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Filet mignon (French for 'dainty fillet') is a steak cut of beef taken from the tenderloin, which runs along either side of the spine and is usually harvested as two long snake-shaped cuts of beef.

If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet (boneless meat) mignon (small).

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

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15y ago

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