Filet Mignon

Filet mignon is the most tender – and sought after – cut of beef you can get. 

As well as the most expensive.

It's very lean with hardly any fat or marbling – and has a mild, delicate, flavour.  

But it's best known for its texture. Soft, juicy, and cuts like butter.  

Three different steaks are cut from a Fillet: Fillet medallions, Chateaubriand and, most tender of all, Filet mignon. If you're wondering what the “mignon” stands for... it's French for cute and suave.

These are the Rolls Royce of steaks and best grilled or seared in a pan or griddle. There's no need for fancy seasonings, a bit of salt and pepper rubbed on just before you cook is more than enough.