Filet Mignon Nutrition Facts

Filet mignon is the most delicious part of the meat. In France, usually a steak cut of pork (not beef) taken from the tenderloin of the animal is sold as filet mignon. This part of meat being very tender and lean and is cooked quickly. Snake shaped, whole tenderloin cuts are made available in the market.

When the tapering end of the entire strip of meat is cut into portion, it is called 'filet' or 'filet mignon'. In French, filet means 'thick slice' and mignon means 'small, delicately beautiful'. In the U.S. and U.K., all tenderloin steaks are referred to as 'filet mignon'.

It being the most tender cut of beef or pork, it is the most expensive part of the meat. But it is the most delicious part as well.

Filet mignon is perhaps the most sought after meat portion. This part of meat is so tender that it melts down as soon as you keep it in your mouth. It is therefore known as king of steaks. Those who regularly visit steakhouses, very well know the difference between the tenderloin cuts and other cuts of meats.

If you love cooking, you can get a whole tenderloin and can cook filet mignon at home, instead of visiting a restaurant. Homemade filet mignon won't be as expensive as that served in restaurants.

The tenderloin cuts are taken from the spot near the back rib cage of the animal. This area is not involved in weight bearing. So the tissues are not hard or toughened, as noticed in other weight bearing areas of the body. Therefore this meat is very soft and tender. It is not hardened due to physical activities of the animal.

Filet mignon nutritional value may vary slightly, depending upon the type of meat used (from which animal it is taken). It may vary according to the size, quality, way of cooking, etc. The simple way of consuming filet mignon is cut it into 1- to 2-inch-thick pieces, grill the pieces and enjoy!

These pieces can be served with sauce, for example, a cognac cream sauce. If you want, you can pan-fry the pieces. Filet being low in fat, most people love or prefer to have it wrapped with bacon. Thus, the nutrition facts of filet mignon would change, depending upon how you use it.

If you consider 8 oz. filet mignon, then it offers 480 calories. It contains 22g fat, out of which 8g is saturated fat. It is high in cholesterol (192mg) and sodium (144mg).

According to USDA National Nutrient Database, 85 g beef tenderloin (separable lean and fat), trimmed to 1/8" fat, when cooked or roasted contains:

• Calories: 269
• Protein: 20.31 g
• Total Fat: 20.14 g
• Carbohydrates: Nil
• Fiber: Nil
• Sugar: Nil
• Calcium: 8 mg
• Iron: 2.64 mg
• Magnesium: 19 mg
• Phosphorus: 173 mg
• Potassium: 281 mg
• Sodium: 48 mg
• Water: 41.53 g
• Zinc: 3.43 mg

• Copper: 0.105 mg
• Selenium: 19.5 mcg
• Manganese: 0.012 mg
• Thiamin: 0.076 mg
• Riboflavin: 0.221 mg
• Niacin: 2.55 mg
• Pantothenic acid: 0.212 mg
• Folate: 7 mcg
• Choline: 77.3 mg
• Betaine: 10.2 mg
• Vitamin B-12: 2.09 mcg
• Cholesterol: 72 mg

The aforementioned information makes it clear that filet mignon is rich in fat, B vitamins and various important minerals. 85 g beef tenderloin, trimmed to 0" fat, when cooked will contain 185 calories and 9.45 g total fat. This piece of meat will also be loaded with vitamins and minerals. Beef tenderloin is a good source of various amino acids.

Protein form the meat strengthens the cellular structure and muscles in the body. Calcium helps you enjoy strong teeth and bones. Improved blood constitution and blood circulation can keep you energetic.

Antioxidant properties of selenium, copper, manganese and zinc play an important role in canceling the effects of free radicals on the body and protect your body from various diseases.

Protein, vitamins and minerals from the filet mignon help strengthen the immune system and can boost your energy levels. It can improve your overall health but those who want to lose or maintain weight need to reduce the amount of fat and cholesterol in diet. The meat being high in fat, sodium and cholesterol, should be consumed in moderation.