When was filet mignon first time served in France?

Filet Mignon is the American term for the steak cut from the thin end of the tapered tenderloin muscle of beef. There is approximately 2-3 pounds of this cut on each side of the carcass, so approx 5 pounds in total.

The thicker end of the muscle is easier to make look presentable on the plate and is usually cut into steaks about 1 inch thick and is best cooked 'rare' and left to rest for about 5 minutes before plating up.

The Words 'Filet Mignon' come from the French language and translate to 'cute fillet' in English but in France a Filet Mignon on a menu would actually be pork, not beef.