Also called
🇬🇧Fillet steak🇲🇽Filete medallón🇦🇷Medallón de lomo🇫🇷Tournedos🇪🇸Solomillo🇵🇹Medalhão🇧🇷Medalhão de filé🇮🇹Medaglione di filetto🇦🇷Lomo↗🇫🇷Chateaubriand↗
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. |
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