Unlike muscley brisket, filet mignon comes from the tail end of the much smaller tenderloin. You won't have to do much (and shouldn't) to a filet mignon to get an almost buttery piece of meat.

They are both cut from the prized beef tenderloin. Thanks to that ... plenty of people will not be able to identify a raw chateaubriand. A filet mignon is more classically recognizable.

Rich, tender steak such as filet mignon, New York strip ... The ultra-lean eye of round cut is sometimes called a “false tenderloin.” Although it comes from the hindquarter, it's a lightly ...

Eating nearly raw meat isn't for everyone, but if you're a fan of blue steak (or just want to try it), picking the ideal cuts ...