Wagyu Filet Mignon
The term “filet mignon” is a French term meaning small fillet and originally referred to the beginning portion of the tenderloin that is smaller in size than the center section. In most butcher shops, the term is now used to refer to any steak that is cut from the tenderloin – sometimes even needing string to hold it together. At Porter & York, our filet mignon is completely trimmed and taken only from the center of the loin producing a true tenderloin steak.
The tenderloin is a muscle in the loin and is in two different sub-primals – the short loin and sirloin – creating its unique oblong shape. Flavor in beef is derived from how much a muscle is used and, because of the lack of use, the tenderloin has a very subtle beef flavor and is extremely tender. Being a very lean steak, the filet is best cooked to no more than medium-rare.
Never frozen, good in the fridge for 8-9 days after delivery.
Choose your delivery date at checkout. We cut-to-order the day it ships.
HeartBrand Ranch is an Akaushi cattle ranch headquartered in Harwood, Texas. Focused on improving the beef industry through diligently maintained Akaushi genetics, the HeartBrand team believes in more than just producing great calves. We are dedicated to breeding superior beef. Akaushi (pronounced Aka-ooshie) is a Japanese red Wagyu breed of beef cattle. Originated in Kumamoto, Japan, the breed was developed to provide the remarkable marbling traits Wagyu-type cattle are known for in an animal that can handle a warm environment and perform for today’s cattleman. This rare and prestigious breed is sought after for more than its famous carcass traits. Akaushi cattle combine distinguished marbling with sound structure, high fertility and modern body type. HeartBrand Akaushi cattle calve easy, are structurally sound, wean heavy calves and remain in the herd for many years. Our cattle balance meat quality with performance and look any rancher would be proud to put in their pasture.
Our Signature Recipe
Pan Seared Filet Mignon
It just so happens we have a custom recipe for this cut. Please feel free to use it and take all the credit!
Chef John Howie
The Perfect Filet Mignon
Award winning Seattle chef John Howie shares his approach to the perfect filet.
