Filet mignon is a tender steak cut from the beef tenderloin, usually portioned into a thick, round medallion. The tenderloin is a long muscle located beneath the short loin along the backbone. Because it performs relatively little work, it is exceptionally tender, although it is leaner and less richly marbled than many other premium steak cuts.
In North American butchery and restaurant menus, filet mignon usually refers to a centre-cut portion of beef tenderloin. The tenderloin also supplies other portions, including tournedos and larger tenderloin roasts. The centre is naturally more uniform in shape, while the head and tapered tail are often used for different portions or preparations.
The phrase does not mean exactly the same thing everywhere. In the United States and Canada, filet mignon is widely understood as a beef tenderloin steak. In France, filet mignon commonly refers to pork tenderloin in everyday butchery and restaurant usage. Beef tenderloin portions may be described as filet de bœuf, tournedos or pavé de filet, depending on the cut and presentation. In the United Kingdom, the comparable beef steak is generally called fillet steak.
Before portioning, the tenderloin is trimmed of silverskin, chain and excess connective tissue. Steaks are cut across the muscle to a consistent thickness and weight. For purchasing and costing, specify whether the tenderloin is fully trimmed, whether the chain is included and the required steak weight; these details affect usable yield and portion cost.
Filet mignon is commonly pan-seared, grilled or roasted. Pat the surface dry, season appropriately and sear in a hot pan or on a grill to develop colour. Thick portions can be finished in the oven or over indirect heat to reach the desired doneness evenly. Use a calibrated thermometer and follow the applicable food-safety standard; allow the steak to rest before serving.
Because the cut is relatively lean, overcooking can make it dry. A sauce such as béarnaise, peppercorn sauce or red-wine jus can complement the mild beef flavour without overwhelming it.
Filet mignon is a portion of the tenderloin, not a separate breed, quality grade or muscle. A beef tenderloin roast uses a larger section of the same muscle. Tournedos are also tenderloin medallions, with exact usage and size varying by culinary tradition and menu.
Chef’s tip: Specify the cut, trim, weight and thickness when ordering. A consistently portioned centre-cut steak cooks more predictably and makes food-cost calculations more reliable.
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