Filet Mignon is considered the most tender cut of beef, and also one of the most expensive. Very popular in high end restaurants. The average cow provides no more than 4-6 pounds of filet, which is why it is so expensive. The muscle is non-weight bearing so it receives very little exercise, which makes it tender.
Filet mignon is generally a thick steak and many times you will find them at the butcher cut and ready to go, sometimes wrapped in bacon.
The usual method for cooking the filet is high heat.Â
Despite the tenderness and the expensiveness of the filet mignon, many people feel a ribeye steak is actually more flavorful. Include me in this group. Then again, I prefer a Miller Lite to a Michelob. Â
