Filet Mignon / Tenderloin
These dry-aged filet steaks are perfect for a special occasion. Each package has two filets, weight is combined total of both.
Where does a filet come from?
The Filet Mignon is the most tender steak on a beef, and also very lean with minimal fat. It is perfect for special occasions or those monitoring their fat intake. It is located in the smallest part of the tenderloin which stretches into the short loin. This cut is highly desired and rare on a beef, and therefore an expensive, premium cut. Its flavor can be further enhanced when wrapped in bacon or drizzled with a sauce.
The Tenderloin refers to the entire Tenderloin cut of a beef. Because the Tenderloin is the most prized meat on a beef, this particular cut fetches a high price.
Cooking
This cut does not have much protective fat, so you want to cook a filet quickly over high heat. You want 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 tender cut, the lack of fat could leave you with a tough meal. Let your filet rest before slicing!