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.
RESERVE A TABLEBone-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.
Temperature Check
We believe that your way is always the right way, however, because there’s only a moderate amount of marbling in a Bone-in Filet Mignon, our Chef suggests medium rare to medium for this classic cut. If you’re between temperatures, your dedicated Associates will share our temperature standards in detail and make sure you choose what’s best for you.
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
