Filet Mignon (Prime)

The filet mignon: considered the most tender cut derived from the tenderloin region. The tenderness is due to its location on the inside of the back of the steer, passive in motion and non-supportive. The filet is also a lean cut, which influences how it’s best prepared. Spices, rubs, and light marinades will adhere well to the surface, or it can be seared in a cast iron pan to introduce fat into the preparation. Baste it with browned butter and herbs and serve it with a decadent black truffle jus finished with a knob of butter for the decadent, high-end restaurant feel. A time-tested and simple way to enjoy this cut is searing on a hot grill and cook to preferred temperature.  Prepared in any format, this cut will impress.