The filet mignon is a small cut of tenderloin located on the back rib cage of a cow. Meat from this particular region is typically tender, as it is not a weight-bearing portion of the animal.
True cuts of filet mignon usually measure about 1 inch in diameter. The small tender cut of meat is taken from the tail end of a tenderloin piece. While the filet mignon is very soft, it somewhat lacks the flavor of beef and is best served using sauce. The phrase "filet mignon" comes from the French language and roughly translates to "thick slice dainty."
