This a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass. In French it can refer to the tenderloin of several animals but is mostly used to refer to cuts of beef tenderloin.
The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon.
Due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat.
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