The filet mignon, also known as tenderloin steak, is universally regarded as luxurious, decadent, and the leading cause of steak envy at restaurants everywhere. Located between the sirloin and the rib, the tenderloin is aptly named since it is simply the most tender beef cut. Double R Ranch filet mignons are cut from hand selected, perfectly aged tenderloins for a mouthwatering finished flavor and a fine buttery texture. Each steak is hand-trimmed to minimize waste and create the best plate presentation possible. These are consistently our top selling online steaks. Buy these steaks online for dinner to your doorstep.
"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, W
2 x 4 oz.
Perfect for: Nearly any occasion. Double R Ranch choice grade filet mignon have a mild flavor and are well-known for their tender texture. Each filet is portioned at 2 inches thick and is steak-ready, so no additional trimming is needed. USDA Prime is the highest USDA grade available, so each steak is prized for its marbling and texture.
Beef Grading 101
This steak is USDA Choice, the second highest level of marbling recognized by the USDA.
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and Choice is the second highest level
The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent. Whenever possible, we work to use beef from the top one third of Choice for the highest quality possible within the grade.
Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass.
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.
Fast fact: Filet mignon sounds French, but American writer O. Henry is credited with coining the word in a short story written in 1906.