Beef · Loin
Filet Mignon
The most tender steak: a thick, lean, boneless cut from the tenderloin with a mild, buttery flavor.
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| Animal | Beef |
|---|---|
| Section | Loin |
| Bone | Boneless |
| Tenderness | Very tender |
| Also called | tenderloin steak, fillet steak, filet |
Best ways to cook it
- Pan-sear
- Grill
- Broil
- Roast
About this cut
What it is and how to use it
Filet mignon is cut from the narrow tip end of the tenderloin. It is round and thick, lean, and very tender, with a mild flavor that benefits from a good sear, butter, or a sauce. Because it has so little fat, it can dry out if overcooked. It is often wrapped in bacon and is a staple at steakhouses.
Cook’s tipSear in a hot pan, then finish in the oven or over indirect heat. Cook to at least 145°F and rest three minutes.
Read morePremium Steak Cuts: Ribeye, Strip, Filet & MoreBeef Cuts Chart: 9 Primals & How to Cook EachBeef Tenderness Scale: Most Tender to Toughest
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours