The beef tenderloin, most commonly known as the filet mignon, with little to no marbling, is a non-working muscle in the loin which attributes to its high tender profile. The filet mignon runs along with the T-bone on the opposite side of the strip steak. The filet mignon together with the strip steak makes up the porterhouse. The leanest of all steak cuts, the filet mignon is known for its tenderness and elegant presentation. The softest of the steak cuts, it will cook in half the time for a fork-tender, melt in your mouth steak experience.
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