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Filet Mignon is the American term for the steak cut from the thin end of the tapered tenderloin muscle of beef. There is approximately 2-3 pounds of this cut on each side of the carcass, so approx 5 pounds in total.

The thicker end of the muscle is easier to make look presentable on the plate and is usually cut into steaks about 1 inch thick and is best cooked 'rare' and left to rest for about 5 minutes before plating up.

The words 'Filet Mignon' come from the French language and translate to 'cute fillet' in English but in France a Filet Mignon on a menu would actually be pork, not beef.

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Q: When was filet mignon first time served in France?
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