The tenderloin filet — filet mignon, if you’re feeling French — is the most tender cut on the entire animal. The muscle barely works, so it stays butter-soft and mild, which is exactly why it’s the special-occasion standard. Ours are cut fresh to order as 6 oz filets from Midwest-farm beef.
How To Cook It
Pan-sear in cast iron with a butter baste — 130°F for a perfect medium-rare.
Typical timing: 3 minutes per side + 2–3 minutes basting, plus rest
- 01Pat completely dry and salt just before cooking — a dry surface is the whole crust.
- 02Sear in a ripping-hot cast iron pan with a high-smoke-point oil, 3 minutes per side.
- 03Drop the heat, add butter, garlic, and thyme, and baste continuously 2–3 minutes.
- 04Pull at 130°F for medium-rare. The filet is lean — it gives you less margin than a ribeye.
- 05Rest 5 minutes. Serve with the pan butter spooned over.
Best for: Anniversaries and Valentine’s, beef Wellington and steak Diane projects, anyone who prizes tenderness above all.
What’s In It
Short list. Real ingredients.
Ingredients
- · 100% beef tenderloin — single whole-muscle cut
Sourcing: Midwest-farm beef, portioned into 6 oz filets at our Bemidji counter.
The leanest of the premium steaks — high protein, delicate flavor, melt-in-your-mouth texture.
Why Butcher Shop Matters
Tenderloin is expensive enough that shortcuts show up fast — grocery filets are often “side muscle on” or cut from the tapering tail so portions vary wildly. We portion from the center the way a steakhouse would.
Pairs With
Goes well with these.
FAQ
Quick answers.
How is it priced?
Each filet is portioned to about 6 oz at one flat price — $9.99. No weight surprises at checkout.
Why is my filet always overcooked?
It’s lean, so it moves fast — there’s no marbling to buy you forgiveness. Use a thermometer, pull at 130°F, and let the resting carryover do the rest.
Filet or ribeye for a special dinner?
Filet for tenderness and elegance, ribeye for richness and flavor. Can’t decide? That’s literally what the porterhouse is for.