Filet mignon on bone

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. In French, it mostly filet mignon on bone 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.