Filet mignon

<h2 id="usage">Usage</h2>
<h3>Europe</h3>

<p>In France, the term <i>filet mignon</i> refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., <i>filet de bœuf</i> in French and <i>filet pur</i> in Belgium, <i>fillet steak</i> in the UK, <i>Filetsteak</i> in German, <i>solomillo</i> in Spanish (<i>filet</i> in Catalan), <i>lombo</i> in Portuguese, <i>filee steik</i> in Estonian, and <i>filetbiff</i> in Norwegian. 
</p><p>In the UK, <i>pork fillet</i> or <i><a href="/facts/Medallion_(food)/NJPQyVcf">pork medallion</a></i> is the term used to describe a similar cut from a pig.
</p>
<h3>North America</h3>
<p>Filet mignon refers to cuts from a beef tenderloin in North America.
Elsewhere, this cut of beef is called:
</p>
<ul><li>Filet de bœuf (French)</li>
<li>Fillet steak (<a href="/facts/English_language/tpkxGt7b">English</a>: UK, Ireland, South Africa)</li>
<li>Eye fillet (English: Australia, New Zealand).</li></ul>
<p>In the U.S., both the central and large end of the tenderloin are often sold as <i>filet mignon</i> in supermarkets and restaurants. The French terms for these cuts are <i><a href="/facts/Beef_tenderloin/UF01KVY1">tournedos</a></i> (the smaller central portion),  <i><a href="/facts/Chateaubriand_steak/SRGHGd78">châteaubriand</a></i> (the larger central portion), and <i>biftek</i> (cut from the large end known as the <i>tête de filet</i> (lit. 'head of filet') in French).<a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a>
</p><p><a href="/facts/Porterhouse_steak/ts4jKNIm">Porterhouse steaks</a> and <a href="/facts/T-bone/ts4jKNIm">T-bone</a> steaks are large cuts that include the filet. The small medallion on one side of the bone is the filet, and the long strip of meat on the other side of the bone is the <a href="/facts/Strip_steak/p7vF7SyN">strip steak</a>.
</p>
<h2 id="see-also">See also</h2>
<ul><li><a href="/facts/Pork_tenderloin/0I95zJ8a">Pork tenderloin</a></li>
<li><a href="/facts/Beef_tenderloin/UF01KVY1">Beef tenderloin</a></li>
<li> Food portal</li></ul>

<h2 id="sources">Sources</h2>

Wikimedia Commons has media related to Filet mignon.

<ul><li>Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. <i>Mastering the Art of French Cooking, Volume One</i>. London: Particular. <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 978-0-241-95339-6.</li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1"><p>"filet mignon". Oxford Dictionaries. Oxford University Press. Archived from the original on August 2, 2013. Retrieved 2015-11-13. <a href="https://web.archive.org/web/20130802031948/http://oxforddictionaries.com/definition/english/filet-mignon" target="_blank">https://web.archive.org/web/20130802031948/http://oxforddictionaries.com/definition/english/filet-mignon</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li>
<li id="fn:2"><p>Hamlyn (2009). Larousse Gastronomique. UK: Hamlyn. p. 989. ISBN 978-0600620426. <a href="978-0600620426" target="_blank">978-0600620426</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li>
<li id="fn:3"><p>Jacobson, Derek (2018-01-02). "What Are the Most Expensive Steak Cuts?". Steak University. Retrieved 2022-11-03. <a href="https://www.mychicagosteak.com/steak-university/most-expensive-steak-cuts" target="_blank">https://www.mychicagosteak.com/steak-university/most-expensive-steak-cuts</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li>
<li id="fn:4"><p>Beck et al, pp. 306–307 <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li>
</ol>

Filet mignon open-in-new

Filet mignon