<Tr> <Th> Type </Th> <Td> Tenderloin cut of beef </Td> </Tr> <P> Filet mignon (/ ˌfiːleɪ ˈmiːnjɒ̃ /; French for "tender fillet" or "delicate / fine fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer . In French this cut is always called filet de bœuf, which translates in English to beef fillet . The reason that this cut in French is always called filet de boeuf is because, in French, filet mignon always means pork tenderloin . </P> <P> The tenderloin 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 . </P> <P> 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 . </P>

Where is the filet mignon located on a cow
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