Filet Mignon

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Filet Mignon
Image of where filet mignon comes from.

Filet Mignon (French:"Fine fillet") is a type of meat. It is cut from the small end of the tenderloin. It can also refer to a part of the pork tenderloin.[1]

It is very expensive due to the small size of the cut.[2]

Usage[change | change source]

Europe[change | change source]

Filet mignon (pork) cooking in a pan.

In France, filet mignon is referred to pork. There are different terms of the cut in other countries. E.g. filet de bœuf in French, fillet steak in the UK, filéstek in Swedish, filetsteak in German, filete in Spanish, filé mignon in Portuguese, filee steik in Estonian, and filetbiff in Norwegian.[3]

North America[change | change source]

In the U.S., both the central and large end of the beef tenderloin are often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are tournedos (the smaller central portion), châteaubriand (the larger central portion), and biftek (cut from the large end known as the tête de filet (lit. "head of filet") in French).[4]

Preparation[change | change source]

Filet Mignon served with Asparagus.

Like most steaks, the Filet Mignon can be cooked with different methods.

References[change | change source]

  1. Hamlyn (2009). Larousse Gastronomique. UK: Hamlyn. p. 989. ISBN 978-0600620426.
  2. "USDA Prime Filet Mignon". Lobel's of New York. Retrieved 2021-05-18.
  3. "Filet de boeuf | Cuisine & Achat |". La Viande (in French). Retrieved 2021-05-18.
  4. Child J (1961). Mastering the Art of French Cooking.