Steak - Filet of Tenderloin

Butter to your mouth Filet- Need I say more!!!

Pictures shown are to show front and back of the cuts for marbling and textures - not necessarily items purchasing, see unit description for details

Filet Mignon

Filet mignon is the name of the steak cut from the beef tenderloin, a long, cylindrical muscle that runs along the spine. It’s one of the most expensive cuts of beef because the muscle doesn’t get much work, and it’s so tender you could cut through it with a fork. Because they’re already tender, they don’t require a marinade, so try pairing the steak instead with a flavorful sauce or butter like in merlot filet mignon.

How to Cook It: The steaks have almost no fat content, so you definitely don’t want to overcook them, or they will dry out. Simply dress the filet up with salt, pepper and any herbs you like. Then, cook it in a cast-iron skillet until it reaches a rare or medium-rare temperature. Learn more about how to cook steak in a cast-iron skillet.