Filet Mignon Steak

Filet Mignon (French) is a steak cut of beef taken from the tenderloin, or psoas major of the cow.

The same cut of beef can also be called:

French: chateaubriand, tournedos, filet de bœuf English: Medallions, Tenderloin Steak The tenderloin runs along either side of the spine, and is usually harvested as two long snake-like shaped cuts of beef. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as Filet Mignon, or the filet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).

The filet is considered to be the tenderest cut of beef, and one of the most expensive. The average cow provides no more than 4-6 pounds of filet per animal. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.

The filet can be cut into 1-2 inch thick portions, then grilled and served as-is.

High heat is the usual method for cooking the filet. Either grilling, pan frying, broiling, or roasting is preferred.

Porterhouse steaks in the USA, equivalent to T-bone steaks in Commonwealth of Nations countries, are large cuts which include the filet. The small medallion on one side of the bone is the filet, and the long strip of meat on the other side of the bone is the strip steak—in British Commonwealth usage, only the strip steak is called the porterhouse.

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