Elegance With
An Edge:
Bone-In Filet

Experience the elegance of a Filet Mignon, with the size, intensified flavor, and marbling of a fuller flavored steak. The bone on our Bone-in Filet isn’t just for show — it slows down the broiling process, which locks in a more intensified flavor, resulting in a remarkably tender texture and savory profile. It’s rare to find this bone-in cut in everyday dining, and we’re proud to provide a uniquely distinctive steak experience for our Guests to discover.


Bone-In Filet Origins

Similar to our Filet Mignon, the Bone-In Filet Mignon also comes from the tenderloin, but on the large end rather than the middle. The tenderloin is 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. Because of this, the Bone-in Filet shares the boneless Filet’s reputation for being a leaner, more tender steak cut — but the Bone-in Filet is slightly larger at 14oz, and its distinctive bone gives it slight edge in flavor and marbling over the classic Filet. While the Bone-in Filet Mignon may have less marbling than a Prime Bone-In Ribeye or Prime New York Strip, it still delivers robust flavor, nonetheless.

Crafting Perfection: Preparing The Bone-In Filet Mignon

After a 21-day wet-aging process, each tenderloin is carefully inspected and expertly hand-cut to make sure you’re getting the most optimal cut in terms of both 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 Bone-in 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 Executive Chef recommends for our Bone-in Filet Mignon below.

Does the Bone-In Filet Mignon Make The Cut For You?

Choose this steak if you’re looking for a cut that is:

  • Similar to our classic Filet Mignon, but slightly larger, at 14oz
  • Well-marbled with hints of smokiness shining through from the bone
  • A fuller-flavored unique cut with a more delicate, tender texture than a Ribeye or New York Strip
  • Something different — while the Filet Mignon can be found on every steakhouse menu, a Bone-In Filet is rare

Best Bone-In Filet Mignon Companion

Crispy Maitake Mushroom

To truly savor the smokier, locked-in flavor of our Bone-In Filet Mignon, we recommend experiencing it in its purest form. However, if you're seeking an accompaniment, the Crispy Maitake Mushroom is an excellent choice. Its earthy notes pair flawlessly with the natural richness released by broiling the bone.EXPLORE OUR OTHER STEAK COMPANIONS >

Best Butter Pairing

Herbed Horseradish

Enhance the richness of your Bone-In Filet with our Herbed Horseradish Butter. The infusion of fresh herbs and a hint of tanginess complements this bone-in cut’s delicate, yet unctuous flavor.

Ideal Wine Pairings

Pinot Noir

Our Bone-In Filet Mignon and an ever-popular pinot noir share a few complementary characteristics, making them a perfect pair. Our Bone-in Filet's tender texture and richer flavor profile isn’t stifled, thanks to the Pinot Noir's more delicate body. The wine’s fruit-forward flavors create a nice balance against the smokier undertones created by the bone. EXPLORE MORE >

Cabernet Sauvignon

For a bolder pairing, opt for a cabernet sauvignon. Its big and bold characteristics, along with dryness on the palate, intensify the taste of our Bone-In Filet Mignon. EXPLORE MORE >

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