Quote:
Originally Posted by raymond3
Question on this, and not to nitpick, but isnt fillet mignon high in fat? I always thought it wasnt because its supposed to be a good cut, but then heard it actually contains alot of fat, and to go with top sirloin instead...I could be wrong, which is why Im asking.
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Generally more fat makes a better or more expensive cut (internal fat or marbling, not fat on the edges which can be trimmed anyway). Fillet mignon is pretty low fat for the cuts that are eaten as steak but since it comes from a non-weight-bearing muscle it is very tender.