Which cut of beef is the filet mignon?

The filet mignon is derived from the tenderloin cut of beef. This particular cut is known for its tenderness and is one of the most sought-after cuts due to its rich flavor and buttery texture. The tenderloin runs along the spine of the animal and is not used for weight-bearing, which contributes to its tenderness. As a result, filet mignon is typically more expensive and highly regarded in steak dishes.

In contrast, cuts such as ribeye come from the rib section and have more marbling, which can lead to a richer flavor profile but less tenderness compared to the filet. Sirloin is a broader category that encompasses cuts from the rear of the animal and varies more in tenderness. Brisket comes from the breast or lower chest and is usually cooked low and slow due to its toughness, making it quite different from the fine tenderness of filet mignon. Understanding these distinctions helps clarify why the filet mignon is categorized specifically as a cut from the tenderloin.