I love steak, especially a filet.
-shaped cuts of beef. The tenderloin is sometimes sold whole. When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (fillets) from the small forward end are considered to be filet mignon. Those from the center are tournedos; however, some butchers in the United States label all types of tenderloin steaks "filet mignon". In fact, the shape of the true filet mignon may be a hindrance when cooking, so most restaurants sell steaks from the wider end of the
section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if cut from the small forward end of the tenderloin.
There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The United States Department of Agriculture's "Institutional Meat Purchase Specifications" state that the tenderloin of a porterhouse must be at least thick (i.e. measuring from the bone) at its widest, while that of a