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What is Wagyu Filet Mignon?

Filet mignon comes from the tenderloin, a long, cylindrical muscle along the spine of the cow. Because this muscle is rarely used, it is the most tender cut of beef. Filet mignon has a soft, buttery texture and a mild flavor compared to cuts like ribeye or strip steak, which offer more marbling and a firmer bite.

Wagyu filet mignon combines this tenderness with the high marbling levels of Wagyu cattle. Sourced from Japanese, Australian, and American Wagyu, these steaks are graded with a Beef Marbling Score (BMS) that measures the amount of intramuscular fat. The marbling melts during cooking, enhancing the filet’s natural tenderness and adding rich, beefy flavor.

Buy Wagyu Filet Mignon Online

Allen Brothers has been synonymous with high-quality beef since 1893. Order Wagyu filet mignon online and receive hand-cut steaks shipped overnight on dry ice, arriving fresh and ready to impress. Every bite, from our butcher shop to your table, reflects a legacy of craftsmanship and quality. Shop today to elevate any occasion with Allen Brothers, where tradition and excellence meet on the plate.

Frequently Asked Questions

What’s the difference between filet mignon and Wagyu filet mignon?
Filet mignon comes from the tenderloin and is known for its soft texture and mild flavor. Wagyu filet mignon adds the high marbling of Wagyu beef, which enhances flavor and juiciness while retaining the tender texture of traditional filet.

What makes Wagyu filet mignon unique compared to other steaks?
Wagyu filet mignon combines the tenderness of the filet with the rich marbling of Wagyu beef. The intramuscular fat melts during cooking, creating a buttery texture and more intense flavor than other filet or steak cuts.

Where can I buy authentic Wagyu filet mignon?
Authentic Wagyu filet mignon can be purchased from reputable sources such as Allen Brothers, which offers hand-cut steaks shipped overnight on dry ice to ensure freshness.

How do I cook Wagyu filet mignon?
Bring the steak to room temperature and season lightly with salt and pepper. Sear it in a cast-iron skillet or on a grill over high heat to form a crust, then finish cooking gently over lower heat. Cook to medium-rare (125–130°F) to maintain tenderness and flavor. Let the steak rest for a few minutes before slicing.