What Cut Does a Filet Mignon Come From?

Table of Contents

1. Introduction
2. Understanding the Beef Tenderloin
3. The Global Context of the Filet Mignon
4. Why Filet Mignon is the King of Tenderness
5. Comparing Filet Mignon to Other Premium Cuts
6. Sourcing the Best: What to Look For
7. The Art of Preparing Filet Mignon at Home
8. Elevating the Meal: Pairings and Sauces
9. Selection Guidance for Every Occasion
10. Storage and Food Safety Basics
11. Conclusion
12. FAQ

Introduction

Imagine sitting down at a candlelit table, the aroma of seared beef and herb-infused butter wafting through the air. You pick up your fork, and with almost no pressure at all, a succulent, tender piece of steak yields perfectly. This is the hallmark of the filet mignon, a cut so buttery and delicate that it has long been synonymous with luxury and fine dining. But for many home cooks and even some seasoned food enthusiasts, a lingering question remains: what cut does a filet mignon come from?

Understanding the origin of this prized steak is more than just a trivia point for culinary enthusiasts; it is the key to mastering the art of selection, preparation, and appreciation. Whether you are ordering from our Shop for a quiet anniversary dinner or looking to impress guests with your knowledge of the Beef Collection, knowing the anatomy of your meal changes the way you cook.

In this exploration, we will dive deep into the bovine anatomy to locate the psoas major, the muscle responsible for this legendary tenderness. We will demystify the terminology that often confuses shoppers—clarifying the difference between a whole tenderloin and the specific filet mignon cut—and provide expert guidance on how to source the highest quality beef for your table. By the end of this guide, you will not only know exactly where your steak originates but also how to choose, store, and cook it to perfection, ensuring every meal delivered via our Home Delivery service is a masterpiece.

Our journey from the pasture to the plate begins with a single, specialized muscle. Let’s uncover the story behind the most tender cut of beef in the world.

Understanding the Beef Tenderloin

To answer the question of what cut does a filet mignon come from, we must first look at the beef tenderloin. The tenderloin is an oblong, pencil-shaped muscle that runs along both sides of the spine of the animal. Anatomically known as the psoas major, this muscle is located deep within the loin, tucked behind the kidney and nestled against the backbone.

The reason the tenderloin is so incredibly soft is a matter of biology. In the life of the animal, the psoas major does very little "heavy lifting." Unlike the muscles in the shoulder (the chuck) or the leg (the round), which are constantly used for movement and support, the tenderloin is a non-weight-bearing muscle. Because it is rarely flexed or stressed, the connective tissue does not toughen, and the muscle fibers remain fine and delicate. This lack of exercise is exactly what creates that "melt-in-your-mouth" texture we prize in a 10 Ounce Filet Mignon.

The Anatomy of the Psoas Major

The tenderloin is not a uniform cylinder. It is tapered, resembling a long, thin muscle that starts thick at the rear of the animal and narrows toward the front. Because of this shape, different parts of the tenderloin are designated for different culinary uses.

1. The Butt (The Large End): This is the thickest part of the tenderloin. While still tender, it often contains more connective tissue and a "wing" muscle that butchers may trim away.
2. The Center (The Heart): This is the most sought-after portion. It is uniform in shape and thickness, making it the primary source for the highest-quality steak cuts.
3. The Tail (The Thin End): The tenderloin narrows significantly at the front. This "tail" is often too thin for a traditional steak and is frequently used for carpaccio, stir-fry, or steak tartare.

From Tenderloin to Filet Mignon: The Distinction

While people often use the terms interchangeably, there is a technical difference. The "tenderloin" refers to the entire muscle, whereas "filet mignon" specifically refers to the steaks cut from the smaller, tapered end of that muscle. In many modern American butcher shops, any steak cut from the tenderloin is marketed as a filet mignon, but traditionally, the term was reserved for the most delicate portions.

When you browse our Beef Collection, you are seeing the result of expert butchery that isolates these specific regions to ensure you get the best possible eating experience.

Key Takeaways:

• Filet mignon comes from the beef tenderloin (psoas major muscle).
• The muscle is tender because it performs very little physical work.
• The tenderloin consists of the butt, the center-cut, and the tail.

The Global Context of the Filet Mignon

The term "filet mignon" is French in origin, and its translation offers a glimpse into its reputation. "Filet" refers to a thick slice or a thread, while "mignon" means "dainty," "cute," or "delicate." However, if you were to travel to France and order a filet mignon, you might be surprised by what arrives on your plate.

In traditional French butchery, "filet mignon" often refers to pork tenderloin rather than beef. The beef equivalent is usually called filet de bœuf. Across the globe, this cut goes by many names. In the United Kingdom and Australia, it is commonly referred to as "eye fillet" or "fillet steak." In South America, you might see it listed as lomo.

Regardless of the name, the prestige remains the same. Because there are only two tenderloins per animal, and the portion suitable for prime steaks is relatively small, it remains one of the most exclusive offerings in any Shop. This scarcity, combined with the lack of waste (no bone, very little fat), contributes to its status as a premium item.

The French Nomenclature of Cuts

French chefs have specific names for the different sections of the beef tenderloin, which have influenced high-end menus worldwide:

• Chateaubriand: This is a large, thick cut taken from the center of the tenderloin, usually intended to be roasted and served for two people.
• Tournedos: These are smaller, circular medallions cut from the center-to-narrow portion of the tenderloin.
• Biftek: Often cut from the larger "head" or "butt" end of the tenderloin.

Understanding these distinctions helps you navigate a sophisticated menu or communicate more effectively with your butcher when looking for a specific experience, such as a 8 Ounce Filet Mignon for a personal treat.

Key Takeaways:

• "Filet mignon" means "delicate fillet" in French.
• The term can refer to different animals depending on the country.
• Specific names like Chateaubriand and Tournedos identify different parts of the same muscle.

Why Filet Mignon is the King of Tenderness

When we discuss what cut does a filet mignon come from, we eventually have to talk about texture. Tenderness is the defining characteristic of this steak. But what exactly makes it so soft?

The tenderness of beef is determined by two main factors: the amount of connective tissue (collagen) and the thickness of the muscle fibers. Muscles that are used for movement, like the shoulder, develop thick fibers and heavy layers of collagen to support the animal's weight. When cooked, this collagen must be broken down slowly through braising or stewing.

The filet mignon, however, has incredibly fine muscle fibers and very little collagen. This means that even with a quick sear over high heat, the meat remains tender. It doesn't require the long breakdown time that a pot roast does. This is why a Bone-In Filet Mignon (14 oz) is often considered the pinnacle of luxury; it combines that inherent tenderness with the added flavor depth that comes from the bone.

The Flavor Profile: Subtle and Refined

Because the tenderloin is very lean, it has a milder flavor compared to "hardworking" cuts like the Outside Skirt Steak (8 oz). While a ribeye is prized for its "beefy" richness derived from fat, the filet mignon is prized for its buttery texture and elegant, subtle taste.

This subtlety makes it the perfect canvas for culinary creativity. It is the reason why filet mignon is traditionally paired with rich sauces like Béarnaise, peppercorn brandy sauce, or red wine reductions. It is also why you often see it wrapped in bacon—the bacon provides the fat and salt that the lean muscle naturally lacks.

Key Takeaways:

• Low collagen and fine muscle fibers result in unmatched tenderness.
• The flavor is mild and refined, making it ideal for pairing with sauces.
• The leanness of the cut is its primary characteristic.

Comparing Filet Mignon to Other Premium Cuts

Choosing the right steak often comes down to a trade-off between tenderness and flavor. To truly appreciate what makes the filet unique, it helps to compare it to other staples of our Beef Collection.

Filet Mignon vs. Ribeye

The ribeye is often considered the "opposite" of a filet. While the filet is lean and mild, a Boneless Ribeye (Prime, 16 oz) is marbled with fat and features a large "eye" of fat in the center. The ribeye is bursting with bold flavor but has a more substantial, fibrous texture. If you want a steak that "melts," go for the filet; if you want a steak that tastes intensely of beef fat and char, the ribeye is your winner.

Filet Mignon vs. New York Strip

The Boneless New York Strip Steak (14 oz) sits comfortably in the middle. It is leaner than a ribeye but tougher than a filet. It offers a "chewier" bite that many steak purists enjoy, along with a robust flavor profile.

The Best of Both Worlds: The Porterhouse

If you find it impossible to choose, the 36 Ounce Porterhouse is the ultimate solution. A Porterhouse is actually two steaks in one: a New York Strip on one side of the T-shaped bone and a large portion of the tenderloin (the filet) on the other. This allows you to experience the buttery tenderness of the filet alongside the beefy texture of the strip.

Key Takeaways:

• Ribeyes offer more fat and flavor but less tenderness.
• New York Strips provide a middle ground with a firmer texture.
• The Porterhouse contains both the strip and the filet.

Sourcing the Best: What to Look For

When you are ready to use our Home Delivery service to stock your kitchen, knowing how to identify a quality filet is essential. Since the cut is lean, you won't see the heavy "spiderweb" marbling found in a Wagyu Flat Iron. However, there are still several indicators of quality.

Color and Texture

A fresh, high-quality filet should have a deep, vibrant red color. Avoid meat that looks greyish or excessively brown, as this indicates oxidation and age. The texture should feel firm to the touch, not mushy. Because the filet is so lean, any small flecks of intramuscular fat (marbling) you do see are a sign of a very high-grade piece of beef, likely Prime or high-end Choice.

The "Red Flags" of Lookalikes

Because the tenderloin is expensive, some lower-quality products may try to mimic its appearance. Be wary of "filet of beef" labels that don't specify the cut. As mentioned in culinary circles, some producers use mechanical tenderization—using needles or blades to soften tougher cuts—to make them seem as tender as a filet.

At Land and Sea Delivery, we pride ourselves on transparency and quality. When you order from our Beef Collection, you are receiving authentic, hand-cut steaks that rely on natural anatomy rather than additives or mechanical processing for their tenderness.

Thickness and Shape

A proper filet mignon should be cut thick—usually between 1.5 to 3 inches. This thickness is crucial for the cooking process; it allows you to achieve a beautiful crust on the outside without overcooking the delicate center.

Key Takeaways:

• Look for a vibrant red color and firm texture.
• Small amounts of marbling indicate a higher grade of beef.
• Authentic filet mignon does not require mechanical tenderization.

The Art of Preparing Filet Mignon at Home

Once you have your 10 Ounce Filet Mignon delivered to your door, the goal is to honor the cut by not overcooking it. Because there is so little fat, the window between "perfect" and "dry" is smaller than it is with a ribeye.

Seasoning Basics

With a cut this refined, simplicity is often the best approach. A generous coating of kosher salt and freshly cracked black pepper is all you truly need. Salt your steaks at least 40 minutes before cooking (or immediately before they hit the pan) to allow the seasoning to penetrate the meat and help form a savory crust.

The Searing Process

To get that steakhouse-quality finish, use a cast-iron skillet or a heavy stainless steel pan.

1. Get it Hot: Heat your pan until it is nearly smoking.
2. The Sear: Place the filet in the pan and leave it alone for 3-4 minutes to develop a deep brown crust.
3. The Butter Baste: Flip the steak, then add a knob of butter, a few crushed cloves of garlic, and sprigs of fresh thyme or rosemary to the pan. Use a spoon to continuously pour the foaming, flavored butter over the steak as it finishes cooking. This adds moisture and a layer of nutty, herbal flavor.

Temperature Guidance

For a filet mignon, most chefs recommend a perfect Medium-Rare (an internal temperature of about 130°F to 135°F). Because the cut is so lean, cooking it to "Well Done" will result in a loss of the very tenderness you paid for.

• Rare: 120°F - 125°F
• Medium-Rare: 130°F - 135°F
• Medium: 140°F - 145°F

The Importance of Resting

Never cut into a filet immediately after it leaves the pan. Let it rest on a warm plate or cutting board for at least 5 to 10 minutes. This allows the muscle fibers to relax and reabsorb the juices. If you cut it too soon, those delicious juices will end up on the plate rather than in the meat.

Key Takeaways:

• Simplicity in seasoning allows the beef’s quality to shine.
• Butter basting adds essential fat and aromatics.
• Aim for medium-rare and always let the meat rest.

Elevating the Meal: Pairings and Sauces

While the filet is spectacular on its own, its mild profile makes it the ultimate partner for side dishes and sauces. If you are planning a special occasion with a 22 Ounce Bone-In Ribeye for one guest and a filet for another, you can create a cohesive menu that highlights both.

Classic Sauces

1. Béarnaise: A sister to Hollandaise, this sauce uses shallots, tarragon, and vinegar to create a creamy, acidic punch that cuts through the richness of the beef.
2. Red Wine Reduction (Bordelaise): Made by simmering red wine, shallots, and beef stock until thick and syrupy, this provides a deep, savory umami.
3. Compound Butters: A simple mixture of butter, blue cheese, or truffle oil can be placed on top of the hot steak just before serving.

Side Dish Inspiration

To maintain the elegance of the meal, consider sides that offer contrasting textures.

• Creamy: Garlic mashed potatoes or a cauliflower purée.
• Crispy: Roasted Brussels sprouts with balsamic glaze or sautéed asparagus.
• Earthy: Wild mushrooms sautéed in butter and sherry.

Surf and Turf

The filet mignon is the standard choice for "Surf and Turf." Its lean texture pairs beautifully with the richness of lobster or jumbo shrimp. You can find excellent seafood options to pair with your steaks in our Shop.

Key Takeaways:

• Sauces like Béarnaise or red wine reductions complement the mild flavor.
• Contrast textures with creamy or crispy side dishes.
• Filet is the premier choice for surf-and-turf combinations.

Selection Guidance for Every Occasion

Not every dinner requires the same cut. Depending on your goals, you might choose different items from our Beef Collection.

For a Romantic Dinner for Two

The 8 Ounce Filet Mignon is the quintessential choice. It is perfectly portioned, elegant, and easy to cook with precision in a single pan.

For a Large Celebration

If you are hosting a crowd and want to provide a showstopper, consider the Tomahawk or the Côte de Boeuf. While these are ribeye cuts, their massive presentation and bone-in flavor provide a different kind of "wow" factor compared to the quiet elegance of the filet.

For the "Flavor First" Enthusiast

If someone in your group finds the filet too mild, suggest the Wagyu Flat Iron. It offers incredible tenderness—second only to the tenderloin—but with significantly more marbling and "beefy" flavor.

Key Takeaways:

• Choose smaller filets for intimate, elegant dinners.
• Use large bone-in cuts like the Tomahawk for visual impact at parties.
• Wagyu Flat Iron is a great alternative for those wanting more fat/flavor.

Storage and Food Safety Basics

When you receive your order from our Home Delivery service, proper handling ensures the quality of the meat is preserved from our door to your table.

Refrigeration

Fresh beef should be stored in the coldest part of your refrigerator (usually the back of the bottom shelf). For the best quality, try to cook your filet mignon within 3 to 5 days of delivery. If you don't plan to eat it within that timeframe, the steaks can be frozen.

Freezing and Thawing

To freeze, wrap the steaks tightly in plastic wrap and then place them in a heavy-duty freezer bag, removing as much air as possible. This prevents freezer burn. When you are ready to cook, the best method for thawing is to move the steak from the freezer to the refrigerator 24 hours in advance. Never thaw a premium steak in the microwave, as this will unevenly cook the edges and ruin the texture.

Basic Hygiene

Always wash your hands before and after handling raw meat. Use separate cutting boards for meat and vegetables to prevent cross-contamination. While a filet can be enjoyed medium-rare, always ensure that the external surfaces are properly seared to eliminate any surface bacteria.

Key Takeaways:

• Store in the coldest part of the fridge and cook within 5 days.
• Thaw slowly in the refrigerator to preserve the delicate texture.
• Maintain strict cross-contamination boundaries in the kitchen.

Conclusion

The mystery of what cut does a filet mignon come from is solved by looking at the quietest muscle in the animal: the psoas major. This unique anatomical origin is what gives the filet its legendary status as the most tender steak available. From the careful butchery of the tenderloin to the art of the perfect butter-basted sear, every step in the journey of a filet mignon is about preserving its refined elegance.

Whether you are treating yourself to a 14 Ounce Bone-In Filet Mignon or planning a multi-course feast with items from our Beef Collection, you now have the knowledge to cook with confidence. The filet mignon isn't just a piece of meat; it’s an experience of luxury that you can bring right into your own kitchen.

At Land and Sea Delivery, we are committed to bringing the finest cuts from the source directly to your table. We invite you to explore our Shop and experience the difference that premium sourcing and expert butchery make. With our reliable Home Delivery, your next world-class meal is only a few clicks away.

FAQ

Is beef tenderloin the same thing as filet mignon?

While they come from the same muscle, they are not exactly the same. The tenderloin refers to the entire long muscle (the psoas major). The filet mignon is a specific steak cut from the smaller, tapered end of that tenderloin. However, in many grocery stores and restaurants, any steak cut from the tenderloin is labeled as a filet mignon.

Why is filet mignon so expensive?

Scarcity is the primary driver of the price. There are only two tenderloins per animal, and they represent a very small percentage of the total weight. Additionally, the tenderloin is highly desirable because of its unmatched tenderness and the fact that there is almost no waste (no bone or heavy fat) for the consumer.

Can I cook filet mignon on a grill?

Yes! Filet mignon is excellent on the grill. Because it is lean, you should cook it over high heat to get a quick sear without overcooking the inside. Using a meat thermometer is highly recommended to ensure you hit that perfect medium-rare mark.

Should I buy bone-in or boneless filet mignon?

A boneless filet is the classic choice for maximum tenderness and ease of eating. A Bone-In Filet Mignon provides a slightly more "beefy" flavor near the bone and makes for a more dramatic plate presentation. Both are exceptionally tender.

How do I know if my filet is "real" or a lookalike?

Authentic filet mignon should never be "mechanically tenderized" (which will be noted on the label). It should also not have added water or salt solutions. Look for a natural, round or slightly oblong shape with fine muscle fibers and a vibrant red color. Sourcing from a trusted provider like Land and Sea Delivery ensures you are getting a genuine, premium cut.

What is the best way to thaw a frozen filet?

The only recommended way to thaw a premium cut is in the refrigerator. Place the steak on a plate (to catch any condensation) and let it sit in the fridge for 24 hours. This slow thaw prevents the ice crystals from damaging the delicate muscle fibers, maintaining the "melt-in-your-mouth" texture.