Mapa do Boi

Chateaubriand

Filé mignon (no. 12) · Brazilian

The thick centre of the tenderloin, cut as a tall steak or a piece for two. Very lean, velvety, and the most tender cut on the animal, with a mild flavor. It needs care: a good sear outside and an early pull.

Beef cuts on a map: where each cut is, what other countries call it and how to cook it.