Filet mignon comes from the tip of the tenderloin. When I’m out to dinner I opt for a petite filet mignon. Why does restaurant food taste better? Because let’s face it, it’s covered in butter, sugar, and oil.
If I’m eating at home, I’m going to get a larger cut of filet mignon. I’m going to put some salt and pepper on it and throw it on the grill, no butter needed. If I’m going to make something like steak tacos or stir fry, then I’m going to opt for the rest of the tenderloin that’s cheaper but still very trim.
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