Filet Mignon

Filet mignon is a cut of tenderloin. People often confuse it with tenderloin because when tenderloin is cut into medallions, it is known as filet mignon. The name filet mignon is used for the conical end part of the tenderloin. It can be sliced into thick, even steaks to resemble medallions. File mignon is tender but does not have a good reputation when it comes to its flavor. But it goes very well with certain dressings and sauces. Although “mignon” is a French word, the French used to call that part of beef “filet de boeuf .”And used the word filet mignon for the pork tenderloin. Filet mignon is not a favorite of chefs because of its boring and fewer flavors. But it is a popular menu choice and very expensive as well. Filet mignon is very easy to cook; it can be sliced into small rounds with dressing and sauces.

Difference 101