Filet mignon

Filet mignon in North America, especially the <a href="/facts/United_States/P0sCdLe5">United States</a> refers solely to a cut of <a href="/facts/Meat/DUHTTM1d">meat</a> taken from the smaller end of a beef <a href="/facts/Beef_tenderloin/UF01KVY1">tenderloin</a>, or <a href="/facts/Psoas_major/6t6vXwEn">psoas major</a> of a cow. In France, filet mignon usually refers to cuts of <a href="/facts/Pork_tenderloin/0I95zJ8a">pork tenderloin</a> or veal tenderloin.
The tenderloin runs along both sides of the <a href="/facts/Vertebral_column/Nuw1kV7o">spine</a>, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon.
Due to the small amount of filet mignon able to be <a href="/facts/Butcher/9Ucuv6SL">butchered</a> from each animal, it is generally considered one of the most expensive cuts of beef.

Filet mignon open-in-new

Filet mignon