Wagyu Filets

The most tender steak on the animal. An elegant, buttery filet for special nights.

The cut

Filets (filet mignon) are cut from the center of the tenderloin. They are thick, round, boneless and very lean with a fine grain.

Flavor

Mild, delicate and melt-in-your-mouth tender. Finish with butter or a pan sauce.

How to cook

• Bring toward room temperature for 30 minutes and season well.
• Sear in a hot skillet for 3 minutes per side, baste with butter, garlic and thyme, then finish in a 400°F oven if needed.
• Rest 5 minutes.
• Common targets: medium-rare 130–135°F, medium 140–145°F.

Size & price basis

Per filet, avg 0.40 lb (about 6.5 oz). Actual weight varies. Weights are approximate averages.

How it ships: Frozen, in insulated packaging with dry ice. Vacuum sealed, individually wrapped.

Food safety: USDA recommends cooking whole-muscle beef to 145°F with a 3-minute rest and ground beef to 160°F. Doneness temps below are common chef targets.