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Filet mignon (;〔Oxford University Press, ("Oxford Dictionaries Online: 'filet mignon'" ), ''Oxford Dictionaries Online'', Retrieved 2015-11-13.〕 French for "tender fillet" or "dainty fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called ''filet de bœuf'', which translates in English to ''beef fillet''. When found on a menu in France, filet mignon generally refers to pork rather than beef. The tenderloin (not to be confused with the short loin) runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (fillets) from the small forward end are considered to be filet mignon. Those from the center are tournedos; however, some butchers in the United States label all types of tenderloin steaks "filet mignon." In fact, the shape of the true filet mignon may be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin - it is both cheaper and much more presentable. The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef (example, primal rib cuts), and is often wrapped in bacon to enhance flavor, and/or is served with a sauce. ==Other names== The same cut of beef can also be called: * French: ''filet mignon'' or ''filet de bœuf'' * French (Québec): ''filet mignon'' * English (U.S.): medallions, tenderloin steak * English (UK, Ireland): fillet steak * English (Australia, New Zealand): eye fillet * Italian: ''filetto'' * Swedish: ''oxfilé'' * Norwegian: ''indrefilet'' * Spanish: ''filete miñón'' or ''filet mignon'' * Dutch: ''ossenhaas'' * Bahasa Melayu: ''hujung batang pinang'' * Portuguese: ''filé'' or ''filé mignon'' * Russian: ''вырезка'' In the U.S., both the central and large end of the tenderloin are often sold as ''filet mignon'' in supermarkets and restaurants. The French terms for these cuts are ''tournedos'' (the smaller central portion), ''châteaubriand'' (the larger central portion), and ''biftek'' (cut from the large end known as the ''tête de filet'' (lit. "head of filet") in French).〔Child J (1961). ''Mastering the Art of French Cooking.''〕 Porterhouse steaks and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak—in Commonwealth of Nations usage, only the strip steak is called the porterhouse. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Filet mignon」の詳細全文を読む スポンサード リンク
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