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raw filet mignon with chef's gold in cast iron skillet

Wagyu Filet Mignon with Chef's Gold

AMERICAN WAGYU

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.

Select Grade: SRF Black®

SRF Black® The ideal balance of rich marbling, bold flavor and versatility. An excellent choice for both weeknight meals and special occasions.

Humanely Raised Beef

Cut by Master Butchers

Proprietary Dry-Aged Process

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.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

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.

Cooking Tips

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.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

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 SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly 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.

Customer Reviews

Overall rating: 4.7865167 / 5 from 89 reviews.

AI Generated Review Summary

The Wagyu Filet Mignon with Chef's Gold offers a rich, buttery aroma and concentrated beef flavor, thanks to the dry-aged tenderloin fat. Customers praise the amazing quality, delicious flavor, and gamey taste of the filet, making it a highly satisfying and desirable purchase.

Summary topics

Chef's Gold (10%): Customers expressed appreciation for the chef's gold, stating that it is a great addition to their meals.
Filet Quality (12%): It was highlighted by customers that the filet was amazing, delicious, and had a gamey taste.
Repeat Order Intent (9%): Customers appreciated that they would definitely order again, indicating a high level of satisfaction and a desire to buy again.
Product Flavor (15%): Many customers stated that the flavor of the product is great, amazing, excellent, and delicious.
Overall Product Quality (9%): Customers appreciated the amazing quality of the filet, which was mentioned multiple times in the reviews.

Review topics: [flavor, quality, gold, order, gift, customer service, steak, filet, age, butter, say, restaurants, meat, experience, cut, steakhouses, regrets, addition, tender].

Review highlights

"Amazing flavor, quality" — Edward N.
"Amazing quality filet." — Cheryl D.
"This is the best quality filet I have ever bought online." — Cheryl D.

Reviews

After I learned how to

"After I learned how to master the Chef’s Gold, wifey loved it😂"

— Kenneth H. (5/5)

Amazing!!!!!!! Best filet I’ve EVER

"Amazing!!!!!!! Best filet I’ve EVER had!"

— Carrie V. (5/5)

Amazingly tender

"Amazingly tender"

— Gary S. (5/5)

Incredible steaks! After eating these

"Incredible steaks! After eating these steaks I haven't found a steak house that even comes close to the taste of these yummy steaks."

— Jeff R. (5/5)

DELICIOUS ‼️

"DELICIOUS ‼️"

— Andrew J. (5/5)

Insane…

"Insane…"

— Isaac M. (5/5)

Expectations are always exceeded

"As usual, from start to finish the process, delivery and enjoyment of the finished Filets exceeded all of my expectations. I highly recommend the Chef’s Gold. It’s the perfect addition to an already amazing filet."

— Scott Z. (5/5)

Worth the cost!

"Dinner for the wife and I the filet was spectacular!"

— Kevin O. (5/5)

Perfection

"These filets were amazing! Perfect portion and great flavor. I did season with salt/pepper, grilled and then finished in a pan with some of the chefs gold. Delicious! I would definitely order again. Wish I could add a pic."

— Kate B. (5/5)

TENDER FILET

"VERY TENDER, JUICY AND FLAVORFUL FILET MIGNON. WOULD BUY AGAIN..."

— Scott T. (5/5)