Filet Mignon is a steak cut of beef taken from the tenderloin, or psoas major of the steer or heifer. Image File history File links No higher resolution available. ... For other uses, see Beef (disambiguation). ... A steak (from Old Norse steik, roast) is a slice from a larger piece of meat, typically beef. ... A steak (from Old Norse steik, roast) is a slice from a larger piece of meat, typically beef. ... For other uses, see Beef (disambiguation). ... Beef tenderloin Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the middle of a cow. ... The psoas major is a muscle of the human abdomen. ...

The same cut of beef can also be called:

• French: chateaubriand, tournedos, filet de bœuf. (Note that, in France, though beef "filet mignon" exists, the word doesn't usually refer to beef, but instead to a tender and expensive cut of pork).
• English (US): Medallions, Tenderloin Steak
• English (UK & Ireland): Fillet Steak
• Argentina: Bife de Lomo

The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as Fillet Mignon, or the fillet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin). For other uses, see Pork (disambiguation). ... The English language is a West Germanic language that originates in England. ... The vertebral column seen from the side Different regions (curvatures) of the vertebral column The vertebral column (backbone or spine) is a column of vertebrae situated in the dorsal aspect of the abdomen. ...

The fillet is considered to be the most tender cut of beef, and one of the most expensive. Despite its hefty pricing, fillet mignon is ordered by many at restaurants the world over. The average steer or heifer provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.

The fillet can be cut into 1-2 inch thick portions, then grilled and served as-is. One can also find the fillet in stores already cut into portions and wrapped with bacon. For other uses, see Bacon (disambiguation). ...

High heat is the usual method for cooking the fillet. Either grilling, pan frying, broiling, or roasting is preferred.

Porterhouse steaks in the USA, equivalent to T-bone steaks in Commonwealth countries, are large cuts which include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak—in British Commonwealth usage, only the strip steak is called the porterhouse. The T-bone is a steak cut of beef. ... Wikipedia does not yet have an article with this exact name. ... The Commonwealth of Nations as of 2006 Headquarters Marlborough House, London, UK Official languages English Membership 53 sovereign states Leaders  -  Queen Elizabeth II  -  Secretary-General Don McKinnon (since 1 April 2000) Establishment  -  Balfour Declaration 18 November 1926   -  Statute of Westminster 11 December 1931   -  London Declaration 28 April 1949  Area  -  Total... The strip steak, also called the Delmonico, Kansas City or New York strip steak, is one of the highest quality beef steaks on the market. ...

External links

• pictures and diagrams of beef cuts
• Development of value-added beef products
• Hormel site; a standard guide for doneness
• Asado Argentina - guide to Argentine cuts of meat, and the art of cooking Asado