Talk:Filet mignon

message: This article was automatically assessed because at least one article was rated and this bot brought all the other ratings up to at least that level. BetacommandBot 03:17, 27 August 2007 (UTC)
replies: text: Someone has given a rating to Wikiproject Food and Drink now and I just gave a rating to Wikiproject France. All ratings seem reasonable. Jason Quinn (talk) 20:08, 22 May 2011 (UTC)
thread_title: WikiProject class rating

message: This article says filet mignon is the same as tenderloin, which directly contradicts the tenderloin artice.  --66.68.186.3 01:51, 27 August 2006 (UTC)
thread_title: Untitled

message: "If the short end" Im not sure which part of the tenderloin is the "short end" (that makes no sense) and why not have a picture of the tenderloin pointing out how the fillets are cut? There is much confusion on the internet as to where true fillet mignon is cut from the tenderloin.... whether it is any part of the tenderloin or just the "short end" wherever that is.  —Preceding unsigned comment added by 208.68.234.14 (talk) 18:44, 7 October 2009 (UTC)
replies: text: Judging only by the picture, I think that calling it the "narrow end" would probably be more accurate, but I'm not a butcher so I'm not going to change it right away.  JDZeff (talk) 05:49, 17 February 2018 (UTC)
thread_title: Still need clarification on location

message: I disagree with the translation in the intro that filet mignon translates to dainty filet.  Mignon translates more accurately to cute.  The literal translation of filet mignon therefore is cute filet.  Contextually, both convey the sense intended however, the literal translation is cute filet.
My french teacher in high school said it weas called a cute filet because when you order it the first thing you think is, "Aw what a cute little filet."  Obviously not worthy of being in the encyclopedia but it is amusing (always nice) and sort of kind of backs up my statement.  Dachande (talk) 16:20, 15 February 2008 (UTC)
thread_title: Disagree with French Translation

message: Is a snarky comment on ONE town in ONE state in ONE country of this big, bad world REALLY worth publishing here?  —Preceding unsigned comment added by 98.80.163.46 (talk) 16:14, 2 May 2011 (UTC)
replies: text: This comment is referring to this edit on May 2, 2011, which was quickly reverted. The reader is urged to BE BOLD and try to improve articles whenever they spot an obvious problem. Jason Quinn (talk) 19:58, 22 May 2011 (UTC)
thread_title: Plane filay?

message: The article seems skewed towards a US POV, though I'm not going to formally tag it at this stage. Nobody in the UK calls this cut 'filet mignon', it's a fillet steak. Most people wouldn't know what a 'filet mignon' was if a butcher tried to sell it to them. What is the usage in other English speaking countries? --Ef80 (talk) 11:11, 10 May 2011 (UTC)
replies: text: No improvement in nearly 5 years, so I've added a globalize tag. --Ef80 (talk) 18:48, 22 September 2015 (UTC)
thread_title: American POV?

message: One of my favorite dinner meals is a filet mignon served with about a tablespoon of crumbled bleu cheese, variations of which seem to be widely available at many steak houses and restaurants. Is this also common outside North America? knoodelhed (talk) 07:29, 16 July 2011 (UTC)
replies: text: No such thing as 'bleu cheese' outside North America. In francophone countries it's 'fromage a pate persillee' or 'fromage bleu' and in anglophone countries it's 'blue cheese'. And no, it's not normally served with fillet steak. --Ef80 (talk) 18:52, 22 September 2015 (UTC)
thread_title:  Bleu cheese 

message: Where the heck did that come from?  I'm in the US, and I"ve never seen that used as a valid alternate-name... --TrekCaptainUSA (talk) 18:44, 24 August 2012 (UTC)
thread_title:  Other names: "Chicken" 

message: Can we please get a more appetizing picture of the dish? The current one looks disgusting.
209.222.5.227 (talk) 04:12, 7 December 2013 (UTC)
thread_title: Better Plate

message: I've had an initial look for references for the statement about the French usage of the term being for Pork.  I've found https://www.tastingtable.com/900334/filet-mignons-name-wasnt-coined-by-the-french/ Which then refers to a blogpost https://www.harryanddavid.com/blog/filet-mignon/ on Harry and David, a gourmet food merchant, which refers to "The attribution for the steak terminology generally goes to the revered American writer O. Henry, who described beef tenderloin steak as filet mignon in The Four Million, his 1906 collection of stories about New Yorkers." Any better references for the French usage? Let me know. Newystats (talk) 11:51, 15 May 2024 (UTC)
thread_title:  Source for French usage