use a heavy-bottomed pan; at Monarch, we cook it on a Josper grill, which gives it an irresistible smoky note.
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How We Serve Fillet Mignon at Monarch
At Monarch, we prepare svíčková with the utmost respect for the ingredient. For us, fillet mignon represents precision — a refined steak that requires nothing complicated. We grill it at high heat to create a crisp crust while keeping the inside perfectly pink. It’s served medium-rare, complemented by a delicate buttery aroma and optional sauces — such as pepper or red wine reduction. Our fillet mignon combines elegance, quality, and craftsmanship, standing proudly as one of the finest steak experiences in Prague.