American Wagyu filet mignon is our top selling steak because of its fine velvety texture and wonderfully mild flavor. This special combination includes one, 10 oz. Black Grade filet mignon with 1 round of Chef's Gold. This is a rich and flavorful ingredient crafted by collecting tenderloin fat and dry-aging. It's imparts richness and the unimmitable flavor of dry-aged beef. The tenderloin, where the filet is sourced, is an extremely lean section of beef and does not respond well to dry-aging. To add the essence of dry-aged flavor to our filets, this unique duo of steaks includes two generous portions of Chef’s Gold.
Prime Food Distributor, our dry-aging partner, carefully isolates USDA Prime tenderloin fat which has a unique brittle composition. This singular fat is hand-trimmed, ultra-fine ground, formed into even-sized cylinders and is dry-aged. Use Chef’s Gold in the final stage of cooking to add a rich, buttery aroma and a concentrated beef flavor. The combination of American Wagyu and Chef’s Gold elevates the flavor profile of our filet mignon to an exceptional eating experience.
This item ships fresh from our New York distribution center and requires Overnight Shipping.
This steak is SRF Black Labelâ„¢, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)Â with significantly more marbling than USDA Prime graded beef.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features an abundant amount of marbling. Â Â Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA). SRF Black Grade and SRF Gold Grade both score above USDA Prime. Â
Filet mignon is naturally tender and has a lower amount of marbling than steaks like ribeyes and New York strips. They are best prepared medium rare to medium.
Be sure to completely thaw your filet mignon before cooking.
Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand.
Prepare your filet as usual and add the Chef's Gold at the end or melt the coin and baste your steak in the pan.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
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.
How Does Snake River Farms Package and Ship Dry-Aged Products?
Never frozen, all dry-aged products ship fresh with gel packs, a reusable thermal bag and the most sustainable packaging in the business to ensure products deliver in great condition right to your doorstep. All dry-aged orders ship with 1 day shipping. You can order for next day or schedule for a date in the future. Learn more about packaging and shipping.
What is Dry-Aging?
We have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.
What Is SRF Black Label and SRF Gold Label?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black Label and SRF Gold Label grade above USDA Prime. The SRF Black Label grades between a BMS 6 to 8, and the Gold Label is the highest marbled with a BMS score at 9+. Read about the difference.
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