What cut of meat does the Filet refer to?

The filet refers specifically to the tenderloin cut of meat. The tenderloin is a long, thin muscle that runs along the spine of the animal and is known for being exceptionally tender due to its location, as it doesn't get much exercise. This cut is highly sought after in culinary contexts, largely because it is flavorful and has a buttery texture, which makes it a popular choice for high-end dishes like filet mignon.

In contrast, the other options refer to different cuts of beef. The short loin contains cuts like the T-bone and porterhouse, which have varying degrees of tenderness and flavor. The rib primal cut, which includes cuts such as ribeye and prime rib, is known for its marbling and robust flavor, but it is not as tender as the tenderloin. The ribeye, specifically, is derived from the ribs and has a rich fatty flavor profile, distinct from the lean nature of filet. Each of these cuts has unique attributes, but the tenderloin unmistakably epitomizes the characteristics we associate with filet.