Filet mignon

Filet Mignon is a cut of meat from the loin muscle of pork or, more commonly, from the most tender and lean part of the beef tenderloin. It is characterized by its soft, juicy texture and delicate flavor, making it a premium choice for sophisticated dishes and recipes that require quick and precise cooking.

This cut originates from French cuisine, where the word "mignon" means "small" or "delicate," reflecting its small size and exquisite tenderness. In international cuisine, especially in gourmet recipes, filet mignon is highly valued for its ability to absorb marinades and be paired with light sauces and fine side dishes.

Among its nutritional properties, filet mignon is an excellent source of high-quality protein, iron, and B-complex vitamins, which are essential for muscle development and energy production. Furthermore, being a lean cut, it contains less fat than other red meat cuts, making it a suitable option for balanced and healthy diets.

Regarding its synonyms and names in the Spanish-speaking world, although filet mignon is the most common term, it can also be found under names such as "lomo fino", "solomillo" (more commonly used in Spain), and even "centro de lomo" in some Latin American countries. However, it is important to distinguish that filet mignon usually refers to the smallest and most tender portion of the tenderloin.