What is a Filet Mignon?

Filet mignon is a steak cut from the narrowest section of the tenderloin, also known as the psoas major of a cow. It is one of the most tender and mild-flavored cuts of steak, making it a favorite among steak lovers. These cuts are typically small but thick and are best cooked using a grill, broiler, or pan-seared on a stovetop.

Filet mignon is often considered a more luxurious cut of steak, making it slightly more expensive than other cuts. However, it can still be found at reasonable prices, and because it is so easy to cook at home, it is well worth the investment for the unmatched taste experience it provides. With a little know-how, you can create a perfectly cooked filet mignon that rivals any restaurant steak.

In this guide, we’ll cover all the details about this cut, including where it comes from, how to choose a filet mignon, and the best ways to cook it. Read through to the end, where we answer some frequently asked questions about filet mignon.

Where Does Filet Mignon Come From?

Filet mignon comes from the tenderloin, a long, narrow muscle along the cow’s backbone that is part of the larger loin primal. The tenderloin has a dagger-like shape, with a plump middle section tapering near the end toward the ribs. The filet mignon is found in this thinner end of the tenderloin.

Because the short loin is tucked under the cow’s ribs and next to the backbone, it bears little weight and contains minimal connective tissue, making the meat exceptionally soft and tender. Filet mignon is prized for its melt-in-your-mouth texture and delicate yet beefy flavor.

Since filet mignon comes from a small section of the tenderloin, the yield for this cut is very low—only about 2-3% of the total animal when butchered. This makes it highly sought after, and while it may be more expensive, its exceptional quality makes it worth every penny.

How to Choose the Perfect Filet Mignon

Not all filet mignon is created equal, and selecting the right cut can make all the difference in achieving the best flavor and texture for your dish. Here’s what to look for:

Different Varieties of Filet Mignon

• USDA Prime Filet Mignon: The highest grade of beef in the U.S., known for abundant marbling and exceptional quality.

• Angus Filet Mignon: From Black Angus cattle, this cut has excellent marbling, tenderness, and a rich, beefy flavor.

• Wagyu Filet Mignon: Known for its superior marbling and buttery texture, Wagyu filet mignon is a luxurious choice with a rich, melt-in-your-mouth quality.

• Specialty Filet Mignon: Includes bacon-wrapped filet mignon for extra flavor or bone-in filet mignon, which enhances the taste with the presence of the bone.

Understanding Thickness

A standard filet mignon is about 8 ounces and typically 1.5 to 2 inches thick, ideal for achieving a well-seared crust without overcooking the interior. Larger cuts, such as a 12-ounce filet, are also available and are preferred by those who enjoy rarer steaks.

Serving Sizes and Presentation

Filet mignon is usually served as an individual steak, accompanied by sides like roasted vegetables, creamy mashed potatoes, or a fresh salad. For a decadent meal, consider pairing it with seafood like lobster tails for the perfect Surf and Turf experience.

How to Cook Filet Mignon

Cooking filet mignon correctly is key to bringing out its best qualities. Here are some popular methods:

• Pan-Seared & Roasted: Sear in a hot pan until golden brown, then finish in a 400°F oven.

• Grill: Cook over medium-high heat for 3.5 to 4.5 minutes per side for medium-rare.

• Broil: Broil on high, flipping halfway through for even cooking.

• Sous Vide: Cook in a vacuum-sealed bag at a precise temperature for perfect doneness.

Cooking Times & Temperatures

For a 1.5 to 2-inch thick filet:

• Rare (125°F): 3-4 minutes per side

• Medium Rare (135°F): 3.5-4.5 minutes per side

• Medium (145°F): 4-4.5 minutes per side

• Medium Well (150°F): 5-5.5 minutes per side

• Well Done (160°F+): 5.5-6 minutes per side

Always use a meat thermometer for accuracy!

Resting & Serving

Let your filet mignon rest for a few minutes after cooking to allow the juices to redistribute. Tent with foil to retain heat before serving.

Frequently Asked Questions

What makes filet mignon special?

Filet mignon is loved for its tenderness, juiciness, and mild flavor, making it a crowd-pleaser.

Why is it called filet mignon?

It’s a French term, with "mignon" meaning small or dainty, referring to its size and delicate texture.

Beef Tenderloin vs. Filet Mignon?

Tenderloin is the larger cut from which filet mignon is taken. Filet mignon is a portion of the tenderloin, typically from the center.

Why is filet mignon expensive?

It’s limited in quantity per cow and prized for its unmatched tenderness and quality.

What does filet mignon taste like?

It has a buttery, juicy, and mildly beefy flavor, making it highly versatile for different seasonings and sauces.

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Ready to enjoy a premium filet mignon at home? Shop The Carnivore Market for the finest cuts, hand-selected and expertly aged for the best quality and flavor. Whether you’re planning a special dinner or just treating yourself, our steaks will elevate any meal. Order today and taste the difference!