Why Is Filet Mignon Called That

Table of Contents

1. Introduction
2. The Linguistic Roots: Breaking Down the French
3. The Great Culinary Confusion: France vs. America
4. The Literary Connection: O. Henry and the Rise of a Legend
5. Anatomy of the Cut: Why Is It So Tender?
6. Selecting the Right Filet for Your Occasion
7. Mastering the Preparation: How to Cook Filet Mignon
8. Creative Menu Pairings and Presentations
9. Handling, Storage, and Food Safety
10. The Cultural Legacy of the Filet Mignon
11. Conclusion
12. FAQ

Introduction

If you have ever sat at a white-clothed table and scanned a high-end menu, your eyes likely gravitated toward a specific entry: the filet mignon. Often crowned as the "King of Steaks," this cut carries an aura of sophistication and luxury that few other ingredients can match. It is the gold standard for tender beef, known for a texture so delicate that it is frequently described as "melt-in-your-mouth." But have you ever paused to wonder why we use such a specific, melodic French term for this particular cut of meat, especially when much of our steakhouse vocabulary feels decidedly more rugged?

The answer to the question "why is filet mignon called that" is a fascinating journey through linguistic evolution, literary history, and the crossing of cultural borders. While the name sounds as though it was plucked straight from a Parisian bistro, the way we use the term in North America is actually quite distinct from its origins in France. For home cooks and professional chefs alike, understanding the history of this name does more than just provide table talk; it offers a deeper appreciation for the craftsmanship involved in butchery and the culinary heritage that brings such premium cuts to our Beef Collection.

In this exploration, we will dive deep into the etymology of the phrase, uncovering its literal French meaning and how an American short story writer helped cement its status in the English lexicon. We will also look at the biological reasons why this cut is so prized, comparing it to other heavy hitters like the Tomahawk or the 36 Ounce Porterhouse. Beyond history, we will provide you with a masterclass on selecting, preparing, and serving this elite steak to ensure that every time you order from our Shop, you achieve restaurant-quality results in your own kitchen.

By the end of this article, you will not only know why is filet mignon called that, but you will also understand the nuances of the beef tenderloin and how to elevate your next dinner party with the finest offerings from Land and Sea Delivery.

The Linguistic Roots: Breaking Down the French

To understand why is filet mignon called that, we must first look at the literal translation of the words. The term is entirely French, composed of two distinct parts that perfectly describe the physical characteristics of the cut.

The Meaning of "Filet"

In French, the word filet (pronounced fee-lay) translates to a "thread" or a "strip." In a culinary context, it refers to a boneless cut of meat or fish that has been carefully removed from the bone. This implies a level of precision in butchery. Unlike a Bone-In Ribeye (22 oz), which celebrates the ruggedness of the bone and the surrounding fat, a filet represents the "thread" of muscle that is refined, clean, and stripped of excess.

The Meaning of "Mignon"

The second half of the name, mignon (pronounced mee-nyon), is where the charm lies. In French, mignon means "cute," "dainty," "pretty," or "fine." When applied to a steak, it characterizes the cut as something elegant and small. Traditionally, a filet mignon is not a massive slab of beef; it is a small, thick medallion. This "dainty" nature is exactly what set it apart from the larger, tougher cuts of meat that were common in early 20th-century kitchens.

Together, the phrase literally translates to "dainty fillet" or "cute strip." It suggests a level of delicacy and refinement that justifies its position at the top of the culinary hierarchy.

Summary of Key Points

• Filet: Translates to "thread" or "strip," referring to a boneless, refined cut.
• Mignon: Means "dainty," "cute," or "fine," highlighting the small, elegant nature of the portion.
• Literal Meaning: "Dainty fillet," reflecting the cut's size and tenderness.

The Great Culinary Confusion: France vs. America

One of the most surprising aspects of why is filet mignon called that is that if you were to walk into a traditional butcher shop in France and ask for a "filet mignon," you might not get beef at all.

The French Definition

In France, the term filet mignon historically and primarily refers to the tenderloin of a pig (pork) or sometimes veal. It is rarely used to describe beef. When the French refer to the tenderest part of the cow, they use different terms depending on which part of the muscle they are cutting. The small, central portion of the beef tenderloin is often called tournedos, while the larger, thicker end is known as the Châteaubriand. The general term for the beef tenderloin is filet de bœuf.

The American Adaptation

So, why do we use a French name for a beef cut that the French themselves don't call by that name? The shift occurred in the late 19th and early 20th centuries. During this era, French cuisine was the height of fashion in American high society. Hotels and fine-dining restaurants across the United States sought to give their menus an air of international prestige.

American chefs and restaurateurs likely adopted the term because "filet mignon" sounded more exotic and luxurious than "beef tenderloin." It was a branding masterstroke. By borrowing a French term that signified "dainty" and "fine" and applying it to the most tender cut of beef available, they created a permanent association between the name and a premium dining experience.

International Variations

Because the term is used differently across the globe, it is helpful to know what to look for when traveling or sourcing meat from different regions:

• United Kingdom and South Africa: Often simply called "fillet steak."
• Australia and New Zealand: Frequently referred to as "eye fillet."
• France: Filet de bœuf (for beef) or tournedos.
• Spain: Solomillo.

Regardless of what it is called, the quality remains consistent when you source through our Home Delivery service, where we focus on the highest standards of North American butchery.

Summary of Key Points

• In France, filet mignon typically refers to pork or veal, not beef.
• The term was popularized in the U.S. as a way to add French prestige to menus.
• Global terms vary, with "eye fillet" and "fillet steak" being common alternatives in English-speaking countries.

The Literary Connection: O. Henry and the Rise of a Legend

While chefs played a role, many culinary historians point to a specific literary moment as the catalyst for the term’s widespread popularity in the English language.

"A Service of Love" (1906)

William Sydney Porter, better known by his pen name O. Henry, was a master of the short story. In his 1906 collection The Four Million, he wrote a story titled "A Service of Love." In this tale, one of the characters mentions wanting to eat "filet mignon with champignons" (mushrooms) after coming into money.

This is often cited as the first time the term appeared in American literature to describe an expensive, luxurious beef steak. O. Henry’s stories were immensely popular, and his depiction of the filet mignon as the ultimate reward for success helped cement the cut’s identity in the American psyche. It became synonymous with the "nouveau riche" and the sophisticated urban lifestyle of early 20th-century New York.

Earlier Newspaper Records

While O. Henry may have popularized the term, researchers have found that it was already appearing in American newspapers as early as the late 1890s. For example, an 1898 edition of the Harlan County Journal in Nebraska mentioned a man choosing between "Grouse and Filet Mignon." In 1901, the Chicago Tribune featured a recipe for it by Chef Theodore Pierrot of the Wellington Hotel. These records show that the "dainty fillet" was already a staple of elite American hotel dining before it ever hit the pages of popular fiction.

Summary of Key Points

• O. Henry's 1906 short story helped solidify the steak's reputation as a luxury item.
• Newspaper records from 1898 and 1901 prove the term was already in use in upscale American hotels.
• The name evolved from a niche culinary term to a household name representing the pinnacle of beef.

Anatomy of the Cut: Why Is It So Tender?

Understanding why is filet mignon called that is only half the story; understanding why it is so highly valued requires a bit of bovine anatomy. The filet mignon is cut from the psoas major muscle, part of the tenderloin that sits along the spine of the cow.

The Psoas Major

The reason the filet is so tender is simple: the muscle doesn't do much work. Unlike the shoulder or leg muscles, which are used for movement and weight-bearing, the tenderloin is tucked inside the rib cage near the backbone. Because this muscle is rarely exercised, it doesn't develop the heavy connective tissue or tough muscle fibers found in other cuts.

When you browse our Beef Collection, you’ll notice that cuts like the Outside Skirt Steak (8 oz) have much more visible grain and texture. This is because the skirt steak is a hardworking muscle with deep flavor but more "chew." The filet mignon, by contrast, is virtually fiber-less by comparison.

Scarcity and Value

Another reason for its high-status name is its scarcity. A whole cow might weigh over 1,000 pounds, but the total amount of tenderloin suitable for filet mignon is quite small—usually only about 10 to 12 pounds per animal. This limited supply, combined with its unmatched tenderness, makes it one of the most expensive and sought-after cuts in our Shop.

Comparing the Cuts

It is important to distinguish the filet mignon from its "roommates" in the tenderloin:

• The Tail: The thin, tapered end of the tenderloin, often used for tips or stir-fry.
• The Center Cut: This is the true filet mignon—the uniform, cylindrical portion.
• The Head: The thickest end, often used for Châteaubriand (a roast for two).

You can also find the filet as part of larger, bone-in cuts. In a 36 Ounce Porterhouse, the smaller side of the T-shaped bone is the tenderloin (filet), while the larger side is the New York Strip.

Summary of Key Points

• Psoas Major: A non-weight-bearing muscle with very little connective tissue.
• Texture: Fine-grained and incredibly tender due to lack of exercise.
• Scarcity: Only a small percentage of the cow yields this specific cut.

Selecting the Right Filet for Your Occasion

When you are looking to bring this premium experience home via Home Delivery, choosing the right portion size and style is essential. At Land and Sea Delivery, we offer several variations to suit your specific needs.

Portion Size Matters

• Filet Mignon (8 oz): This is the classic "mignon" size. It is perfect for a refined dinner where you want to leave room for sides and appetizers. It is the quintessential choice for a romantic date night.
• Filet Mignon (10 oz): A slightly more robust portion for those with a heartier appetite who still want that signature tenderness.

Bone-In vs. Boneless

While the traditional "dainty" filet is boneless, the Bone-In Filet Mignon (14 oz) has become a favorite among steak connoisseurs. Leaving the bone intact during the cooking process provides two main benefits:

1. Flavor Transfer: Some chefs believe the marrow and minerals from the bone seep into the meat, adding a subtle depth that the lean filet sometimes lacks.
2. Thermal Insulation: The bone helps the meat cook more evenly near the center, acting as a buffer against high heat.

For the Flavor Enthusiast

If you love the tenderness of a filet but want a more intense, buttery flavor, you might consider the Wagyu Flat Iron. While it isn't a filet mignon by definition, its high marbling offers a similarly tender experience with a richer profile.

Summary of Key Points

• 8 oz: Best for classic, elegant plating.
• 10 oz: Ideal for a more substantial meal.
• Bone-In: Offers enhanced flavor and a stunning visual presentation.

Mastering the Preparation: How to Cook Filet Mignon

Because the filet mignon is lean and prized for its texture, it requires a different approach than a high-fat cut like the Boneless Ribeye (Prime, 16 oz). There is very little fat to render, so the goal is to create a beautiful crust while keeping the interior as succulent as possible.

Seasoning Basics

The flavor of a filet is mild and elegant. You don't want to overwhelm it with heavy marinades. High-quality sea salt and freshly cracked black pepper are often all you need. Season the meat at least 30 minutes before cooking to allow the salt to penetrate the fibers and help form a crust.

The Pan-Sear and Butter Baste

This is the gold standard for cooking a filet mignon at home:

1. High Heat: Use a cast-iron skillet. Get it ripping hot with a high-smoke-point oil.
2. The Sear: Sear the steak for 2-3 minutes per side until a deep brown crust forms. Don't forget to sear the thick edges!
3. The Baste: Lower the heat and add a large knob of butter, several smashed garlic cloves, and a few sprigs of fresh thyme or rosemary.
4. Spoon it Over: As the butter foams, spoon it continuously over the steak. This adds moisture and a nutty, aromatic finish.

Doneness Guidance

Because it is so lean, filet mignon is best enjoyed Rare or Medium-Rare.

• Rare (120-125°F): Cool red center.
• Medium-Rare (130-135°F): Warm red center—this is the sweet spot for the best texture.
• Medium (140-145°F): Pink center. Beyond this, the meat can begin to lose its signature silkiness.

The Importance of Resting

Never cut into a steak immediately after it leaves the pan. Let your filet rest for at least 5 to 10 minutes. This allows the juices to redistribute. If you cut it too soon, those precious juices will end up on the cutting board instead of in the meat.

Summary of Key Points

• Use simple seasoning to let the meat’s quality shine.
• Pan-searing with a butter baste adds flavor and a perfect crust.
• Aim for medium-rare to maintain tenderness.
• Resting the meat is non-negotiable for a juicy result.

Creative Menu Pairings and Presentations

Since the name itself implies a "dainty" and "pretty" presentation, how you serve your steak is just as important as how you cook it. When you source from our Beef Collection, you are starting with a blank canvas of culinary excellence.

Classic "Surf and Turf"

Pairing a filet with premium seafood is the ultimate luxury. Consider serving your steak alongside lobster tails or jumbo scallops. This combination balances the earthy richness of the beef with the sweet, delicate flavors of the sea.

Iconic Sauces

While a great steak stands on its own, a well-crafted sauce can elevate the experience:

• Béarnaise: A classic French tarragon and butter sauce that complements the leanness of the beef.
• Red Wine Reduction: Use a bold Cabernet Sauvignon to create a syrupy, savory glaze.
• Au Poivre: A peppercorn crust with a cognac cream sauce for those who like a bit of a "kick."

Elegant Side Dishes

To keep with the refined theme of the filet mignon, choose sides that offer texture and contrast:

• Garlic Mashed Potatoes: Silky smooth to match the texture of the meat.
• Roasted Asparagus: Provides a crisp, fresh snap.
• Sautéed Mushrooms: A nod to O. Henry’s "filet mignon with champignons."

Summary of Key Points

• Surf and Turf: Elevate the meal with premium seafood pairings.
• Sauces: Use Béarnaise or red wine reductions for a professional touch.
• Sides: Match the steak's silkiness with smooth purées or crisp vegetables.

Handling, Storage, and Food Safety

When you receive your order from Land and Sea Delivery, handling it correctly ensures the safety and quality of your meal. Whether you are preparing a Boneless New York Strip Steak (14 oz) or a delicate filet, these principles apply.

Upon Delivery

Our Home Delivery ensures your products arrive at the peak of freshness. Upon arrival:

• Transfer the meat immediately to the coldest part of your refrigerator.
• If you don't plan to cook it within 2-3 days, it should be frozen in its original airtight packaging to prevent freezer burn.

Safe Thawing

The best way to thaw a frozen filet is in the refrigerator overnight. This slow thaw preserves the cellular structure of the meat, ensuring it remains tender when cooked. Never thaw premium steaks in the microwave or in hot water, as this can lead to uneven cooking and safety risks.

Cross-Contamination

Always use separate cutting boards for raw meat and vegetables. Wash your hands, utensils, and surfaces thoroughly after handling raw beef to maintain a clean and safe kitchen environment.

Summary of Key Points

• Refrigerate immediately; freeze if not using within 48-72 hours.
• Thaw slowly in the refrigerator for best quality.
• Practice strict hygiene to prevent cross-contamination.

The Cultural Legacy of the Filet Mignon

Why is filet mignon called that? Ultimately, the name has survived for over a century because it successfully captures an emotion. It isn't just a description of a muscle; it is a promise of an experience. When we see "filet mignon" on a menu or in our Shop, we aren't just thinking about dinner; we are thinking about celebrations, milestones, and the reward for a job well done.

From the high-society hotels of the 1890s to the modern home kitchen, the "dainty fillet" remains the undisputed champion of elegance. It represents the pinnacle of what can be achieved through careful sourcing and expert butchery. Whether you prefer the classic Filet Mignon (8 oz) or the impressive Côte de Boeuf for a larger gathering, the legacy of French-inspired American steak culture continues to thrive.

As we look toward the future of fine dining, the filet mignon stands as a testament to the fact that quality never goes out of style. It is a cut that demands respect in the kitchen and delivers unparalleled satisfaction at the table.

Conclusion

The journey into why is filet mignon called that reveals a story much richer than a simple menu entry. It is a blend of French etymology, American marketing genius, and the timeless appeal of literary luxury. We have learned that while "filet mignon" means "dainty fillet," its impact on our culinary world is anything but small. From the quiet psoas major muscle to the bustling kitchens of early 20th-century Chicago and New York, this cut has earned every bit of its "King of Steaks" title.

Whether you are planning an intimate anniversary dinner or simply want to treat yourself to the finest beef available, understanding the history and preparation of the filet mignon allows you to approach your cooking with confidence. By choosing Land and Sea Delivery, you are not just buying meat; you are accessing a heritage of quality and a commitment to freshness.

We invite you to explore our full Beef Collection, where you can find everything from the delicate filet to the massive Tomahawk. Let us bring the steakhouse experience directly to your kitchen with our reliable Home Delivery service. Browse our Shop today and discover why thousands of home cooks and professional chefs trust us for their most important meals.

FAQ

What is the difference between a filet mignon and a tenderloin?

The tenderloin is the entire long, muscle (the psoas major). The filet mignon is a specific steak cut from the smaller, center portion of that tenderloin. While people often use the terms interchangeably, the filet mignon is essentially the most "premium" part of the whole tenderloin.

Why is filet mignon more expensive than other steaks?

The price is driven by two factors: tenderness and scarcity. A cow only provides a very small amount of tenderloin (usually less than 2% of the total weight). Because it is the most tender muscle on the animal and is in very high demand, the price reflects its rarity.

Can I cook filet mignon on a grill?

Yes, you can grill a filet mignon, but you must be careful. Because it is lean, it can dry out quickly over open flames. We recommend using a two-zone grilling method: sear it over high heat to get grill marks, then move it to a cooler part of the grill to finish reaching your desired internal temperature.

How should I store my steaks if I am not cooking them today?

If you plan to cook your steaks within 48 hours, keep them in the coldest part of your refrigerator in their original packaging. For longer storage, freeze them. Our vacuum-sealed packaging is designed to maintain freshness and protect against freezer burn.

Is filet mignon better than ribeye?

It depends on what you value! If you want the absolute most tender, lean, and elegant texture, filet mignon is the winner. If you prefer a more robust, "beefy" flavor and don't mind extra fat (marbling), a Boneless Ribeye (Prime, 16 oz) might be your preference.

What is the best way to ensure I don't overcook it?

Use a digital meat thermometer. Because the filet is thick, it’s hard to judge doneness just by looking at it. Pull the steak off the heat when it is about 5 degrees below your target temperature, as "carryover cooking" will happen while the meat rests.

Does Land and Sea Delivery offer gift options for these steaks?

Absolutely. Many of our customers use our Home Delivery service to send premium cuts from our Beef Collection to friends and family for holidays, birthdays, or as a thank-you gift. High-quality steak is a gift that is always appreciated.