This most desirable cut of beef is normally harvested from the steer or heifer and rarely from a cow. The beef tenderloin is an impressive strip of meat that runs just beneath the sirloin and above the top sirloin sections of the carcass. It lines both sides of the spine like thick, lengthy, smooth ropes. Beef tenderloin can be purchased whole or already cut into rounds. If the meat requested upon purchase were sincerely Filet Mignon, this would mean you have purchased the smaller tail end of the beef, the richest, and the more tender of the entire tenderloin. However, understand that many meat market butchers consider the entire rope of tenderloin as Filet Mignon and will sell any part of it under the Filet Mignon title. Just as one might request the “tail end” of a piece of salmon when at the market, when purchasing genuine Filet Mignon, the tail end of the beef should be requested.
Like many other foods, depending on what part of the world you’re visiting, Filet Mignon also goes by the names Eye Fillet in Australia, Fillet Steak in the UK and Ireland, the French label it Filet de Bouf, and in the United States it is also recognized as Tenderloin Steak or Steak Medallions. In America, it is commonly referred to as Tenderloin Steak over Filet Mignon.
The tenderloin is a part of the body of a bovine that is rarely exercised, due to its position on the body. Since it is not toughened up with muscle and connective tissues, as are the more weight-bearing parts of the body, it results in smooth meat that almost melts in the mouth. Filet Mignon is great meat for just about any dish from Black Pepper Dark Molasses Filet Mignon to Filet Mignon Sandwich on Sour Dough Bread with Creamy Gorgonzola Sauce. Two very popular Filet Mignon dishes are Bacon Wrapped Filet Mignon and Peppercorn Crusted Filet Mignon.
Check out all of the recipes we offer for Filet Mignon and let us know what your favorite Filet Mignon recipes are!