Definition: This steak is cut from the beef tenderloin, part of the short loin primal. It is greatly desired for being the most tender but of beef. Several steaks are actually cut from this region, the Filet Mignon, Châteaubriand, and Tournedos. The extreme tenderness of these steaks comes at the cost of the flavor (though still very good).
Tenderloin steaks are best cooked hot and fast and benefit from their time on the grill. Marinades are not required as long as you don't over cook the meat. You might want to add a little additional flavor in the form of a spice rub however.
Filet Mignon is cut from the large end of the tenderloin. Châteaubriand comes from the center and is the most tender. Tournedos are cut from the smaller end of the tenderloin.
Also Known As: Bifteck, Châteaubriand, Filet Mignon, Filet Steak, Fillet Steaks, Tournedos
