Where is a Filet Mignon Cut From?
Cut from the beef tenderloin, located in the "Short Loin", the Filet Mignon is the most tender cut on the cow. Because of the location of the tenderloin, it does little exercise, resulting in the tender meat. A USDA Prime steak has exquisite marbling to add that extra flavour to an already top quality cut.
A Beef Tenderloin cut into 1-½ inch thick steaks only gives about 10-12 Filets. Each cow only has two tenderloins which limits the quantity of these elegant steaks. The limited number of the most tender cut on the cow drives up the filet mignon price.
USDA Prime quality (top 2% of beef in America) paired with the natural tenderness of the filet mignon. These steaks are one of the most popular on the market for a reason. Try one of these beautiful tenderloin steaks the Mr. Steak way.
What is a Filet Mignon?
HISTORY OF THE FILET MIGNON
The name "Filet Mignon" is actually of French origin. Meaning "cute" or "delicate," the term "mignon" references the tender nature of the cut. The "delicate filet" that comes from the tenderloin depicts the cut perfectly.
The tenderloin steak is from a part of the cow that gets little exercise, making it so tender. There are only a limited number of filets per cow. When you hold one in your hand, they are so tender that you treat them with extra care.
Everyone loves the Filet Mignon steak because of its tender and flavorful nature. The added quality that USDA Prime grading gives to these steaks makes them something to remember. Try making yours with one of Mr. Steak's favorite recipes: