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Filet mignon (/ ˌfiːleɪ ˈmiːnjɒ̃ / This french term refers to a pork or veal steak in. 'delicate, fine, or cute fillet') in north america, especially the united states refers solely to a cut of meat taken from the smaller end of a beef tenderloin, or psoas major of a cow.

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A beef tenderloin (us english), known as an eye fillet in australasia, filetto in italy, oxfilé in sweden, filet in france, filet mignon in brazil, and fillet in the united kingdom and south africa, [1] is cut from the loin of beef. However you won't find this called filet mignon very often outside the united states The filet mignon, whose name derives from the french phrase meaning “delicate” or “dainty” fillet, is the most tender part of the tenderloin

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Filet mignon (pork) cooking in a pan

In france, filet mignon refers to pork There are different terms of the cut in other countries 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 Filet mignon is a tender and beloved cut of beef

Learn more about its origins, production, selecting the best, and how to cook this king of steaks. The tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef wellington) There is lots of great information about what is a filet mignon, and how to cook it There are a few interesting things about filet mignon that are fun

A thick cut tenderloin, often wrapped in bacon, that is on thousands of menus in the united states