Filet mignon (; ; ) in North America, especially the

United States The United States of America (USA), also known as the United States (U.S.) or America, is a country primarily located in North America. It is a federal republic of 50 U.S. state, states and a federal capital district, Washington, D.C. The 48 ...

refers solely to a cut of

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

taken from the smaller end of a beef tenderloin, or

psoas major The psoas major ( or ; from ) is a long fusiform muscle located in the lateral lumbar region between the vertebral column and the brim of the lesser pelvis. It joins the iliacus muscle to form the iliopsoas. In other animals, this muscle is e ...

of a cow. In France, ''filet mignon'' usually refers to cuts of pork tenderloin or veal tenderloin. The tenderloin runs along both sides of the spine, 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

butcher A butcher is a person who may Animal slaughter, slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale ...

ed from each animal, it is generally considered one of the most expensive cuts of beef. Fillet Mignon

Usage

Europe

In France, the term refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., ''filet de bœuf'' in French and ''filet pur'' in Belgium, ''fillet steak'' in the UK, ''Filetsteak'' in German, ''solomillo'' in Spanish (''filet'' in Catalan), ''lombo'' in Portuguese, ''filee steik'' in Estonian, and ''filetbiff'' in Norwegian. In the UK, ''pork fillet'' or '' pork medallion'' is the term used to describe a similar cut from a pig.

North America

Filet mignon refers to cuts from a beef tenderloin in North America. Elsewhere, this cut of beef is called: * Filet de bœuf (French) *Fillet steak ( English: UK, Ireland, South Africa) * Eye fillet (English: Australia, New Zealand). In the U.S., both the central and large end of the 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).Beck et al, pp. 306–307

Porterhouse steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each sid ...

s and T-bone steaks are large cuts that include the filet. The small medallion on one side of the bone is the filet, and the long strip of meat on the other side of the bone is the strip steak.

References

Sources

* {{DEFAULTSORT:Filet Mignon Cuts of beef

Usage

Europe

North America

See also

References

Sources