Filet Mignon - Akaushi Wagyu - American West Wagyu

Individual Cut

Loin Primal · Available in Whole & Half Shares

Filet Mignon

Also known as Tenderloin Steak, Medallion · Boneless

The most tender muscle on the entire steer. The psoas major does zero work during the steer's life, producing a cut with a butter-soft texture that melts on the tongue. In Akaushi Wagyu, the filet carries more marbling than commodity tenderloin, adding a richness that matches the legendary texture.

Marbling 3/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight6 - 8 oz

Thickness1.5" - 2"

Bone OptionBoneless

PackagingVacuum-sealed

Your Share Yield

Whole Share~6-8 steaks

Half Share~3-4 steaks

Carcass %~17% (Loin)

Anatomy

PrimalLoin

LocationInside the loin, along the spine

MusclePsoas major

Perfect For

When to Reach for the Filet Mignon

Anniversary Dinner Valentine's Day Elegant Entertaining Wine Pairing When Tenderness Is Everything

How to Cook It

Three Ways to Perfection

Akaushi filet mignon is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Pan Sear

Season with salt and pepper only. Sear in a screaming hot cast iron skillet, 3 minutes per side for a 1.5-inch cut. Rest 5 minutes.

Skillet 500°F → Internal 125°F (rare to medium-rare) → Rest 5 min

Filets are thick. Use tongs to sear the edges for 30 seconds each to render the outer fat ring.

Method 02

Reverse Sear

Oven at 250°F until the internal temp reaches 110°F. Rest 5 minutes, then sear in cast iron for 60 seconds per side.

Oven 250°F → Sear 500°F → Internal 125°F

The filet's uniform shape makes it the ideal candidate for reverse searing. Perfectly even doneness throughout.

Method 03

Bacon-Wrapped Grill

Wrap with a single strip of bacon secured with a toothpick. Grill over medium-high heat, turning every 2 minutes, until 125°F internal.

Grill 450°F → Internal 125°F → Rest 5 min

The bacon adds smoke and salt. In Akaushi, it is a complement rather than a necessity.

Tenderness Perfected, Flavor Amplified

Tenderloin has always been prized for its texture. It is the softest, most delicate cut on any steer. But in commodity beef, that tenderness often comes at the cost of flavor. The filet is lean. It is mild. It needs a sauce, a wrap of bacon, a compound butter.

In Akaushi Wagyu, the equation changes. The breed's genetics deposit intramuscular fat even in this leanest of muscles. The result is a filet mignon that has the buttery tenderness you expect, plus a depth of flavor that commodity tenderloin simply cannot deliver. It does not need bacon. It does not need sauce. It stands on its own.