The filet mignon is considered the most tender beef cut, located in the rear part of the animal near the loin. As a muscle that is rarely used, its texture is exceptionally soft, free of nerves or fat, making it a premium and highly valued choice in gastronomy.

This cut is extremely versatile and perfect for quick preparations such as medallions, grilled steaks, roasts, and refined dishes like stroganoff or filet with sauce. Its tenderness allows it to shine with just salt and pepper to highlight its delicate flavor, but it also pairs beautifully with complex sauces. Being a lean meat, it requires careful cooking to prevent drying out, which can be addressed by techniques like searing or adding sauces and butter.