This highly sought-after cut of beef is held in the highest regard because of its rarity, tenderness, and melt-in-your-mouth texture. In fact, its very name in French translates to cute, dainty, and delicate. Whether you’re celebrating a special occasion or determined to make every day extraordinary, our much raved-about Main Filet Mignon and Petite Filet Mignon will elevate any dining experience.
RESERVE A TABLEFilet Mignon Origins
Filet Mignon is the leanest, most tender of all steak cuts because it comes from the middle of the tenderloin, a muscle below the rib cage that’s seldom used and hence, not tough at all. It’s a small, circular cut of beef that makes up just 2-3% of the cattle, making it less widely available, and by extension, highly coveted. This is why the Filet Mignon has earned a reputation as one of the best, if not the best, steak cuts you can enjoy. The Filet Mignon contains significantly less marbling than a Ribeye or New York Strip, making it a popular option for health-conscious steak lovers.
Preparing The Perfect Filet Mignon
There’s a reason our buttery, fork-tender Filet Mignon is the most popular steak on our menu. After a flavor-sealing aging process, each tenderloin that’s delivered to our kitchen is carefully inspected and expertly hand-cut by our Chefs to make sure you’re getting the most optimal piece in tenderness and flavor. It’s then seasoned with our signature salt-and-pepper blend and broiled at 1600 degrees (no more, no less) to your desired temperature. Once your Filet Mignon leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters, and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Filet Mignon below.
Temperature Check
We believe that your way is always the right way, however, because there’s very little marbling in a Filet Mignon, our Chefs suggest medium rare to medium for this specialty cut. If you’re between temperatures, our dedicated Associates will share our temperature standards in detail and make sure you choose what’s best for you.
Is a Filet Mignon Right for You?
Choose this cut if you’re looking for a steak that is:
- Lean and boneless, with minimal marbling, making it a healthier steak option
- Soft and tender — our steak knives practically slice through it like butter
- Smaller than 12 ounces. We offer 8oz and 11oz cuts
- Milder in taste and sweeter than a heavily marbled Bone-In Ribeye or New York Strip
- Enhanced by one of our over-the-top steak companions or signature butter pairings
- A perpetual bestseller on our menu that’s widely perceived as the best steak cut available
