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Find Filet mignon or its closest English equivalent
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Filet mignon
Also called
🇬🇧Fillet steak🇲🇽Filete medallón🇦🇷Medallón de lomo🇫🇷Tournedos🇪🇸Solomillo🇵🇹Medalhão🇧🇷Medalhão de filé🇮🇹Medaglione di filetto🇦🇷Lomo↗🇫🇷Chateaubriand↗
Rangermike at en.wikipedia, CC BY-SA 3.0, via Wikimedia Commons — Beef tenderloin.jpg
Filet mignon is a thick, round steak cut from the narrow end of the tenderloin. It is the most tender steak available, with a fine, buttery texture and mild flavor. Because it is very lean it is often wrapped in bacon or served with rich sauces to add fat and flavor. Best cooked quickly over high heat to medium-rare.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Filet mignonprimary | The term is used for individual steaks cut from the tenderloin, typically 1.5–2 inches thick |
| 🇬🇧United Kingdom | Fillet steak | |
| 🇲🇽Mexico | Filete medallón | In Mexico sold as medallón or filete mignon, often the same cut as filete but portioned into rounds |
| 🇦🇷Argentina | Medallón de lomo | In Argentine usage, 'Lomo' alone refers to the whole tenderloin (cut 8 Lomo); the filet-mignon medallion-cut form is 'Medallón de lomo' or 'Bife de lomo'. |
| 🇫🇷France | Tournedos | In France the classic preparation is Tournedos Rossini — filet mignon topped with foie gras and truffle |
| 🇪🇸Spain | Solomillo | |
| 🇵🇹Portugal | Medalhão | |
| 🇧🇷Brazil | Medalhão de filé | |
| 🇮🇹Italy | Medaglione di filetto | |
| 🇩🇪Germany | Filet Mignon | French loanword used for the small medallion at the tail of the tenderloin; 'Rinderfilet-Medaillon' also used. |
What to ask for
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Classic recipe
Get this cut right
$ · indoor steak searing and plancha-style cooking
Build a crust on a lean fillet before the centre overcooks
Hard sears when a grill is unavailable or inconvenient.
Lodge 12-Inch Cast Iron Skillet
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