Filet mignon comes from the tenderloin of the cow, specifically the small, narrow end of that muscle near the back, just in front of the hind legs. It is one of the most tender cuts because that part of the muscle does very little work and has minimal connective tissue.

Where it is on the cow

  • The tenderloin runs along the spine on the inside of the ribcage, toward the rear of the animal.
  • Filet mignon steaks are cut from the smaller, tapered tip of this tenderloin, which is why each animal yields only a limited number of these steaks.

Why it’s so tender (and pricey)

  • The tenderloin doesn’t bear weight or do much movement, so its muscle fibers stay very fine and soft, giving filet mignon its trademark tenderness.
  • Because the tenderloin is small and only part of it is used for filet mignon, the cut is relatively scarce and is usually among the most expensive steaks on the menu.

A bit of name history

  • The term “filet mignon” is French in origin and literally means a “dainty” or “cute” fillet.
  • Interestingly, an American writer, O. Henry, is credited with one of the first uses of “filet mignon” to refer specifically to beef tenderloin in a 1906 short story collection, helping popularize the term in American dining culture.

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