It is one of the most valued beef cuts in Brazil – the expression “filé mignon” is even used in colloquial Portuguese to refer to anything of “the best possible quality”. Because beef tenderloin is lean and tender, it should be grilled or barbecued very carefully, always at a very high temperature, and just until it is pink inside. In the kitchen, it can be prepared in several ways: in addition to juicy steaks, fillet mignon renders roast beefs, stroganoff, carpaccio, scallops (very thin steaks) and steak “alla parmigiana” (breaded and deep fried, covered with tomato sauce and cheese). On the menu of botecos across the country, it is commonly listed among the appetizers as Iscas de Filé, i.e., grilled and cut into strips.