The term “Filet Mignon” appeared in the English language in the 1800s. The origins of this cut can be dated back to the mid-19th century during the height of classical French cuisine. Filet Mignon’s popularity eventually spread from France to other parts of Europe and North American, where it was featured on menus of upscale American restaurants in the early 1900s. In the 1920s and 30s, Filet Mignons were one of the most expensive cuts of meat and today they are still considered a meal of luxury in the United States due to their tenderness and flavor.
