Wagyu Filet Mignon Steak

American Wagyu

$62.00

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.

Grade: SRF Gold®

SRF Black® SRF Gold®

Size: 6 oz.

2 x 4 oz. 6 oz. 8 oz. 10 oz.

Product variants

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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.

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.

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 a 12-point 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 10. Dramatically more marbling than USDA Prime.

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.

Grading chart showing all grades and their marbling ranges

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

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 a 12-point 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 10. Dramatically more marbling than USDA Prime.

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.

Grading chart showing all grades and their marbling ranges

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

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.

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.

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.

Overall rating: 4.812238 / 5 from 4298 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%
Repeat Purchase Intent: 8%
Overall Steak Satisfaction: 36%
Tenderness: 4%
Product Quality: 9%

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

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

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)

My husband and I are

"My husband and I are originally from the Bay Area/San Francisco area then we moved to Palm Desert. So we’ve been spoiled with some pretty fabulous restaurants however, it seems in the last couple of years ordering a steak out is a big disappointment, and our friend said the same thing. BUT then we tried SRF Wagu gold 8oz filets and now we just don’t even eat beef out anymore as having it at home is a no-brainer and we adore these steaks, especially with their salt, pepper, garlic rub!! We are spoiled, spoiled, spoiled by SRF."

— Sian T. (5/5)

We got introduced snake River

"We got introduced snake River on a visit to Del Frisco steakhouse in Tampa and noticed it was very beefy in flavor than most fillets. Several weeks later I went to LAS VEGAS and tried it again at Del Friscos in Vegas muscle and had the same Beefy flavor. I ordered four of each black and gold not knowing which one Del Friscos served but their price on the menu with $75 so I’m thinking it was the black. I didn’t notice any difference between the black and the gold that I received on my first order it had similar flavor, but felt that it was a lot tougher in the texture then the two restaurants I purchased it from earlier!"

— Mark C. (2/5)

They were outstanding! Thank you.

"They were outstanding! Thank you."

— Richard C. (5/5)

I was finally able to

"I was finally able to recreate the high end steak house experience at home. SRF will be my go to for special occasion steaks at home."

— Christopher S. (5/5)

I've always thought your Wagyu

"I've always thought your Wagyu hot dogs were the bomb. . . and they are the best out there. But, the filets. . . oh my goodness. We used to be satisfied with USDA grade filets. . . but after tasting your Wagyu ones. . . melt in your mouth succulent, but rich and filling. You've spoiled us!"

— Karen M. (5/5)

All meats were extraordinary. Arrived

"All meats were extraordinary. Arrived quickly and in perfect shape."

— len r. (5/5)

Wonderful!. So delicious and so

"Wonderful!. So delicious and so tender. Best steak I've ever had!"