The term “filet mignon” is a French term meaning small fillet and originally referred to the beginning portion of the tenderloin that is smaller in size than the center section.  In most butcher shops, the term is now used to refer to any steak that is cut from the tenderloin – sometimes even needing string to hold it together.  At Porter & York, our filet mignon is completely trimmed and taken only from the center of the loin producing a true tenderloin steak.

The tenderloin is a muscle in the loin and is in two different sub-primals – the short loin and sirloin – creating its unique oblong shape.  Flavor in beef is derived from how much a muscle is used and, because of the lack of use, the tenderloin has a very subtle beef flavor and is extremely tender.  Being a very lean steak, the filet is best cooked to no more than medium-rare.