Meat
Centre
Centre-cut tenderloin is the most uniform, prized section of the fillet—perfect cylinders for filet mignon steaks and neat roasts. Tenderness is maximum; flavour is mild; marbling is usually light. Price reflects low yield and high demand. Cut even steaks, sear hard, finish gently to rare or medium-rare. Or roast the centre as a small joint. Rest before serving. Sauces and fat baste compensate for leanness.
Track this ingredient
Unit
Characteristics
Preparations
Filet MignonRoastedSeared
Traits
ExpensiveMid TenderloinMildPremiumUniformVery Tender
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Utility
Commercial
Standard
Select
Choice
Prime
History
US
American steakhouses standardised centre-cut filet mignon portions.
US
Banquet service preferred centre tenderloin for uniform plating.
Retail centre-cut tenderloin roasts became a holiday premium staple.