This steak is cut from the beef tenderloin, part of the short loin portion of the cow. Some may consider this the holy grail of steak. It certainly is one of the more expensive cuts. It is desired for being the most tender steak. Several steaks are cut from the tenderloin, the Filet Mignon, Châteaubriand, and Tournedos.
Tenderloin steaks are best prepared seared on both sides and kept as close to rare as possible, you don’t want to toughen a steak that’s known for being the most tender cut. A quick spice rub or a little salt and pepper is all you need for the filet
Filet Mignon is cut from the large end of the tenderloin. Châteaubriand comes from the center and is the most tender. Tournedos are cut from the smaller end of the tenderloin.
Also Known As: Bifteck, Châteaubriand, Filet Mignon, Filet Steak, Fillet Steaks, Tournedos