A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin. In the United States, the Filet Mignon is usually cut from the large end of the tenderloin, between the center section (chateaubriand) and the butt end of the tenderloin. For French chefs, the Filet Mignon often refers to a steak cut from the small end of the tenderloin near the 13th rib. A Filet Mignon is a boneless cut one to two inches thick, very lean with little marbling, quite tender in texture, and often very expensive. It has the best flavor when it is cooked with high heat methods such as sautéing, grilling or broiling and cooked medium-rare. Often used for making beef stroganoff, steak tartar or for stir fried dishes, the Filet Mignon may also be referred to as a Tenderloin or a Tournedos.