The Filet Mignon
AKA The Tenderloin
What is a Filet Mignon Steak?
Filet mignon is a lean, tender cut of beef from the small end of the tenderloin, which is located near the spine of the cow. The tenderloin is the most well-known muscle on a cow, and is also the most tender. It's often considered the best-tasting part of a cow. A 4-ounce serving of filet mignon has about 255 calories, 29 grams of protein, and only 5 grams of fat. It’s also a good source of iron, zinc, selenium and B vitamins. The filet mignon is best cooked to an internal temperature of 145°F. Some top recipe ideas for this cut are filet mignon with roasted garlic butter, filet mignon with red wine sauce and filet mignon with mushroom sauce.
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Filet Mignon Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Sear | Med-High | 10-15 mins | 145°F |
| Grill | 450°F | 15-18 mins | 145°F |
| Sous Vide | 135°F | 1.5-3 hrs | 145°F |
Note: The above guidelines are only guardrails. Stoves, pans and steak thickness vary; to achieve a perfectly cooked Filet Mignon, it's always good to have a meat thermometer handy and check internal temp regularly.
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Filet Mignon FAQ
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The filet mignon is one of the most prized cuts for its tenderness but it does not pack a fatty, juicy flavor punch like a ribeye.
