Tenderloin Filet Steak 4oz
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$14.66
Widely celebrated as the single most tender cuts available. Because the tenderloin muscle rests beneath the spine and bears no weight, it develops minimal connective tissue, giving the meat a signature "melt-in-your-mouth" buttery texture. The tenderloin is a non-weight bearing muscle and remains relatively unused. Inactivity keeps the muscle from growing too tough through repetitive movement.
Key Characteristics
Best Cooking Methods
Because filet mignon is incredibly lean, it cooks very quickly and can dry out if overdone. The standard "steakhouse method" involves pan-searing the meat in a smoking-hot cast-iron skillet to build a crust, then transferring the pan to a preheated oven to finish cooking gently.
- Prep: Bring the steak to room temperature for 30 minutes and pat it completely dry.
- Season: Keep it simple with a generous dusting of kosher salt and cracked black pepper.
- Sear: Cook in a high-smoke-point oil (like avocado oil) for 2 minutes per side.
- Baste: Lower the heat and spoon melted unsalted butter, smashed garlic, and fresh rosemary or thyme over the steak to inject rich flavor.
- Rest: Always let the steak rest for 5 to 10 minutes off the heat to redistribute the juices.