Bone filet mignon

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. In French, it mostly refers to cuts of bone filet mignon 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 butchered from each animal it is generally the most expensive cut of meat. In France, the term filet mignon refers to pork.

The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe. 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. In the UK, pork medallion is the term used to describe a similar cut from a pig. Filet mignon refers to cuts from a beef tenderloin in North America. Porterhouse steaks 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.