American Wagyu Black Grade

Filet Mignon

As low as $43.00
American Wagyu Black Grade

Filet Mignon

As low as $43.00
Description

The filet mignon is the most tender of all beef cuts, so it’s no surprise it’s our top selling steak. Other characteristics of our American Wagyu filets mignons include a buttery texture and mild, lean flavor. 

Description

Also known as a tenderloin steak, our filet mignon is so fine grained it can be cut with a fork. This delectable steak is perfect seasoned with fresh cracked pepper and finishing salt. It also pairs beautifully with classic French sauces like au poivre and bearnaise for a white tablecloth dining experience at home. These tender and flavorful steaks are a mouth-watering way to celebrate a birthday, anniversary, or the holiday season.

 

 

 

Beef Grading 101

This steak is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing intramuscular fat beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+          SRF Gold Grade

 

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Meatology

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Filet mignon, or tenderloin steak, is obtained from the loin primal located under the ribs and next to the spine. Filets mignons are sourced from the psoas major, a muscle that receives minimal use. Exercise makes a muscle tough, so the lack of physical activity makes the filet mignon a very tender steak. This muscle has minimal marbling so it does not have the flavorful fat found in ribeyes or New York strips. Our American Wagyu tenderloin has a higher amount of marbling than USDA Prime grade tenderloin which makes for a more flavorful filet mignon.

Fast fact: The correct spelling for multiple steaks is filets mignons.

Our Favorite Recipes

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Snake River Farms

Grilled Romaine Beef Salad

  • 1 hour
  • 2 or more SERVINGS
cooking-style https://www.snakeriverfarms.com/static/version1606307149/frontend/Folio3/agribeef/en_US/wysiwyg/recipe-detail/difficulty-icon.svg

Chefs Marge Perry and David Bonom

Grilled NY Strip Steak and Filet Mignon with Citrus Caper Herb Sauce

  • 1 to 1.5 hours
  • 4 - 6 SERVINGS
cooking-style https://www.snakeriverfarms.com/static/version1606307149/frontend/Folio3/agribeef/en_US/wysiwyg/recipe-detail/difficulty-icon.svg

Meredith Deeds

Tenderloin Roast with Brandy Peppercorn Sauce

  • 2 hours
  • 4 SERVINGS

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Filet Mignon