What Does Filet Mignon Come From: Anatomy and History

Table of Contents

1. Introduction
2. The Anatomy of Tenderness: Where It All Begins
3. Decoding the Tenderloin: Sections and Sub-Cuts
4. A Global Perspective: Names and History
5. Choosing the Right Cut for the Occasion
6. The Art of Preparing Filet Mignon
7. Storage and Handling Basics
8. Creating a Complete Menu: Pairings and Sides
9. Conclusion
10. FAQ

Introduction

Did you know that a single steer, weighing upwards of 1,200 pounds, yields only about five to six pounds of the meat used for filet mignon? This startling scarcity is one reason why this particular cut is regarded as the "king of steaks." When you sit down to a candlelit dinner or celebrate a milestone, the presence of a filet mignon on the plate signals a commitment to quality and a refined palate. But beyond its reputation for being expensive and incredibly tender, many home cooks and even seasoned food enthusiasts often find themselves asking: what does filet mignon come from?

Understanding the origin of this cut is not merely a trivia exercise; it is an essential part of becoming a more confident and capable cook. When you understand the anatomy of the animal and the specific function of the muscle, you gain insights into why certain cooking methods work better than others, why the flavor profile is uniquely subtle, and how to select the best possible portion for your next gathering. Whether you are browsing our Beef Collection for a weekend treat or planning a large-scale event, knowing the "why" behind the "what" elevates your entire culinary experience.

The purpose of this article is to provide an exhaustive look at the filet mignon. We will explore the precise anatomical location of the cut, the biological reasons for its famous tenderness, and the historical journey it took to become a staple of American luxury dining. We will also demystify the terminology—explaining the difference between a tenderloin and a filet—and provide practical advice on selection, storage, and preparation. By the end of this guide, you will have a professional-level understanding of this premium cut, empowering you to make informed decisions when you Shop for your next delivery.

At Land and Sea Delivery, we believe that the journey from the land to your table should be transparent and inspiring. Our Home Delivery service is built on the foundation of providing only the finest, most meticulously sourced meats. This post is designed to be your definitive resource, moving beyond simple definitions to explore the nuances of marbling, the benefits of bone-in versus boneless cuts, and the art of the perfect sear.

The Anatomy of Tenderness: Where It All Begins

To answer the question of what does filet mignon come from, we have to look deep into the anatomy of the cattle. Specifically, the filet mignon is cut from the tenderloin, a muscle known scientifically as the psoas major. This muscle is tucked away along the spine, sitting behind the kidney area and stretching from the hip bone up toward the thirteenth rib.

The Psoas Major: A Muscle of Leisure

The reason filet mignon is so tender lies in the daily activity—or lack thereof—of the psoas major. In the world of butchery, there is a simple rule: the more a muscle works, the tougher it becomes. Muscles like the shoulder (chuck) or the leg (round) are constantly in motion, supporting the animal's weight and facilitating movement. This activity builds heavy connective tissue and thick muscle fibers, which require long, slow cooking to break down.

In contrast, the tenderloin is a non-weight-bearing muscle. It exists primarily to help the animal flex its hips or move its back, but it is rarely under significant tension. Because it is so seldom "exercised," the muscle fibers remain extremely fine and delicate. There is very little of the tough collagen or connective tissue that you would find in a Wagyu Flat Iron or a brisket. This lack of resistance is what gives the filet its signature "melt-in-your-mouth" texture.

The Location Within the Tenderloin

While the terms "tenderloin" and "filet mignon" are often used interchangeably, there is a technical distinction. The tenderloin is the entire long, cylindrical muscle. It is shaped somewhat like a long, tapered tube. The "filet mignon" specifically refers to the smaller, tapered end of that tenderloin—the "tail" or the very tip of the muscle.

In many modern American steakhouses and butcher shops, however, the term has evolved. Today, steaks cut from any part of the tenderloin are frequently labeled as filet mignon. However, a true traditionalist would tell you that the very best filets come from the center to the narrow end. When you see a Filet Mignon (8 oz) or a larger Filet Mignon (10 oz), you are looking at a masterfully butchered portion of this prized muscle.

Summary: The filet mignon comes from the psoas major muscle, located along the spine. Because this muscle does very little work, it remains the most tender part of the animal, characterized by fine fibers and minimal connective tissue.

Decoding the Tenderloin: Sections and Sub-Cuts

When a butcher removes the tenderloin from the carcass, they are left with a piece of meat that has three distinct sections: the "head" (the thickest part), the "center-cut," and the "tail" (the narrowest part). Each of these sections has a specific role in the kitchen.

The Head (Tête de Filet)

The large end of the tenderloin is often referred to as the "head." While still incredibly tender, this section is wider and sometimes slightly more marbled than the tail. In French butchery, this might be used for bifteck or cubed for high-end stews and sautés. However, it is also frequently the source of the Bone-In Filet Mignon (14 oz), where the presence of the bone adds a layer of depth and flavor during the cooking process.

The Center-Cut (The Heart)

The middle section is the most uniform in shape and is often considered the "prime" area for cutting steaks. This is where you find the Châteaubriand (a large roast intended for two) and the tournedos. The center-cut provides those perfectly circular, thick medallions that are the hallmark of a luxury steak dinner.

The Tail (Filet Mignon)

As mentioned earlier, the "mignon" in filet mignon translates to "small" or "dainty" in French. Historically, this referred to the very end of the tenderloin. Because it is so small, only a few true filet mignons can be harvested from a single animal. This scarcity, combined with the unparalleled texture, is why you will find these cuts at the top of our Shop listings.

The Role of the Bone: Porterhouse and T-Bone

It is also worth noting that the tenderloin doesn't always have to be removed and sold separately. If the butcher leaves the bone in place while processing the short loin, they create two of the most iconic steaks in the world: the T-bone and the Porterhouse.

If you look at a 36 Ounce Porterhouse, you will see a large "T" shaped bone. On one side is the New York Strip, and on the other is a generous portion of the tenderloin. To be classified as a Porterhouse, the tenderloin section must be at least 1.25 inches wide. This gives you the best of both worlds—the beefy flavor of the strip and the buttery tenderness of the filet.

Summary: The tenderloin is divided into the head, center-cut, and tail. While "filet mignon" technically refers to the small end, it is now a general term for tenderloin steaks. You can also find the filet attached to the bone in a Porterhouse or T-bone steak.

A Global Perspective: Names and History

The story of how we came to call this cut "filet mignon" is as rich as the meat itself. Interestingly, the term did not originate as a description for beef in its native France.

The French Origin

In France, if you were to walk into a traditional boucherie and ask for filet mignon, you would likely be handed a pork tenderloin. For the French, the beef version is more commonly called filet de bœuf. The word "filet" refers to a strip or thread of meat, and "mignon" implies something delicate or cute.

The transition of this term to beef in the United States is often attributed to the influence of French chefs who dominated the fine dining scene in the late 19th and early 20th centuries. These chefs brought their terminology with them, and "filet mignon" eventually became synonymous with the most expensive beef cut on American menus.

Historical Mentions and the O. Henry Legend

One of the most famous literary references to the cut appears in O. Henry’s 1906 short story, "A Cosmopolite in a Cafe." In the story, a sophisticated character discusses enjoying a "filet mignon with champignons." While some credit this story with popularizing the term, newspaper archives show that "filet mignon" was appearing on menus in cities like Chicago and New York as early as the late 1890s.

During this era, European immigrants often adapted their traditional recipes to the ingredients available in the New World. Just as German immigrants in Texas turned veal schnitzel into the beef-based "chicken fried steak," chefs in urban centers took the concept of the delicate pork filet and applied it to the abundant, high-quality beef being produced in the American West.

European Variations

If you are traveling through Europe and looking for this cut, the terminology changes by region:

• United Kingdom: Fillet steak
• Spain: Solomillo
• Italy: Filetto
• Belgium: Filet pur

Regardless of the name, the appeal remains the same: a lean, elegant cut that represents the pinnacle of beef quality. At Land and Sea Delivery, we respect these traditions while ensuring our Beef Collection meets the highest modern standards of sourcing and freshness.

Summary: While "filet mignon" originally referred to pork in France, it became the standard American term for beef tenderloin in the late 19th century. Its name reflects its delicate nature and "dainty" appearance.

Choosing the Right Cut for the Occasion

When you decide to Shop for steak, the options can be overwhelming. Understanding the differences between various cuts helps you tailor the meal to your specific needs.

Filet Mignon vs. Ribeye

One of the most common debates among steak lovers is filet vs. ribeye. A Boneless Ribeye (Prime, 16 oz) is famous for its heavy marbling and intense fat content, which leads to a very robust, "beefy" flavor.

On the other hand, the filet mignon is prized for its lean profile and subtle flavor. Choose a filet when you want a refined, elegant meal where the texture is the star. Because it is leaner, it is often the preferred choice for those who want a premium experience without the heaviness of a highly marbled cut.

Bone-In vs. Boneless

For most, the classic Filet Mignon (8 oz) is the standard. It is easy to cook, easy to plate, and consistently tender. However, the Bone-In Filet Mignon (14 oz) offers a unique variation. Leaving the bone attached does two things:

1. Flavor Transfer: As the steak cooks, the marrow and compounds within the bone can subtly enhance the surrounding meat.
2. Insulation: The bone acts as an insulator, slowing down the cooking process near the center and helping the meat retain its juices.

When to Choose Other Cuts

If you are feeding a large crowd and want a more dramatic presentation, a Tomahawk or a Côte de Boeuf provides a "wow" factor that a single filet cannot match. However, for an intimate dinner or a celebration where precision and tenderness are paramount, the filet remains the gold standard.

Summary: Choose filet mignon for its tenderness and lean profile. Opt for boneless for a classic experience or bone-in for added flavor. For more intense marbling or larger groups, consider ribeye or larger bone-in roasts.

The Art of Preparing Filet Mignon

Because you now know what does filet mignon come from and why it is so lean, you can adjust your cooking technique to protect that delicate structure. The biggest mistake home cooks make with a filet is overcooking it. Since there is very little fat to lubricate the muscle fibers, a well-done filet can quickly become dry and chewy.

Seasoning and Preparation

Start with a high-quality cut from our Home Delivery service.

• Tempering: Take the steak out of the refrigerator about 30 to 45 minutes before cooking. Bringing it closer to room temperature ensures even cooking.
• Drying: Pat the surface completely dry with paper towels. Moisture is the enemy of a good sear; if the surface is wet, the meat will steam rather than brown.
• Seasoning: A premium steak doesn't need much. Use a generous amount of kosher salt and freshly cracked black pepper. Because the filet is thick, don't be afraid to season the sides as well.

The Perfect Sear

To achieve a restaurant-quality crust, use a heavy-bottomed pan—ideally cast iron.

1. High Heat: Heat the pan until it is shimmering hot. Use an oil with a high smoke point, such as grapeseed or avocado oil.
2. The Sear: Place the steak in the pan and leave it alone for 3-4 minutes until a deep brown crust forms. Flip and repeat.
3. Butter Basting: During the last two minutes of cooking, add a knob of high-quality butter, a few cloves of smashed garlic, and a sprig of thyme or rosemary to the pan. Spoon the foaming, flavorful butter over the steak repeatedly. This adds the richness that the lean cut lacks naturally.

Doneness and Resting

We recommend cooking filet mignon to medium-rare (130°F to 135°F) or medium (140°F to 145°F). At these temperatures, the muscle fibers remain relaxed and juicy.

The most critical step is the rest. Transfer the steak to a warm plate and let it sit for at least 5 to 10 minutes. This allows the internal juices, which were pushed to the center by the heat, to redistribute throughout the meat. If you cut it too soon, those juices will end up on the cutting board rather than in your mouth.

Summary: Success with filet mignon requires a high-heat sear followed by butter basting to add richness. Always aim for medium-rare and never skip the resting period.

Storage and Handling Basics

When you order from the Land and Sea Delivery Shop, you are receiving a fresh, premium product. Maintaining that quality until it reaches the pan is essential for food safety and flavor.

Short-Term Storage

If you plan to cook your steak within 48 hours, keep it in the coldest part of your refrigerator, ideally on the bottom shelf to prevent any cross-contamination. Keep it in its original vacuum-sealed packaging until you are ready to begin the tempering process.

Long-Term Storage

If you aren't cooking your Beef Collection items immediately, they can be frozen. The vacuum sealing used by Land and Sea Delivery is excellent for preventing freezer burn. To thaw, move the steak to the refrigerator 24 hours before you plan to cook. Never thaw premium steaks in the microwave or in hot water, as this destroys the delicate texture of the psoas major.

Food Safety

Always wash your hands and sanitize surfaces after handling raw meat. Use a dedicated cutting board for proteins to ensure a clean and safe kitchen environment. By following these basic steps, you ensure that every meal delivered to your door remains as fresh and safe as possible.

Summary: Store fresh steaks in the coldest part of the fridge for up to two days or keep them in their vacuum-sealed packaging in the freezer. Thaw slowly in the refrigerator to preserve the meat's integrity.

Creating a Complete Menu: Pairings and Sides

A steak as elegant as the filet mignon deserves accompaniments that complement its subtle flavors without overpowering them. Because the filet is lean, it pairs beautifully with rich sauces and earthy sides.

Classic Sauces

While a perfectly cooked steak stands on its own, a sauce can elevate the experience:

• Béarnaise: A rich, buttery tarragon sauce that provides a classic French touch.
• Red Wine Reduction: Deep, savory notes that mirror the "steakhouse" vibe.
• Peppercorn (Au Poivre): Adds a spicy bite that contrasts with the tender meat.

Ideal Sides

Think of textures that contrast with the softness of the meat.

• Starch: Garlic mashed potatoes or a simple risotto provide a creamy base.
• Vegetables: Roasted asparagus, sautéed spinach, or the earthy notes of a Crispy Maitake Mushroom (often recommended with our bone-in cuts) are excellent choices.

Wine Pairing

For a filet mignon, a Pinot Noir is often the top recommendation. Its lighter body and fruit-forward notes won't overwhelm the delicate beef, especially if you are enjoying a boneless cut like our Filet Mignon (10 oz). If you are opting for a 36 Ounce Porterhouse, you might move toward a slightly bolder Cabernet Sauvignon to stand up to the strip side of the steak.

Surf and Turf Inspiration

For a truly decadent meal, pair your filet with fresh seafood. Adding a lobster tail or seared scallops creates a "surf and turf" combination that highlights the best of both worlds—the tenderness of the land and the sweetness of the sea.

Summary: Pair filet mignon with rich sauces like Béarnaise and earthy vegetables. A Pinot Noir is the ideal wine pairing, and adding seafood can transform the meal into a luxury "surf and turf" experience.

Conclusion

Understanding what does filet mignon come from is the first step in mastering the art of the home-cooked steak. We have explored how this prized cut originates from the psoas major—a muscle that remains incredibly tender because it does very little work. We’ve looked at the history of its name, the nuances of its anatomy, and the best ways to prepare it to ensure that every bite is as succulent as possible.

The beauty of the filet mignon lies in its simplicity and its elegance. It is a cut that doesn't need to hide behind heavy marinades or complex preparations. When you start with a high-quality product, such as those found in our Beef Collection, half the work is already done for you. Whether you prefer the classic Filet Mignon (8 oz) or the flavorful Bone-In Filet Mignon (14 oz), you are participating in a long-standing tradition of culinary excellence.

At Land and Sea Delivery, we are dedicated to bringing this level of quality directly to your kitchen. We take pride in sourcing the freshest, most premium meats and seafood so that you can focus on what matters most: creating memorable meals for your friends and family.

Are you ready to elevate your next dinner? We invite you to explore our full range of offerings. Visit our Shop today to browse our curated selections, and take advantage of our reliable Home Delivery service to bring the steakhouse experience to your table. From the field to your fork, we are your partner in exceptional dining.

FAQ

How many filet mignons are in one cow?

Because the tenderloin is a relatively small muscle and the true "filet mignon" comes from the tapered end, a single animal typically yields only about 4 to 6 pounds of total tenderloin meat. This equates to just a handful of individual steaks, which contributes to their premium status and price.

What is the difference between a filet and a tenderloin?

The tenderloin is the whole muscle (the psoas major). The filet mignon is a steak cut from that muscle. While the name technically refers to the smaller end of the tenderloin, most people use "filet mignon" to describe any steak cut from the tenderloin.

Is filet mignon better than ribeye?

"Better" is a matter of preference. If you value tenderness above all else and prefer a leaner cut, the filet mignon is superior. if you prefer an intense, beefy flavor and don't mind a higher fat content and more texture, you might prefer a Boneless Ribeye (Prime, 16 oz).

How should I store my steak if I’m not cooking it today?

If you receive a delivery and aren't cooking it within two days, keep it in its original vacuum-sealed packaging and place it in the freezer. For the best results, thaw it slowly in the refrigerator for 24 hours before you plan to cook it.

Can I cook filet mignon on a grill?

Absolutely. While many prefer the butter-basting method of a cast-iron skillet, grilling a filet mignon adds a wonderful smoky char. Just be careful to use a meat thermometer; because the cut is thick and lean, it can overcook quickly over the high, dry heat of a grill.

Why is the filet mignon so much more expensive than other steaks?

The price is a result of supply and demand. The tenderloin makes up a very small percentage of the animal's total weight, yet it is the most sought-after cut due to its unparalleled tenderness. This scarcity drives the market value higher than more abundant cuts like the Outside Skirt Steak (8 oz).

What temperature is medium-rare for a filet?

For a perfect medium-rare, aim for an internal temperature of 130°F to 135°F. Remember that the temperature will continue to rise by about 5 degrees while the meat rests, so you may want to pull it off the heat when it hits 125°F to 130°F.