A truly high-end cut of beef. Filet Mignon is part of a beef tenderloin, which surrounds the filet mignon. The Filet Mignon comes from the end portion of the tenderloin, and due to the small amount of filet mignon able to be butchered from each animal it is widely considered a top tier of high-end steaks with marbling and tender characteristics. Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.
Filet mignon is a small cut—hence its name: “mignon” means “small” in French—often just one and a half to two and a half inches in diameter.
Our steaks are graded “Prime”. Prime is the highest grade of beef available for purchase. Rich and tender, with juicy and beefy flavor. Prime-grade steak is mainly available at higher-end restaurants or reputable steakhouses rather than in stores and supermarkets. All our cuts are restaurant grade cuts.
Pan Sear, Grill, Sous Vide
Since filet mignon has neither fat nor bones, it cooks especially fast. However you cook your filet mignon, make sure to keep a close eye on it.
Since filet mignon doesn’t have any fat or connective tissue that needs to melt down, there’s no reason to cook it beyond medium-rare.
Keep in mind that carryover cooking from resting the meat can increase internal temperature by 5°F. www.Masterclass.com
This cut is from the short loin primal and is known as the strip loin if left whole. If you remove all of the fat, it is also known as the filet mignon
Premium Dakota Beef is raised on our family farm in South Dakota. We hand select our beef for processing to ensure the best quality beef for our customers from our farm to your table. Our beef is processed at a family-owned butcher shop that is USDA certified.