Beef Tenderloin Filet Steak

Filet steaks are cut from the tenderloin, a long, narrow muscle located along the inside of the backbone in the loin section of the beef. Because this muscle does very little work, it produces one of the most naturally tender cuts of beef.

Flavor & Texture

Exceptionally tender with a fine-grained, buttery texture and mild, delicate beef flavor. Unlike heavily marbled cuts such as ribeye, filet steaks are relatively lean, making them an excellent choice for those who prefer a tender steak without excess fat.

Best Cooking Methods

• Cast-Iron Skillet: Pan-sear over high heat and finish with butter, garlic, and fresh herbs for a steakhouse-style meal.

• Grill: Cook over medium-high heat for a flavorful exterior and tender center.

• Reverse Sear: Slowly bring thicker steaks toward your desired doneness before finishing with a hot sear.

• Oven Finish: Sear in a skillet, then finish in the oven for even cooking.

For best results, use a meat thermometer and allow the steaks to rest before serving. USDA recommends cooking whole beef steaks to an internal temperature of 145°F with a 3-minute rest.

Product Details

• Package Weight: Approximately 8-16 ounces

• Cut: Boneless beef tenderloin filet steaks (filet mignon)

• Aging: Dry-aged for 21 days

• Packaging: Vacuum-sealed and frozen

• Inspection: USDA inspected

• Source: Farm-raised beef from Clover Leaf Farm Meats in South Carolina

Package weights and steak sizes may vary slightly.