filet mignon
Excellent source of high-quality complete protein and bioavailable iron; relatively lean compared to other beef cuts, with lower fat content but still providing essential B vitamins including B12 and niacin.
About
Filet mignon (French for "dainty fillet") is a premium cut of beef derived from the psoas major muscle, located in the loin section of the bovine carcass. This muscle is largely inactive, which results in exceptionally tender meat with minimal marbling and a characteristically lean profile. The cut is prized for its buttery texture, mild beef flavor, and ability to be cooked to various doneness levels while maintaining tenderness. Available in varying grades depending on beef quality standards (USDA Prime, Choice, or Select), filet mignon is typically aged for 14-28 days to develop flavor and further enhance tenderness.
Culinary Uses
Filet mignon is regarded as one of the finest cuts for fine dining preparations due to its natural tenderness requiring minimal intervention. The cut is traditionally prepared through simple techniques that highlight its quality: pan-searing followed by oven finishing, grilling, or broiling. It is commonly paired with rich sauces such as béarnaise, red wine reduction, or compound butters to complement its subtle flavor. The cut is featured prominently in French cuisine (as steaks and tournedos), steakhouses, and upscale restaurants worldwide. Due to its leanness, filet mignon benefits from proper searing to develop a crust and should be cooked to medium-rare to medium to avoid drying out, with careful attention to not overcooking.