Two steak cuts that share many similarities are filet mignon and tournedos, though they aren't exactly the same. Here are the differences you need to know.

When it comes to the most tender, buttery steakhouse staple, two cuts compete for the crown. Filet mignon and beef tenderloin ...

Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

"Appetites" author Anthony Bourdain says beef tenderloin, the cut filet mignon comes from, isn't worth cooking. For a good steak, he uses cuts that don't have such a high price tag. Follow Tech ...

But there's a reason this cut of beef comes with a hefty price tag: it cooks up incredibly tender and comes in limited supply. Unlike muscley brisket, filet mignon comes from the tail end of the ...

"Appetites" author Anthony Bourdain says beef tenderloin, the cut filet mignon comes from, isn't worth cooking. For a good steak, he uses cuts that don't have such a high price tag. Follow Tech ...

The well-marbled cut stays more tender than New York strip ... Steak cooked Diane-style has come to mean sautéing thinly sliced or pounded filet mignon in butter and then flambéing and basting ...

Since 1993, this west downtown steakhouse with classic Austin charm has drawn locals, legislators and visitors with its cuts, ranging from the 6-ounce filet mignon ($42) to the 30-ounce ...

Entree choices include a 6-ounce center-cut filet mignon (or an 8-ounce for an additional $15). For sides, there are sour cream mashed potatoes, cream corn, matchstick french fries, creamed ...