Filet mignon, also called tenderloin, is a piece of soft meat taken from the muscles of the buttocks and waist. It is the muscle that moves the least in cattle, so it is particularly tender, also called tenderloin.

The English word STEAK is the general term for steak. There are many kinds of steaks. There are four common types:

TENDERLOIN (beef tenderloin), also called filet, is the most tender meat in beef tenderloin, and it contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying until it is 3, 5 and 7 ripe.

Rib eye (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Don't overcook it when eating, three is the best.

Sirloin (sirloin steak, beef tenderloin) contains some fat. Because it is beef tenderloin, there is a circle of white muscle on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. When eating, cut the meat and tendons together, and don't overcook it.

T-bone (T-bone steak), T-shaped, is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. This kind of steak is more common in American restaurants. Because French cuisine is exquisite, T-shaped steaks with large quantity and rough quality are rarely used.