Encyclopedia topic: Filet mignon(Site not responding. Last check: 2007-11-03)
The tenderloin runs along either side of the spine (A sharp rigid animal process or appendage; as a porcupine quill or a ridge on a bone or a ray of a fish fin), and is usually harvested as two long snake-like shaped cuts of beef.
Porterhouse steak (Large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin) s are large cuts which include the filetmignon.
The small medallion on one side of the bone is the filet, and the long strip of meat on the other side of the bone is the strip steak (Steak from upper part of the short loin).
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Many recipes and diagrams on cooking filetmignon.
From Cooking Light: FiletMignon With Mushroom-Wine Sauce.
In the United States, tenderloin is also known as filetmignon, a French term meaning a small, boneless piece of meat, though the French save this name exclusively for cuts from the small end of the tenderloin muscle.
