Filet Mignon

What is Filet Mignon Steak?

Filet mignon comes from the tenderloin, specifically the psoas major muscle, which does little work and makes it exceptionally tender. This boneless cut is lean with enough marbling to stay juicy and is typically cut into thick medallions.

USDA Prime filet mignon has more marbling, while Wagyu offers even higher fat distribution. Its small size and low connective tissue mean it cooks quickly. Filet mignon has a mild flavor compared to ribeye or New York strip steak, and is often served with butter or sauce to enhance richness.

Order Filet Mignon Online from Allen Brothers

Allen Brothers ages, hand-cuts, and vacuum-seals each filet mignon before shipping, which locks in flavor and extends shelf life so the steaks arrive in peak condition.

You can grill these steaks or cook them in a cast-iron pan, depending on your preference. The aging process has already broken down the muscle fibers, so you get that steakhouse texture without leaving your kitchen!

Browse the selection and place your order to get these melt-in-your-mouth filet mignon steaks delivered to your door!

Frequently Asked Questions

Why is filet mignon so tender?

This cut comes from the psoas major, a muscle that doesn't bear weight or do much work during the cow's life. That means minimal connective tissue and maximum tenderness.

How should filet mignon be cooked?

High heat works best. Sear it in a cast-iron pan or on a grill to develop a crust, then move it to the oven if needed to hit your target temperature. Broiling is another option if you want to keep everything in one place.

Why is filet mignon more expensive than ribeye?

The tenderloin is small and each cow only has one. Ribeye comes from a larger muscle group with more available meat per animal. You're paying for scarcity and texture with filet mignon, while ribeye offers more marbling and flavor at a lower price point.

Is filet mignon the same as beef tenderloin?

Filet mignon is a specific section of the beef tenderloin. The whole tenderloin can be roasted or cut into different steaks, but filet mignon refers to the thick center-cut medallions that are most tender.

How does Allen Brothers ensure the quality of its filet mignon?

Butchers hand-cut each steak and check for proper marbling before it ships. The aging process is controlled and monitored, and each cut gets inspected to make sure it meets the grade standards before packaging.