Filet mignon

Filet mignon is a tender, lean steak cut from the small end of a beef tenderloin, often served as an individual portion.

Beef tenderloin: A long, narrow muscle along the spine of cattle that yields exceptionally tender beef. Filet mignon is cut from its smaller end.
Maillard reaction: A set of heat-driven reactions between amino acids and reducing sugars that brown food and create flavor compounds. A hot surface creates browned flavors that compensate for the steak’s modest fat.
Chateaubriand: A thick preparation of beef tenderloin, traditionally cut from its central portion and served for two or more people. It uses the same muscle but typically presents a larger, shared portion.
Steak au poivre: A French preparation of steak coated with cracked peppercorns and served with a peppercorn sauce. Its assertive pepper and sauce complement filet mignon’s mild flavor.
French cuisine: The culinary traditions and practices associated with France and its regions. The French name and classic preparations shaped filet mignon’s place in restaurant cooking.
Psoas major: A deep muscle running along the lumbar spine that flexes the hip and is little used in cattle. This muscle forms the tenderloin from which the steak is cut.
Searing: Cooking food briefly at high heat to brown its surface. A quick sear forms a flavorful crust around the tender interior.
Beef steak: A slice of beef cut across the muscle fibers and commonly cooked by grilling, broiling, or pan-frying. Filet mignon is a specific steak within this broader food category.
Béarnaise sauce: A warm emulsified sauce made with butter, egg yolks, tarragon, and a wine-vinegar reduction. Its richness and acidity add contrast to a lean tenderloin steak.
Restaurant steakhouse: A restaurant specializing in steaks and other beef dishes. Filet mignon is a standard premium item on many steakhouse menus.

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Sirloin steakCompared with: Its tenderness contrasts with sirloin's usually firmer texture and stronger beef flavor.