Filet Mignon

The part of a cow that allows filet mignon to be enjoyed is the tenderloin, which is located aft of the ribs and on both sides of the spine. The tenderloin can be sold whole, but if the short end of the meat is chopped into smaller portions those smaller portions are called filet mignon (mignon means small in French). The actual French translation for filet mignon is ‘small boneless meat.’ Filet mignon, although the translation sounds as if it should be less expensive, is actually in high demand and of the most expensive type of beef. Since the tenderloin does not undergo much exercise or activity, it is more tender than other parts of the cow, thus making the filet mignon tender, juicy and irresistible. Dry aged filet mignon makes the already mouth-watering prime beef even better.