Filet Mignon / TenderloinRegular price $52.00
These dry-aged filet steaks are perfect for a special occasion! Each package has two filets—weight is combined total of both.
• Medium: 10-14 oz | $58
• Large: 14-16 oz | $68
• Extra Large: 16-20 oz | $80
• Grand: 20-22 oz | $95
• King : 23+ oz | $115
Where does a filet come from?
The Filet Mignon is the most tender steak on a cow, and also very lean with minimal fat. It is perfect for special occasions or those monitoring their fat intake. It is located in the smallest part of the tenderloin which stretches into the short loin. This cut is highly desired and rare on a cow, and therefore an expensive, premium cut. Its flavor can be further enhanced when wrapped in bacon or drizzled with a sauce.
The Beef Tenderloin refers to the entire Tenderloin cut of a cow. Here at Five Marys, this cut is only sold around Christmas time because when it is cut from a cow, a T-Bone, Porterhouse, and Filet Mignon cannot be taken. Because the Tenderloin is the most prized meat on a cow, this particular cut fetches a high price.
This cut does not have much protective fat, so you want to cook a filet quickly over high heat. You want to get a nice sear on the outside, while keeping the internal temperature to a juicy 130°F (medium rare). Be careful not to overcook this tender cut, the lack of fat could leave you with a tough meal. Let your filet rest before slicing!
Five Marys Recipes for Filet Mignon