In the U.S., both the central and large end of the beef tenderloin are often sold as "filet mignon" in supermarkets and restaurants. The French terms for these cuts are "tournedos" (the smaller central portion), "châteaubriand" (the larger central portion), and "biftek" (cut from the large end known as the "tête de filet" (lit. "head of filet") in French).