Tenderloin - Filet Mignon

The most tender, melt-in-your-mouth cut of beef, filet mignon is the definition of steak perfection. French for “delicate filet,” this cut comes from the narrow end of the tenderloin, making it lean, buttery-soft, and richly flavorful. And because there’s only so much per animal, it’s as coveted as it is delicious.

Pick your perfect portion:

• Classic (6 oz) – Just the right size for a steakhouse-quality meal.

• Hearty (8 oz) – A little more to love, big on tenderness and flavor.

• Generous (10 oz) – For those who go big or go home.

Cook it hot and fast to seal in the flavor—whether on the grill, pan, or under the broiler, aim for medium-rare to medium to keep that signature tender juiciness. Anything more, and you risk breaking hearts (mostly your own).

On the farm and on the fork, it’s better quality. Period.