3 syllables: fi, let mi, gnon. Stress on let mi.
/fiˈleɪ miɲɔ̃/
Filet Mignon is pronounced /fiˈleɪ miɲɔ̃/. It has three syllables (fi-let mi-gnon), with the stress on "let mi". As a noun, a French-origin culinary term referring to a tender beef fillet cut, typically prepared pan-seared or butter-poached. It denotes a premium, small-cut piece of tenderloin served as a refined steak, often in high-end dining. The pronunciation emphasizes the two-word sequence with distinct French vowels and final consonant blends.
nounA French-origin culinary term referring to a tender beef fillet cut, typically prepared pan-seared or butter-poached. It denotes a premium, small-cut piece of tenderloin served as a refined steak, often in high-end dining. The pronunciation emphasizes the two-word sequence with distinct French vowels and final consonant blends.
"You’ll find filet mignon on the tasting menu, paired with a rich reduction."
"In the kitchen, chefs sear the filet mignon quickly to preserve its tenderness."
"The server described the filet mignon as the restaurant’s signature dish."
Say FI-leh mi-NYON, with two clear syllables in filet and a nasal ending on the second word. Stress the first syllable of filet and the second syllable of mignon. IPA: US /ˈfɪleɪ ˈmiːnjɔ̃/, UK /ˈfiːleɪ ˈmiːnjɒ̃/. The second word ends with a nasal vowel, so let the vowel trail slightly and close the lips for the final nasal.
Common errors include flattening the second syllable of filet into one syllable (fi-LET) and mispronouncing the nasal ending in mignon (pronouncing it like 'on' without nasalization). Correct by maintaining two-syllable filet (fi-le) and producing the French nasal /ɔ̃/ in the final syllable, with the mouth rounding to accommodate the nasal sound.
In US English, you’ll hear /ˈfɪleɪ ˈmiːnjɔ̃/ with a short 'i' in the first syllable and a long, rising diphthong in the second. UK tends to preserve a longer 'ee' in the first word and a slightly rounded second vowel: /ˈfiːleɪ ˈmiːnjɒ̃/. Australian tends to favor a clear 'ee' in the first word and a softer nasal in the second, often merging toward /ˈfiːleɪ ˈmiːnjɒ̃/.
Two main challenges: maintaining the two-syllable filet with an unstressed, rising diphthong, and producing the French nasal /ɔ̃/ in mignon. The 't' is silent in filet, but the nasal vowel in mignon requires precise lips and tongue position—lips rounded, soft palate raised, tongue mid to high, with nasal resonance.
The interword liaison is minimal but important: the ending of filet ends in /eɪ/ which naturally flows into the start of mignon; you should maintain a smooth glide between the two words so the phrase sounds cohesive rather than choppy. Also, the final nasal in mignon should be produced with a raised soft palate to permit nasal emission.
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Filet mignon is a classical French culinary term combining filet, from the Old French filet meaning "thread, filament" and later “fillet” in English, with mignon from French meaning "dainty, small, choice." The phrase likely originated in France to designate a small, delicate slice from the tenderloin, a particularly tender cut of beef. The use of filet to denote a slender strip dates back to early culinary texts in the 18th century, with mignon becoming a signifier of refinement and compact size. In English-speaking dining culture, the term retained its French spelling and accents, signaling upscale preparation and presentation. The exact first known use in print is difficult to pin down, but restaurant menus and cookbooks from the 19th century onward consistently show filet mignon as a luxurious item. Over time, the phrase has become a global culinary staple, often used in fine-dining contexts, sometimes anglicized in pronunciation yet keeping its French heritage intact. The pronunciation typically preserves the final syllabic t and the nasalization of nɔ̃ in the second word, reflecting the original French nasal vowel. In modern usage, it has broadened to describe any small, tender filet of meat, not exclusively beef, though beef remains the common association.
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Words that rhyme with "Filet Mignon"
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