Eddie Merlot's serves up filet mignon and wine pairing for just $59

Published in Food and Wine on Tuesday, August 26th 2025 at 18:38 GMT by WISH-TV
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National Filet Mignon Day 2025: Eddie Merlot’s Ultimate Celebration Guide

On July 5, the United States takes a brief but savory detour from its usual calendar to honor one of the country’s favorite cuts of beef: the filet mignon. The holiday, which has existed for more than 30 years, is a chance for meat lovers to indulge in a lean, tender steak that’s often considered the “crown jewel” of any steakhouse. In the latest Wishtv lifestyle feature, host Eddie Merlot (linked to his personal chef profile on the Wishtv site) takes the spotlight, offering readers an in‑depth look at the cut itself, the history behind the holiday, and a fool‑proof recipe for cooking the perfect filet at home.

What Is a Filet Mignon?

The article begins with a quick primer on the cut, explaining that filet mignon is derived from the tenderloin, a narrow strip that runs along the back of the animal. Because the muscles in this area do very little work, the meat is extremely tender. However, it is also lean and contains less marbling than other popular cuts like ribeye or New York strip, which is why it tends to be more expensive.

Readers are also directed to a dedicated USDA page (a link embedded in the article) that offers a deeper dive into beef grading and how to identify the highest quality cuts. The USDA link explains the different grades (Prime, Choice, Select) and why many chefs prefer Prime for a steak that needs to hold up to a short, high‑heat sear.

A Brief History of the Holiday

National Filet Mignon Day was first celebrated in 1990, and the article notes that the date—July 5—was chosen to align with the beginning of summer, a time when many people enjoy outdoor gatherings and steak‑fueled barbecues. The Wishtv piece cites an interview with a food historian who explains that the term filet mignon comes from the French words filet (fillet) and mignon (little or cute), a nod to the cut’s delicate shape.

A clickable link labeled “Filet Mignon Day History” opens up a short documentary that can be streamed on the Wishtv platform. The documentary adds that the holiday has grown in popularity, with chefs across the country featuring special menu items on July 5th to showcase the cut’s versatility.

Eddie Merlot’s Step‑by‑Step Cooking Method

Merlot is best known for his love of steak, and in this feature he walks readers through a classic, restaurant‑style technique that guarantees a tender, juicy result.

1. Preparation
Merlot stresses the importance of allowing the steak to come to room temperature before cooking. This reduces the chance of the exterior cooking too quickly and ensures a more even doneness. The article links to a “How to Rest Steak” guide on Wishtv, which explains the recommended resting time (5–10 minutes) and the science behind it.

2. Seasoning
The recipe calls for a simple yet effective seasoning mix: kosher salt, freshly ground black pepper, and a touch of garlic powder. Merlot points out that “you want to let the salt do its job, so don’t over‑season on the pan.” He also recommends brushing the steak lightly with olive oil to aid in searing.

3. Searing
A cast‑iron skillet is the tool of choice. The skillet is preheated to high heat and a splash of canola oil is added (to resist smoking). Merlot demonstrates searing each side for roughly 2–3 minutes, creating a caramelized crust that locks in juices. A link to a “Cast Iron Searing Guide” offers readers a visual tutorial.

4. Butter & Herbs
Once the steak is seared, Merlot adds a knob of butter, a sprig of thyme, and a few cloves of crushed garlic to the pan. He shows how to spoon the melted butter over the steak continuously, a technique known as basting, which adds flavor and helps the steak cook evenly. The article suggests a quick “Butter Basting” video that can be found on the Wishtv app.

5. Checking Doneness
The steak’s internal temperature is the ultimate gauge. Merlot recommends a meat thermometer: 120 °F for rare, 130 °F for medium‑rare, and 140 °F for medium. He warns that the steak’s temperature will continue to rise slightly during resting.

6. Resting & Serving
After removing the steak from the pan, Merlot lets it rest on a cutting board for five minutes. He advises slicing against the grain and serving with a side of sautéed mushrooms and a simple pan sauce made from the drippings, a splash of red wine, and a splash of cream.

Pairing Ideas & Side Suggestions

The article also covers wine pairings—an essential component of a steak dinner. Eddie pairs his filet with a bold Merlot or a silky Cabernet Sauvignon, linking to a “Wine Pairing Guide” that breaks down which varietals complement the steak’s lean profile.

Side dishes suggested include:

Roasted baby potatoes tossed in rosemary and olive oil
Grilled asparagus with lemon zest
Creamed spinach with garlic
Classic béarnaise sauce (available through a link to a step‑by‑step tutorial)

A short cooking video featuring all of these sides is embedded in the article, giving readers a visual reference for timing and preparation.

Fun Facts & Additional Resources

Throughout the piece, Merlot drops a handful of fun tidbits that add flavor to the narrative. For instance:

Filet mignon is the most expensive cut on many restaurant menus.
A 4‑inch filet typically weighs around 6 ounces and can be trimmed into steaklets or stuffed for a gourmet twist.
The USDA estimates that about 0.3 % of all beef sold in the U.S. is tenderloin.

Readers can click on a “Did You Know?” banner that pulls up a trivia quiz about steak cuts and culinary history.

For those who want to dive deeper, the article includes links to several external resources:

USDA Beef Grading – A PDF guide on the official USDA website.
Wishtv Video Library – A collection of steak‑related videos, including “How to Cook a Steak on a Gas Grill.”
Eddie Merlot’s Social Media – A link to his Instagram page where he posts quick cooking hacks.
Filet Mignon Day Celebration Ideas – A printable PDF of party themes, from a backyard grill to a formal dinner.

Takeaway

In sum, Wishtv’s feature on National Filet Mignon Day is both a celebration and a practical guide. Eddie Merlot provides clear, step‑by‑step instructions that cater to novices and seasoned cooks alike, while the embedded links and side notes enrich the reading experience. Whether you’re planning a quiet dinner for two or a family feast, this article serves as a reliable reference to make July 5th a memorable culinary event.

Read the Full WISH-TV Article at:
[ https://www.wishtv.com/lifestyle/national-filet-mignon-day-eddie-merlots/ ]

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