The SRF Silver™ filet mignon is a deliciously tender steak with a buttery aroma and umami-rich flavor. The filet mignon is the most tender of all beef cuts, so it’s no surprise it’s our top-selling American Wagyu steak.
The SRF Silver™ filet mignon is amazingly tender and the perfect steak for any occassion. This fine-grained steak is fork-tender which is why its also known as the tenderloin steak. SRF Silver™ beef has a smiliar level of marbling as USDA Prime, but has all the unique attributes of American Wagyu. This includes a buttery flavor, aroma and texture. These characteristics make it a cut above other types of 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.
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 Label ™ and SRF Gold Label ™ both score above USDA Prime.
SRF Silver Label™ is a BMS of 4 to 5 with similar marbling to USDA Prime grade beef.
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.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Slice steak against the grain – 90° to the direction of the muscle fibers. This makes for a more tender bite.
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 thepsoas 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.
The correct spelling for multiple steaks is filets mignons.
