fillet steak
Rich in high-quality complete protein, iron, and B vitamins (particularly B12 and niacin); relatively lean compared to other premium steaks with lower fat content per serving.
About
Fillet steak is a premium cut of beef derived from the tenderloin (psoas major muscle), located along the spine of the animal between the ribs and hip. This muscle, being relatively inactive during the animal's life, remains exceptionally tender with minimal connective tissue and marbling compared to other steaks. The meat is characterized by a fine, buttery texture and a mild, delicate beef flavor that intensifies slightly when aged. Fillet steaks vary in thickness but are typically cut between 1.5 to 2 inches, with high-quality versions sourced from grass-fed or grain-finished cattle showing superior flavor development.
Regional names for this cut include tenderloin (North America), filet mignon (French), and Châteaubriand (for larger cuts intended to serve multiple people). The cut's premium status derives from its yield and textural qualities rather than bold beef flavor, making it particularly valued in fine dining contexts.
Culinary Uses
Fillet steak is prepared primarily through dry-heat cooking methods that preserve its tender texture without prolonged cooking. Grilling, pan-searing, and broiling are standard techniques, with the steak typically cooked to rare or medium-rare to maintain moisture and tenderness. The mild flavor profile makes fillet steak an ideal canvas for classic preparations: peppercorn crusts, béarnaise sauce, red wine reductions, and herb butters are traditional accompaniments in classical French and European cuisine. Fillet mignon is celebrated in fine dining across North America, Europe, and increasingly in Asian haute cuisine, often paired with truffle, foie gras, or rich sauces. The cut is less suitable for slow-cooking methods like braising due to its minimal fat content.