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Filet Mignon

Tenderloin steak

Information for Filet Mignon

Cut Ratings

Flavor 1 star
Tenderness 4 star
Value 1 star
Leanness 4 star

Typical Cooking Methods

Broil, Grill, Pan Fry

Other Names for Filet Mignon

Tenderloin steak, filet steak, chateaubriand, tournedos

Good Substitutes for Filet Mignon

T-bone steaks, porterhouse steaks

Traditional Dishes for Filet Mignon

Chateaubriand, filet mignon

Sous Vide Filet Mignon Recipes

View all Sous Vide Filet Mignon Recipes

Description of Filet Mignon

Filet mignon is a boneless steak that is cut from the tenderloin. The tenderloin is a long cylindrical muscle that runs along both sides of the spine of a cow. Because of its lack of connective tissue, filet mignon is considered to be the most tender of all steaks. The word filet mignon is French and means "delicate filet".

Filet mignon is prized for its tenderness. It is described as having a buttery texture. It is also the most expensive cut of beef because each cow produces such a small portion of tenderloin.

In the United States, all cuts of the tenderloin are generally considered filet mignon. Most steaks are cut 1-2 inches thick. Because the tenderloin is low in fat, filet mignon is often wrapped in bacon and then cooked. This helps prevent the steak from drying out, and also gives the steak flavor which the tenderloin somewhat lacks. This steak is also cooked rarer than other steaks to prevent it from drying out.

Chateaubriand (French origin) is a filet that is cut 3 inches thick. It is cut from the largest end of the tenderloin and is often shared between two people. Tournedos on the other hand are the smallest of the tenderloin steaks. These are cut no more than 1 inch thick and are cut from the tapered end of the tenderloin. In restaurants, filet mignons are sometimes served in a cream sauce, or a cognac cream sauce.