Tenderloin

Filet

The Tenderloin, aka Filet Mignon, is another classic steak, for many it’s the ne plus ultra that needs no introduction. Ours needs no knife because it is tender to the extreme, clean and smooth, with a rich, lean beef flavor profile that won’t overwhelm.

Purchase

Cooking Tips

Tenderloin Filet

0:14

Ideal for

Grill or Broil
Skillet

This cut is excellent on the grill or seared to perfection in a hot skillet. As noted below, finish in the oven to achieve the precise doneness that you desire.

For the best flavor, season the beef at least 4 hours prior to cooking. Remove the cut from the refrigerator one hour before cooking to allow it to come up to room temperature.
Grill or pan-sear the cut to medium-high heat, about 1 ½ minutes per side. If you're grilling, watch for flare-ups and rotate the cut to make a cross-hatch mark.
Finish the steaks on a higher rack in the barbecue with the lid closed or in the oven on 350º F to your desired temperature. Check doneness with a Thermapen Mk4 for quick and accurate reads on internal temperatures.
It's important to let your steaks rest for 5 to 10 minutes prior to serving or cutting. This allows the temperature to equalize internally and allows the steak to "hold" its juices.
If hosting a crowd, sear the meat ahead of time without finishing it and then refrigerate. When you are ready to serve your guests, finish the steaks at 350º F.