Filet mignon steaks are made by cutting neat cross-sections from the thicker portion of the little-worked muscle known as the tenderloin, which is the tenderest muscle in the steer. The filet mignon gets its name from the French: mignon means dainty. Filets mignons range from four to 12 ounces each and have virtually no marbling.

Molly Stevens, author of All About Braising (W. W. Norton, 2004).