American Wagyu Black™ Grade

Filet Mignon

As low as $46.00
American Wagyu Black™ Grade

Filet Mignon

As low as $46.00

The filet mignon steak 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. 2 x 4 oz. option will have 2 in 1 package.

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Also known as a tenderloin steak, our Wagyu 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 American Wagyu steaks are a mouth-watering way to celebrate a birthday, anniversary, or the holiday season.


6 oz.$46.001
2 x 4 oz.$56.001-2
8 oz.$58.001
10 oz.$68.001-2

Perfect for: Served for a dressed-up dinner for formal guests or a laid-back grilling get together with friends, the Wagyu filet mignon is ideal for any occasion. Cut from the tenderloin, the filet mignon is universally renown for being lean yet tender, so it is a can’t-go-wrong selection. Each filet is portioned at 2 inches thick and is steak-ready, so no additional trimming is needed. SRF Black Grade marbling is significantly more marbled than USDA Prime, the highest USDA grade available.


Beef Grading 101

This filet mignon 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





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.

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Filet Mignon