Origin of mignonFr, for Old French mignot, dainty from an unverified form min-, echoic of a caressing cry, as in Indo-European base an unverified form m?(n)-, variant, variety of m?i-, gentle, soft from source Classical Latin mitis, soft, Old Irish min, gentle
An example of mignon is a tender piece of steak filet, a filet mignon.
(comparative more mignon, superlative most mignon)
- (French history) One of the court favourites of Henry III.
- (rare) A cute person; a pretty child.
From French mignon, from Middle French mignon (“lover, darling, favourite"), from Old French mignot (“dainty, pleasing, gentle, kind"), from Frankish *minnjo (“love, friendship, affection, memory"), from Proto-Germanic *minÃ¾ijÅ, *mindijÅ (“affectionate thought, care"), from Proto-Indo-European *men-, *mnÄ- (“to think"). Cognate with Old High German minnja (“love, care, affection, desire, memory"), Old Saxon minnea (“love"). More at mind. Compare also minion and Dutch minnen (“to love").
- A female given name.
- Wrap the bacon around the edge of the filet mignon steak and secure it with a toothpick that you have soaked in water for about 30 minutes to prevent the toothpick from catching fire.
- Busch Gardens theme park Tampa offers a wide range of dining options, from gourmet meals to quick snacks and from barbeque and fajita wraps to filet mignon and seafood sensations.
- To season the filet mignon, sprinkle on your seasonings and allow the meat to sit for 30 minutes at room temperature to allow the flavors of the spices to blend with the meat.
- Wrapping your filet mignon with bacon is an ideal way to imbue the meat with flavor while adding a little bit of fat to help prevent the steak from drying out.
- Filet mignon has very little fat or marbling, so proper grilling techniques must be employed or the meat will dry out and burn before the interior is cooked.