Regarding premium steaks, the fillet mignon from 1855 Certified Angus Beef stands out for its exceptional quality and unparalleled tenderness. This guide is designed to help you navigate the nuances of selecting, preparing, and savoring one of the finest cuts of meat available on the market. Whether you’re a seasoned chef or a curious home cook, understanding what makes 1855 Certified Angus Beef special will elevate your culinary experiences.

What Makes 1855 Certified Angus Beef Special?

1855 Certified Angus Beef is not just any ordinary beef; it represents the pinnacle of quality in the Angus beef world. This premium line of beef is sourced exclusively from Angus cattle, a breed highly regarded for its genetic propensity for intense marbling and superior taste. The “1855” label indicates that the beef meets stringent criteria set forth by the brand, which are even more rigorous than the USDA’s standards for quality.

The specialness of 1855 Certified Angus Beef stems from several key factors:

• Genetic Selection: The cattle are selected based on specific genetic traits that ensure consistent marbling and tenderness across all cuts.
• Feeding Practices: These cattle are fed a scientifically formulated diet to maximize quality and flavor. The diet helps enhance the meat’s natural marbling, contributing to its juicy succulence.
• Quality Control: To guarantee that every cut of 1855 beef satisfies the exacting requirements for size, texture, and marbling, it is put through a rigorous quality check. This ensures that every piece of meat sold under the 1855 label is nothing short of exceptional.
• Aging Process: The beef is aged perfectly, enhancing its natural flavors and tenderness. Superior tenderness is the consequence of the meat’s natural aging process, which breaks down the muscular tissue with the help of enzymes.

Selecting the Perfect Fillet Mignon

Choosing the perfect fillet mignon, particularly from a premium line like 1855 Certified Angus Beef, involves more than picking any piece of meat from the shelf. Fillet mignon is known for its buttery texture and delicate flavor, making the selection process crucial to ensure the best dining experience. Here’s how you can select the best fillet mignon:

• Look for Marbling: The little white flecks of fat within the muscle, known as marbling, are key indicators of flavor and juiciness. Although fillet mignon generally has less marbling than other cuts, choose the ones with the most visible marbling within the 1855 range to ensure richness in every bite.
• Check the Color: The meat should have a vibrant, cherry-red hue. A darker or overly bright red color might indicate oxidation or poor handling.
• Assess the Texture: When pressed, the meat should bounce back and feel firm to the touch. If it leaves an indentation, it might be a sign that the meat is not fresh or has been artificially tenderized.
• Fat Content and Trim: While fillet mignon is a lean cut, it should still have some fat on the outside, which can enhance flavor and moisture during cooking. Ensure the trim is even without too much fat, as excessive external fat might not render well and can lead to a greasy feel.
• Size and Thickness: Consistency in size and thickness is important, especially if cooking multiple steaks simultaneously. This guarantees that they cook simultaneously and uniformly. A typical fillet mignon should be at least 1 to 2 inches thick.
• Smell: Always trust your nose when selecting meat. Fresh beef should smell clean and slightly sweet or neutral. Any sour or strong odors are red flags indicating that the beef is past its prime.

Understanding Beef Grading and What It Means for Your Fillet

Beef grading is a standardized system the USDA uses to classify beef based on its quality. Understanding these grades is crucial for premium products like 1855 Certified Angus Beef fillet mignon and assisting customers in making wise purchases.

Here’s what you need to know about beef grading:

• Prime, Choice, and Select: You’ll encounter three main grades. Prime is the highest grade, denoting the highest level of marbling, which translates to superior juiciness, flavor, and tenderness. Choice is still of high quality but has less marbling than Prime. Select is leaner than Prime and Choice, offering less juiciness and tenderness. 1855 Certified Angus Beef typically falls into the Prime and high-choice categories, ideal for the luxurious texture and flavor expected from fillet mignon.
• Marbling: The white bits of fat inside the muscle are referred to as marbling, and this is the main standard used to grade beef: the more marbling, the higher the grade because marbling enhances flavor, juiciness, and tenderness. Choosing a higher marbling grade for a fillet mignon, which is naturally lean, ensures that each bite is as flavorful and tender as possible.
• Age of Beef: The animal’s age at slaughter also impacts meat quality. Younger beef is generally more tender, and the USDA grading system considers beef from younger cattle of higher quality.
• Firmness and Texture of Meat: The texture of the meat is also assessed during the grading process. Firm and fine-textured beef usually receive a higher grade, indicating better-quality cuts like fillet mignon.
• Consistency and Uniformity: High-grade beef should be superior in terms of individual quality markers and consistent in size, shape, and quality across different cuts and batches. This consistency is crucial when selecting premium cuts for special occasions or high-quality dining experiences. 

Best Cooking Techniques for Fillet Mignon

Fillet mignon, known for its tenderness and delicate texture, requires specific cooking techniques to maximize flavor and maintain juiciness. Here are the best methods to cook your 1855 Certified Angus Beef fillet mignon, ensuring a gourmet experience:

• Grilling: Cooking fillet mignon over a grill is a popular technique because it adds a distinct smokey flavor that enhances the meat’s natural flavor. To keep the grates from sticking, preheat your grill to high and gently oil them. Season your fillet mignon with salt and pepper. Grill the steaks for four to five minutes on each side for medium-rare. Ensure not to overcook, as fillet mignon is best enjoyed when it’s still juicy and slightly pink in the center.
• Pan-Searing: The best way to have a crispy, caramelized outside with a juicy, tender interior is to pan-sear. Pour some oil into a heavy skillet and cook it over medium-high heat. When the pan is heated, add the seasoned steaks to it. Sear for 3–4 minutes on each side; add butter, garlic, and fresh herbs, such as thyme or rosemary, to the pan. Before taking the steaks off the fire, baste them with the melted butter for a further minute.
• Oven Roasting: Oven roasting is an excellent method for controlling and even cooking. When the oven reaches 400°F (200°C), slide the skillet into it. Roast for 5-10 minutes, depending on your preferred level of doneness. This method is great for thicker cuts, allowing the heat to penetrate more deeply without burning the exterior.
• Sous vide is unmatched for precision cooking. Seal your seasoned fillet mignon in a vacuum bag and place it in a water bath heated to 130°F (54°C) for medium-rare. After cooking the steaks for one to two hours, immediately sear them in a hot skillet to get a crispy exterior. This technique ensures the steak is cooked evenly throughout, providing a consistent texture and optimal flavor.
• Broiling: Broiling is a quick, effective way to cook fillet mignon, especially if you’re short on time. Arrange the oven rack so that the seasoned steaks are three to four inches away from the broiler element. Broil for 4-5 minutes per side, watching carefully to prevent charring. 

Pairing and Serving Ideas for Fillet Mignon

Fillet mignon is a versatile and prestigious cut of beef that pairs beautifully with various side dishes, sauces, and wines. Here are some elegant and delicious ideas for serving and pairing fillet mignon, enhancing its natural flavors, and creating a memorable meal:

• Side Dishes:
  • Potatoes: Creamy mashed potatoes, roasted garlic potatoes, or potato gratin are classic companions that match the richness of fillet mignon.
  • Vegetables: Asparagus, sautéed mushrooms, or glazed carrots provide a fresh contrast to the meat’s richness. Try a simple arugula salad dressed with vinaigrette or a green bean almondine for a lighter option.
  • Grains: A risotto, particularly one flavored with mushrooms or Parmesan, beautifully complements the texture of fillet mignon. Alternatively, serving quinoa or couscous can add a wholesome touch to the dish.
• Sauces:
  • Red Wine Reduction: A classic red wine reduction sauce, made by simmering red wine with beef broth, shallots, and herbs until thick, can enhance the meat’s deep flavors.
  • Béarnaise Sauce: This tarragon-infused butter sauce is creamy and aromatic, making it a luxurious addition to fillet mignon.
  • Peppercorn Sauce: A creamy peppercorn sauce can give the delicate flavor of fillet mignon a zesty bite for those who want a little spice.
• Wine Pairings:
  • Red Wines: A full-bodied red wine such as Cabernet Sauvignon or Merlot complements the richness of fillet mignon. These wines have the structure and tannins necessary to balance the juiciness of the meat.
  • White Wines: A rich white wine like an oaked Chardonnay can also work well for a less traditional pairing, especially if the fillet is served with a cream-based sauce.
  • Sparkling Wines: A glass of Champagne or a good quality sparkling wine can add an element of sophistication to the meal, especially when celebrating a special occasion.
• Herbs and Spices:
  • Enhance the meat’s natural flavors with herbs such as rosemary, thyme, or sage. These can be used in marinades or added to the pan while cooking to infuse the steak with aromas.
  • A good fillet mignon can often be enhanced by a simple salt and freshly ground black pepper seasoning.

Conclusion

Buying and preparing an 1855 Certified Angus Beef fillet mignon can transform an ordinary meal into an extraordinary dining experience. With the right knowledge of selection, cooking, and pairing, you can maximize the gourmet potential of this exquisite cut. Remember, the quality of your beef is paramount, so choosing 1855 Certified Angus Beef guarantees a top-tier result every time. Enjoy the journey from the butcher’s counter to your dinner table, where every bite promises to be a celebration of flavor and quality.

FAQs

What is the difference between 1855 Certified and regular Angus beef?

1855 Certified Angus Beef adheres to stricter quality standards, including superior marbling, optimal maturity, and consistent sizing, ensuring premium quality and flavor compared to regular Angus beef.

How should I store my fillet mignon before cooking?

Store fillet mignon in the refrigerator at or below 40°F and use it within 3-5 days of purchase. If you wrap it tightly and freeze it, it can be stored for up to six months in the freezer.

Can I cook fillet mignon from frozen?

To guarantee even cooking and ideal texture, it is advised to defrost fillet mignon in the refrigerator overnight before cooking. Cooking from frozen is not advised, as it can lead to uneven cooking.

What is the ideal cooking temperature for fillet mignon to achieve medium rare?

For medium-rare fillet mignon, the internal temperature should be between 130 and 135°F. Before serving, let the meat rest so that the liquids can re-distribute throughout the piece.

Are there any specific knives recommended for slicing fillet mignon?

Use a sharp, thin-bladed knife, such as a carving or chef’s knife. A sharp knife ensures clean cuts without tearing the meat, preserving its texture and appearance.

Additional Resources

To enhance your experience with 1855 Certified Angus Beef Fillet Mignon, here are some additional resources that you may find helpful:

• 1855 Beef Official Website: Visit the 1855 Beef website for comprehensive information on their standards, range of products, and tips for cooking and serving their beef.
• American Angus Association: Learn more about the Angus breed and its characteristics at the American Angus Association website.
• USDA Grading Standards: Check the USDA’s Official Beef Grading page to understand beef grading better.
• Serious Eats – Cooking Fillet Mignon: Discover various techniques for cooking fillet mignon to perfection at Serious Eats.
• Wine Pairing Guide: Find the perfect wine to complement your fillet mignon at Wine Enthusiast’s Pairing Guide.