The filet mignon refers to the smaller end of the beef tenderloinin the United States. It is mild in flavor and is exceptionally tender.  It has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and filetbiff in Norwegian. It is a non load bearing muscle group which tends toward tenderness.
 
Interesting fact, in France, the term filet mignon refers to pork.