Meat · Cut · Short entry
Filet mignon (French butchery)
In French beef butchery the filet mignon is not the tenderloin but a separate muscle inside the rib cage along the first dorsal vertebrae. Interbev says it is usually stewed in daubes and bourguignon, though a well-trimmed piece can be sold as steak. This is a false friend of the American filet mignon.
A false friend
Interbev's page on the beef filet separates the two clearly. The filet is the static muscle beneath the lumbar vertebrae. The filet mignon is a separate muscle inside the rib cage, along the first dorsal vertebrae. Well trimmed it can be sold as bifteck, but it usually goes into slow dishes such as daubes and bourguignon.
Interbev does not name the muscle. The atlas lists it as an internal thoracic muscle without assigning a surface polygon or equating it with American tenderloin steaks.
How it connects
Cut
- related Filet (fillet / tenderloin)
- related Tenderloin (US)
Recipe
- used in Bœuf bourguignon
