Filet Mignon

Believed to be one of the most prized cuts of beef, largely because it is considered to be the most tender, is the Filet Mignon. Cut from the end of the tenderloin region of the beef cattle, which is situated amongst the short loin region, this cut of beef is incredibly lean and has an extraordinary texture that makes each bite melt in your mouth.


Basic Terminology

The name derives itself from French, with “Filet” meaning boneless, and “Mignon” meaning small, dainty, and delicate. Together, Filet Mignon usually refers to the part of the narrower end of the tenderloin as it moves into the short loin region. However, if you are ever in France and order a “Filet Mignon,” you might actually be served a pork tenderloin rather than beef. This is because American chefs adopted the word to refer to the cut of beef taken from the small end of the tenderloin, while in France this cut of beef is actually called filet de bœuf. Nevertheless, cuts from all parts of the tenderloin are also commonly referred to as Filet Mignon. More specifically, the French terms for cuts taken from the smaller end of the tenderloin is tournedos, while the term generally used for cuts taken from the larger section of the tenderloin is châteaubriand.



While this cut of beef tends to be on the more expensive side, the ways to prepare it are extremely various. One of the more simple preparations is to simply pan sear the filet with butter and herbs; this is the preparation you will see most commonly, as it will tend to guarantee a superb flavor while maintaining the filet’s amazing natural texture. Besides pan searing, the Filet Mignon is also commonly served raw as steak tartare. The châteaubriand region of the filet is often roasted, sliced thin, and served with a reduction sauce. And finally, a more interesting preparation is known as beef wellington, which is when the filet is coated in pate and wrapped with a puff pastry.

When you order Filet Mignon, or prepare it yourself, you will want to make sure to keep the degree of doneness lower than usual. The main reason for this is because the main attribute that makes Filet Mignon so incredible is its extraordinary texture and tenderness that will make every single bite melt in your mouth. Due to this, it is better to keep the degree of doneness of a Filet Mignon more near rare or medium rare because it will maintain this texture and tenderness better than any degree of doneness past this.


Wine Pairing

Despite being the most tender cut of beef, Filet Mignon is actually very low on fat content, and thus is usually cooked with some type of fatty liquid or bacon wrapped to introduce more rich flavor. Because of this, wines with solid acidity and soft tannins tend to pair better with the Filet Mignon, producing a smooth balance, and mutually enhancing each other flavor.

With this in mind, the best wines to pair with a Filet Mignon tend to be a younger Cabernet Sauvignon or Bordeaux. At LB Steak, we offer the 2015 Cabernet Sauvignon “Union Sacré, ‘Le Passion du Diable,’” and the 2013 California Bordeaux “The Paring,” both of which are perfect wines to pair with a tender and juicy Filet Mignon.


Filet Mignon at LB Steak

Here at LB Steak, we guarantee that our Filet Mignon is of the highest quality and cooked to perfection. For both our lunch and dinner menu, we offer a 6 oz and 8 oz Filet Mignon, as well as a 14 oz double Filet Mignon. Along with this, our lunch menu also includes a Lunch Plate which includes a pan roasted 6 oz Filet Mignon, fingerling potatoes, spinach, and blue cheese.