Eye fillet (English: Australia, New Zealand).
Filet mignon refers to thick slices taken from the tenderloin or eye fillet.
Filet Mignon is also referred to as “Tenderloin filet,” “Tenderloin steak,” “tournedos (Tenderloin tips),” or simply “filet.”
Beef Tenderloin Steak (Filet Mignon)
Also Known As: Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned; Chateaubriand Filet De Boeuf; Filet Mignon. This is the most tender steak, lean yet succulent, with a fine buttery texture.
To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.
The filet mignon always comes from the center area of the tenderloin. While the top sirloin rests against the tenderloin, the top cut is separated from both the tenderloin and the bottom round muscles. The top sirloin steak tends to be more exercised than the filet mignon.
The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin.
A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filé mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
A simplified rule to remember is: the ribeye is perfect for those who prefer flavor, and the filet mignon is the better choice for those who prefer texture. Ribeye has long been known to steak lovers as the epitome of steak flavor. This cut of meat comes from the ribs of the animal, between the loin and shoulder.
small and pretty; delicately pretty.
Filet mignon is a steak cut from the tenderloin. The tenderloin of beef is located in the short loin. It is a long cut, thick at one end, called the "butt," tapering to the thin "tail" end.
If you've ever bitten into a perfectly dry-aged local rib-eye steak or an irresistibly marbled wagyu fillet, you'll know what we mean when we say that the meat industry in Australia produces some of the best steak cuts in the world.
Fillet. Fillet steak is also known as the tenderloin or eye fillet, and it's often considered to be the best steak cut available.
BEEF TENDERLOIN AUSTRALIAN (GRAIN FED) A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks.
Australian beef is leaner by virtue of the All-Grass diet with a much more distinct fresh Grass-Fed flavor and sweeter aroma. US beef which will tend to be much lighter in color and fattier by virtue of grains being used more.
The confusing part of it is that filet can also refer to boneless meat or fish. However, its most common usage in the US is for a piece of steak cut from the beef tenderloin or other expensive cut of meat, with the filet mignon being a steak cut from the thickest part of the tenderloin.
These two steaks may come from the same general area on a cow, but they're cut from two different groups of muscle. The Filet Mignon comes from the tenderloin, which is the most tender meat on any cow. A New York Strip Steak is cut from the strip loin, offering nearly as much tenderness and a slightly denser texture.
Very thin cut strips of sirloin steak can be nearly as tender as a filet mignon, making it an excellent value.
The Porterhouse is cut from the top loin, but it also crosses over to where the tenderloin begins. This cut includes the best of both the flavorful top loin and extra soft tenderloin. The Filet Mignon comes from the tenderloin only, so it's only a few inches away from the Porterhouse in most cows.
In the U.S., both the central and large end of the tenderloin are often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are tournedos (the smaller central portion), châteaubriand (the larger central portion), and biftek (cut from the large end known as the tête de filet (lit.
The biggest difference between filet mignon and beef tenderloin is the size — tenderloin is the whole piece of meat, while the filet is a smaller, more tender portion of the tenderloin. Regardless of which cut you choose, both filet and tenderloin are succulent pieces of beef worth sinking your teeth into.
Since it's rarer to source, it often comes with a more expensive price tag than other cuts of steak like a tri-tip or chuck steak. This luxurious tenderness, according to Golden Steer Steak Company, is the result of its location.
Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence. Perfect for grilling, pan-searing and broiling in the oven.
Tenderloin only makes for 1% of the total percentage of the carcass. That makes Filet Mignon very rare, and therefore more expensive. Not all Filet Mignons are the same. You must know how to choose the best quality steak and cook it properly.