"When it comes to steak cuts, filet mignon sounds like one of the fancier options, especially with its French name. Known for its lean and tender quality, filet mignon is often pricier than other cuts due to limited quantities. Though this cut may also be sourced from lamb or pig, restaurants typically mean beef unless otherwise noted on the menu."
"Filet mignon is not a big cut of meat - mignon means small, and it's usually offered in 6 or 8 ounces. It's perfectly round and usually a couple of inches thick. It's a coveted piece of meat, because although it's incredibly lean, when cooked correctly, it's also incredibly tender, to the point of being able to cut it with a fork and melt in your mouth like a light, beefy piece of butter."
Filet mignon is sourced from the tip of the tenderloin, producing only a few filets per cow and driving a higher price. The cut is small—typically 6 or 8 ounces—perfectly round and a couple of inches thick. Although incredibly lean, it becomes extremely tender when cooked quickly and served medium-rare to rare, often cutting with a fork. Its comparatively mild flavor leads restaurants to offer sauces, toppings, or accompaniments to enhance taste and presentation. Chain restaurants were evaluated using customer reviews and other sources to rank filet mignon quality, with Outback Steakhouse receiving widespread customer dissatisfaction for its filet.
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