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Please help improve this article by adding citations to reliable sources. Bone-in filet mignon from Ruth’s Chris. In French it can refer to the tenderloin of several animals but is mostly used to refer to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole.
Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat. In France, the term filet mignon is used to refer to pork. The cut of beef which is referred to as filet mignon in the United States has various names across the rest of Europe. French, fillet steak in the UK, filéstek in Swedish, filetsteak in German, filete in Spanish, filé mignon in Portuguese, filee steik in Estonian, and filetbiff in Norwegian.