filet mignon is cut from the tenderloin from the smaller end.
filet mignon is cut from the tenderloin from the smaller end.
where is filet mignon cut from the tenderloin?
from the smaller end
filet mignon









































filet mignon (; french for "tender fillet", "delicate fillet", or "fine fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. in french this cut is always called "filet de bœuf" ("beef fillet") as "filet mignon" refers to pork tenderloin.
filet mignon
the tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. the tenderloin is sometimes sold whole. when sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (fillets) from the small forward end are considered to be filet mignon. those from the center are tournedos; however, some butchers in the united states label all types of tenderloin steaks "filet mignon". in fact, the shape of the true filet mignon may be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin – it is both cheaper and much more presentable.
filet mignon