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 American Wagyu
Understand the Marbling Scale
Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.
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 ScoreBMS 3–4
Marbling ScoreBMS 4–5
Marbling ScoreBlack 6-8
Marbling ScoreGold 9-10
Marbling ScoreGold 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
Snake River Farms American Wagyu
Understand the Marbling Scale
Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.
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 ScoreBMS 3–4
Marbling ScoreBMS 4–5
Marbling ScoreBlack 6-8
Marbling ScoreGold 9-10
Marbling ScoreGold Plus 11-12
Understand the grading scale
SRF Black® · BMS 6–8
Exceeds USDA Prime marbling standards. The benchmark for American Wagyu, available across our full range of cuts.
SRF Gold® · BMS 9–10
Substantially more intramuscular fat than Black®. Richer flavor, more forgiving to cook, visibly different cross-section.
Gold Plus™ · BMS 11–12
The top of our range. Available in limited quantities on select cuts only.
Wagyu Filet Mignon Steak
AMERICAN WAGYU
$58.00
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.
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: 4.8125434 / 5 from 4337 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.
"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
I would have given 5
"I would have given 5 stars but I settled on 4. Here's why.....I found over many years of cooking literally hundreds of steaks, that cooking a steak fresh/never frozen is always the best way. Although the flavor was great, these steaks were just a bit on the dry side for me. My experience has been that when you thaw a steak from frozen, the blood in the meat runs out during the thaw. This results in a less juicy steak upon cooking. Please understand that I am well aware of all of the variables......cooking time, cooking temperature, is the steak cooked medium? medium rare?, medium well? etc. I cook my steaks to an internal temp of 120F and then pull them and let them rest for 3-4 minutes. They usually always end up what I'd call medium. They are usually lightly seasoned. I would like an opportunity to purchase these fresh somewhere and then make a comparison. I'd be willing to bet the fresh/never frozen will be hands above the frozen-thawed steaks. Cheers!"
— David T. (4/5)
This size brought the WOW
"This size brought the WOW factor! Excellent steak!"
— Cendy I. (5/5)
Both the ribeye and filet
"Both the ribeye and filet were amazing!"
— Sherry T. (5/5)
Definitely not worth the money.
"Definitely not worth the money. Not melt in your mouth good like I expected. I will not order from you all again."
— John C. (2/5)
Soooo delicious! Tender, juicy and
"Soooo delicious! Tender, juicy and oh so flavorful. Even better than expected!!!!"
— Harriet A. (5/5)
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)
Top notch delicious steaks. Fairly
"Top notch delicious steaks. Fairly new to SRF but will be a regular."
— Joseph A. (5/5)
Always the best! So flavorful.
"Always the best! So flavorful. Just love the Wagyu"
