Description
Less is more! This tiny filet packs a powerful punch.
The tenderloin is part of the psoas muscle of the cow that rests in the backbone, just between the sirloin and the rib. Because it’s not an active muscle, the meat has a tender texture and mild flavor. Steaks cut from the tenderloin are called “filet mignon,” French for “dainty” or “cute” fillet.
These filets are small but in this case, less is definitely more.
