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September 12, 2026Short & citedBlog
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Everyday Life • Food & Drink

Filet mignon

Filet mignon is a tender steak cut from the beef tenderloin, usually from the smaller, narrower end of the muscle.

Updated September 12, 20261 min readCited sources

Filet mignon is a tender steak cut from the smaller end of the beef tenderloin, prized for its soft texture and mild flavour.

What it is

Filet mignon comes from the beef tenderloin, a long muscle along the cow's spine. It is lean with little marbling, which makes it very tender but also mild in flavour compared to cuts like ribeye. It is often among the most expensive steak cuts because the tenderloin is a small portion of the animal.

Why it matters

Because of its tenderness, filet mignon is a go-to choice for special occasions or when a soft, buttery texture is desired. Its mild flavour means it pairs well with sauces, butter, or aromatics. It is also easy to overcook, so careful technique is important.

Key details

Common cooking methods include pan-searing followed by oven finishing, grilling, or sous vide. Recommended internal temperature for medium-rare is about 130°F before resting. Prices in Canada and elsewhere typically range from US$30 to US$45 per pound, depending on grade and retailer.

In short

  • Cut from the smaller end of the beef tenderloin.
  • Very tender, lean, and mild in flavour.
  • Often expensive, around US$30–US$45 per pound.
  • Best cooked quickly to rare or medium-rare.
Canadian angle

Filet mignon is widely sold in Canadian butcher shops, grocery stores, and restaurants, and Canadian readers will often encounter it as a premium steak cut priced by weight and grade.

Quick questions

How to cook filet mignon?
Season the steak, sear it in a very hot pan, then finish in a 300°F to 450°F oven until it reaches about 130°F for medium-rare before resting.
What is the difference between filet mignon and tenderloin?
Tenderloin is the whole muscle; filet mignon usually refers to steaks from the smaller, more pointed end of that tenderloin.
Is filet mignon the best cut of beef?
It is often considered the most tender, but some prefer cuts like ribeye or strip steak for stronger flavour. There is no single best cut.

Sources

  1. YouTube — https://www.youtube.com/watch?v=XyRZgKd5shs
    Supports: Cooking method, medium-rare temperature, resting, and slicing against the grain.
  2. Downshiftology — https://downshiftology.com/recipes/filet-mignon/
    Supports: Filet mignon as the smaller part of the tenderloin and typical price range.
  3. Omaha Steaks — https://www.omahasteaks.com/blog/how-to-cook-filet-mignon/
    Supports: Recommended doneness, searing, oven finishing, and resting.
  4. Maureen Abood — https://maureenabood.com/how-to-cook-filet-mignon/
    Supports: Filet mignon as coming from the beef tenderloin and being tender and expensive.
  5. Delish — https://www.delish.com/cooking/recipe-ideas/a23515113/how-to-cook-filet-mignon/
    Supports: Filet mignon as the smaller tip of tenderloin and an expensive steak cut.
  6. Cooking Classy — https://www.cookingclassy.com/filet-mignon/
    Supports: Definition as a lean, very tender beef steak from the smaller end of the tenderloin.
  7. Dinner at the Zoo — https://www.dinneratthezoo.com/filet-mignon-recipe/
    Supports: Filet mignon as a highly prized, very tender cut from the tenderloin.
  8. Snake River Farms — https://snakeriverfarms.com/blogs/srf-journal/how-to-cook-a-filet-mignon
    Supports: Filet mignon as tenderloin steak with mild flavour and lean texture.