Filet mignon

Filet mignon is cut from the tenderloin—a muscle located beneath the spine in the lumbar region that sees almost no physical activity. Consequently, the muscle fibers are fine, there is virtually no connective tissue, and you won’t find a more tender cut of meat on the entire carcass. For a filet mignon, the central, most uniform section of the tenderloin is selected, yielding neat, tall medallions of consistent diameter. It is lean, with a flavor that is milder and more delicate than that of a ribeye or striploin. On the other hand, this steak pairs exceptionally well with sauces and side dishes, and is so tender that it barely requires a knife. It is the ideal choice for those who value texture above all else, as well as for tasting menus, where precise portioning and an impeccable presentation are essential.

Primal cut

Loin

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Pan, Oven