raw filet mignon with chef's gold in cast iron skillet
raw filet mignon with chef's gold in cast iron skillet
Cooked Filet Mignon with Chefs Gold
filet mignon with chef's gold in cast iron skillet

Wagyu Filet Mignon with Chef's Gold

American Wagyu

$75.00

Add flavor and essence of dry-aging to our SRF Black® filet mignon with Chef's Gold, a round of dry-aged tenderloin fat. Average weight is 10 oz.

Grade:
Beef Grading

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Humanely Raised Beef

Humanely Raised Beef

Cut by Master Butchers

Cut by Master Butchers

Proprietary Dry-Aged Process

Proprietary Dry-Aged Process

Details

Cooking Tips

Beef Grading

Bring the flavor and aroma of dry-aging to our SRF Black® filet mignon with Chef's Gold, a round of dry-aged tenderloin fat. Filet mignon has less marbling than steaks like ribeyes. This lower amount of intramuscular fat means filet mignon is not a good candidate for dry-aging. 

Now you can enjoy all the pure essence of dry-aging with SRF Black® filets mignons. Prepare your steak as usual, then finish it with 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.

Average weight: 10 oz. 

For best results, let the Chef’s Gold sit at room temperature prior to using.

When pan-searing steaks, add two or three tablespoons of Chef's Gold at the end. When it liquifies, baste the steaks to impart flavor and richness.

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

Frequently Asked Questions

Where does filet mignon come from?

Filet mignon, or tenderloin steak, is obtained from the loin primal located under the ribs and next to the spine. This is a muscle that receives minimal use, and the lack of physical activity makes the filet mignon a very tender steak. Looking for more tips? Our steak cooking guide has great tips on how to cook filet mignon.

How to cook filet mignon

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

Best oil for searing steak

For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak. 

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