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#Filet Mignon Taken From The Tenderloin Of Th

#Filet Mignon Taken From The Tenderloin Of The Cow, This Cut Comes From A Muscle That Barely Does Any Physical Work During Its Lifetime. Because It Is Not Heavily Used, The Muscle Fibers Remain Extremely Fine, Which Is Why Filet Mignon Is Known As The Most Tender Steak Available. The Trade Off Is Flavor. Since The Tenderloin Contains Very Little Fat Or Connective Tissue, It Tends To Have A Milder, Almost Buttery Texture Rather Than The Bold Beefiness Found In Fattier Cuts. It Is Usually Served Thick And Cooked Quickly Over High Heat To Avoid Drying Out. #Steak

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