This article needs additional grilling filet mignon for verification. Please help improve this article by adding citations to reliable sources. In French, it mostly refers to cuts of pork tenderloin.

The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon.

Due to the small amount of filet mignon able to be butchered from each animal it is generally considered one of the most expensive cuts of beef. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe. Portuguese, filee steik in Estonian, and filetbiff in Norwegian. In the UK, pork medallion is the term used to describe a similar cut from a pig. Filet mignon refers to cuts from a beef tenderloin in North America. Porterhouse steaks and T-bone 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 strip steak. This section does not cite any sources. One also may find filet mignon in stores already cut into portions and wrapped with bacon. Bacon is wrapped around the filet and pinned closed with a wooden toothpick.

This adds flavor and keeps the filet from drying out during the cooking process. Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. What Are the Most Expensive Steak Cuts? Mastering the Art of French Cooking. It only requires a few basic seasonings and a few minutes on the grill. Derrick Riches is a grilling and barbecue expert. Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer.

Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Filet mignon is a delicious, tender cut of beef that melts in your mouth.

It happens to be ideal for grilling, as it develops a nice crust over high heat while the center becomes juicy and succulent. It cooks fairly quickly once the grill is hot, just a few minutes on each side. Just make sure you bring the meat to room temperature—this should take half an hour or so, depending on the thickness—before it hits the grill. Preheat the grill to high heat.