We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Filet Mignon?

By Sherry Holetzky
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Filet mignon is, quite simply, a high quality cut of steak. It is an extra thick cut, from the tenderloin, that is very tasty, extremely lean and usually the most tender cut available. While some people find other cuts to be more flavorful, this one simply melts in your mouth, making it one of the most popular choices in steaks.

A filet mignon is commonly cut about two inches (5 cm) thick and three inches (7.5 cm) wide, although there are variations. Filet is rather expensive by the pound (about 453 grams), but a single cut usually weighs much less than a pound, typically weighing in at six to eight ounces (about 168-224 grams). Filet mignon can be purchased in grocery stores and butcher shops, and it is also served in many fine restaurants. It is often wrapped with bacon to enhance the flavor. Because this cut is boneless and extremely lean, it is not quite as flavorful as bone-in steaks or those trimmed with a bit of fat.

Another popular way to serve filet mignon is stuffed. Because it is so thick, the meat can be sliced open and filled with things like mouthwatering cheeses, mushrooms, cream cheese and onions. It is also frequently "butterflied" or sliced through and arranged like a thinner steak, so it can be cooked fully. This option is usually chosen by those who prefer medium well to well done steaks.

Most people who enjoy filet mignon prefer it left thick and have the steak cooked medium rare to rare. Be aware that a rare one will barely be warm in the center. You might want to have it cooked a little more, but it is best to ask for it rarer than you like, since it can always be cooked a little longer. Filet mignon is also frequently served with seafood, such as shrimp, crab legs and lobster. When served with lobster, the dish is called "surf and turf" in many restaurants. A small filet is perfect for accompanying such rich foods, and it also makes a good choice for the person who enjoys steak but does not have a large appetite.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By laluna — On Feb 13, 2009

A quick and festive dish is filet mignon covered with cracked black pepper, browned in the skillet on both sides, then roasted in oven for 5 minutes or more depending on how well you like it done.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.