raw SRF Black® steak on rack and in pan |SRF Black®|2 x 4 oz.|6 oz.|8 oz.|10 oz.

Wagyu Filet Mignon Steak

AMERICAN WAGYU

The filet mignon is an extremely tender steak with the buttery texture and aroma of American Wagyu beef. Select your perfect Wagyu filet mignon from a variety of grades and sizes.

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. SRF Gold® Exceptional marbling and remarkable tenderness for unforgettable steakhouse-style meals at home.

Select Size: 2 x 4 oz.

Most Popular 2 x 4 oz. $58 6 oz. $49 8 oz. $62 10 oz. $72

100% US Raised

Family-Owned & Operated

Wet-Aged For 21+ Days

The Snake River Farms American Wagyu filet mignon has a distinctive buttery aroma and texture. This is the most naturally tender of all steak cuts and has a fine grain that makes it easy to cut with a fork. Sometimes the filet mignon is called the tenderloin steak since it is cut from the beef tenderloin.

Filet mignon is known for its mild flavor and modest intramuscular fat; however, our American Wagyu filets contain a surprising amount of marbling which adds a higher level of richness. This steak is delicious seasoned with just salt and pepper but is excellent served with classic steak sauces like a tarragon scented Béarnaise or peppery au poivre.

Available in 4 sizes. 2 x 4 oz. option has two steaks per package. The 6, 8, and 10 oz. portions have one steak per package.

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.

The steakhouse method and reverse searing are excellent cooking methods to use for the filet mignon. Since it is lower in fat, filet mignons cook quickly, so keep a watchful eye to avoid overcooking.

A final basting with butter and herbs is a good way to add additional richness to the filet mignon.

This mild flavored steak works well with compound butters and classic sauces like Béarnaise and au poivre.

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

The Snake River Farms American Wagyu filet mignon has a distinctive buttery aroma and texture. This is the most naturally tender of all steak cuts and has a fine grain that makes it easy to cut with a fork. Sometimes the filet mignon is called the tenderloin steak since it is cut from the beef tenderloin.

Filet mignon is known for its mild flavor and modest intramuscular fat; however, our American Wagyu filets contain a surprising amount of marbling which adds a higher level of richness. This steak is delicious seasoned with just salt and pepper but is excellent served with classic steak sauces like a tarragon scented Béarnaise or peppery au poivre.

Available in 4 sizes. 2 x 4 oz. option has two steaks per package. The 6, 8, and 10 oz. portions have one steak per package.

Cooking Tips

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.

The steakhouse method and reverse searing are excellent cooking methods to use for the filet mignon. Since it is lower in fat, filet mignons cook quickly, so keep a watchful eye to avoid overcooking.

A final basting with butter and herbs is a good way to add additional richness to the filet mignon.

This mild flavored steak works well with compound butters and classic sauces like Béarnaise and au poivre.

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

"Excellent! Everything I have purchased from Snake River Farms has been top notch!"

"Excellent marbling! Excellent flavor!"

"Great flavor, tender, juicy and simply delicious!!"

"Our new go to for a great steak!"

“The Wagyu steaks are sooooo delicious. . They were the best we’ve ever tasted and will continue to order them!!!”

"Absolutely the best in terms of tenderness and consistently delicious."

"Never disappointed no matter what cut."

"We are over the moon pleased with our beef."

PRIMAL CUT GUIDE

The Loin

The source of steakhouse favorites, the loin is prized for its tenderness, rich flavor, and iconic cuts like filet mignon, New York strip, porterhouse, and T-bone.

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.

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.

Does the filet mignon have a lot of marbling?

In general, filet mignon has very little intramuscular fat. American Wagyu filets have a higher amount than USDA Prime filets.

Where is the filet mignon located?

The filet mignon comes from the tenderloin which is part of the loin primal located under the ribs and next to the spine.

Why is filet mignon steak so tender?

The filet mignon is sourced from the psoas major, a muscle that is not used frequently. A high level of activity makes a muscle tough, so the lack of exercise results in a high amount of tenderness.

Customer Reviews

Overall rating: 4.8131943 / 5 from 4320 reviews.

AI Generated Review Summary

The Snake River Farms American Wagyu filet mignon steak is celebrated for its tender, buttery texture, and rich flavor. Customers consistently praise its tenderness, quality, and perfect size, making it a favorite for steak lovers. The steak's outstanding flavor and excellent shipping further enhance its appeal.

Summary topics

Cut Quality (4%): Customers keep praising the cut, describing it as tender, flavorful, excellent, and their favorite.
Repeat Purchase Intent (8%): It was noted by customers that they will buy the product again, indicating a high level of satisfaction.
Overall Steak Satisfaction (36%): A significant amount of customers expressed satisfaction with the steak, describing it as the best they've ever had.
Tenderness (4%): Customers keep praising the amazing tenderness and flavor of the product, with many describing it as perfect or outstanding.
Product Quality (9%): It was highlighted by customers that the quality of the product is consistently great, excellent, and amazing.

Review topics: [size, flavor, quality, problem, value, shipping, price, look, packaging, selection, texture, work, gift, customer service, treat, order, gold, bite, expectations, service, thickness, bag, results, steak, consistency, husband, goodness, filet, winner, pleasure].

Review highlights

"Incredible quality, taste, tenderness, customer satisfaction is amazing ." — Shirley B.
"Amazing flavor and tenderness." — David J.
"The best tasting Filet I have ever had, The only problem to small but great tasting." — Anonymous

Reviews

Very tender and flavorful. I

"Very tender and flavorful. I reverse seared them with some salt, pepper, and garlic powder. Then finished in a non-stick pan with butter and Herbes De Provence. Served with some garlic green beans and potatoes for a wonderful Sunday night dinner. It would be good on any night since everything is cooked in under an hour."

— Johnnie W. (5/5)

Perfect as always!

"Perfect as always!"

— FRANK C. (5/5)

These are awesome to reverse

"These are awesome to reverse sear. Smoke at 190F to an internal temp of 125F. Pull and increase the out temp to as hot as you can get. Use the flat side of grill grates or a cast iron griddle. Drizzle steaks with avocado oil and sear for 20 seconds. Flip. Another 20s. Flip and repeat. Pull and let stand for 5 min. Totally awesome."

— Keith C. (5/5)

Delivered on time. Packaged well.

"Delivered on time. Packaged well. It was delicious!!!"

— Gregory T. (5/5)

Meat is always good.

"Meat is always good."

— John L. (5/5)

very very very good

"very very very good"

— Aaron I. (5/5)

Excellent as always

"Excellent as always"

— Steven C. (5/5)

awesome steak

"awesome steak"

— Mark C. (5/5)

We have been getting steaks

"We have been getting steaks from David Burke Prime to cook for our anniversary for years. We decided to order directly from the source this time and it was even better than we expected. We were able to finally try Wagyu and it was fantastic. It was buttery and rich right out of the pan without having to add anything extra. We will definitely be ordering again."

— Jeff Y. (5/5)

So good!! Every time. We

"So good!! Every time. We love your steaks!"

— Patricia M. (5/5)