Features: Exceptionally tender, mild flavor
Enjoy a chef-level American Wagyu Filet Mignon at home with these cooking tips. Perfectly portioned, buttery, and deliciously tender, this cut is sure to elevate any eating experience.
Filet Mignon is cut from the Beef Tenderloin, a part of the loin primal. So, Filet Mignon is always Beef Tenderloin, but “Tenderloin” does not always refer to “Filet Mignon.”
Steak should be cooked to a minimum of 145°F for optimum food safety.
For best results, use temperature over cooking times to determine desired doneness.
|Rare||120°F to 129°F|
|Medium-rare||130°F to 139°F|
|Medium||140°F to 149°F|
|Medium-well||150°F to 159°F|
The tenderness of Filet Mignon makes it an excellent choice for grilling, pan frying, or cooking sous vide.
Pan-frying Filet Mignon Steak brings out its juiciness and results in a delectable sear.
Grilling American Wagyu Filet Mignon is a classic way to celebrate its flavor and elevate any occasion. Here are a few of the basics.
Cooking sous vide is an excellent, easy way to achieve a restaurant-worthy Filet Mignon. Sous vide results in consistent temperature throughout the cut and helps you avoid overcooking.
|Doneness||Temperature Range||Timing Range|
|Rare||120°F to 128°F||1 to 2 ½ hours|
|Medium-rare||129°F to 134°F||1 to 4 hours|
|Medium||135°F to 144°F||1 to 4 hours|
|Medium-well||145°F to 155°F||1 to 3 ½ hours|
|Well-done||156°F +||1 to 3 hours|
Try this recipe for Wagyu sirloin from Chef Ryan Andre!