The mignon part of filet mignon, the name of a choice cut of beef, is a French word meaning dainty or delicate. The term filet mignon did not appear in English until the early twentieth century, but mignon itself was adopted in the early sixteenth century as minion, the name of a dainty and delicate underling—or as John Florio defined the word in his dictionary of 1598: “Minion—a dilling, a minikin, a darling.”
A small but thick fillet from the beef loin, known as the filet mignon, is a highly prized cut of meat. This particular cut is renowned for its exceptional tenderness and rich flavor profile, making it a popular choice among meat lovers. While other cuts of beef may offer more intense flavors, the filet mignon’s tender texture and delicate taste make it a staple in fine dining establishments and upscale culinary settings. It can be prepared in a variety of ways, including grilling, pan-searing, or roasting, and is often served with complementary sauces or seasonings to further enhance its flavor.