The filet is cut from the section of the tenderloin and is always fresh, never frozen — a quality LongHorn steaks are known for. It's a center cut steeped in a generous amount of butter ...

However, round cuts with a diameter of up to 3 inches are sold as filet mignon. Many butchers cite the center of the tenderloin as the source of the cut with the thinner tip reserved for tournedos.