French for "tender filet" these 1 1/2" thick cut steaks will literally melt in your mouth. It's a coveted steak perfect for date night or any special occasion. Lean, flavorful and dry aged for 21 days creating a one-of-a-kind steak that stands out from the rest. Steaks are packaged in individual 6oz. portions.
The Filet Mignon, is best-served medium-rare to medium for maximum flavor. You can cook up this delicious steak any way you want to: season and grill it, pan-sear it in a skillet, broil it, cut it into nuggets for a kabob, or slice it into strips for stir-fry or pasta. This cut does not have much protective fat, so you want to cook the Filet quickly over high heat. The idea is to get a nice sear on the outside, while keeping the internal temperature to a juicy 130°F (medium rare). Be careful not to overcook this wonderfully tender cut, the lack of fat could leave you with a tough meal.
The entire muscle from which the Filet are cut is known as the Tenderloin - which is cut from the lower back of the beef. This muscle has it easy, making for fine muscle fibers and a soft, tender cut. The entire muscle is known as the Tenderloin, whereas steaks cut from the same area are served as Filet Mignon.