Tenderloin

The most tender cut on the cow. Most Filets are lean by nature — Wagyu Filet breaks that rule.

What Makes It Special

A non-working muscle, so it stays soft. In Wagyu, that natural tenderness gets layered with marbling. Premium texture without the assertive richness of a Ribeye — ideal for guests who want special without intimidating.

Available Grades

A5 Japanese Wagyu (Satsuma, Miyazaki) and Australian Wagyu Gold Label Tenderloin.

Frequently Asked Questions

Is filet mignon the same as tenderloin?

Filet mignon is cut from the tenderloin. The tenderloin is the whole muscle running along the spine; filet mignon refers to steaks portioned from it, typically from the narrower end. Chateaubriand comes from the thicker center section.

Why is tenderloin so tender?

The tenderloin is a non-working muscle that sits protected along the spine and does almost no load-bearing work. Muscles that work develop connective tissue and toughen; the tenderloin never does.

Is Wagyu filet worth it if filet is naturally lean?

That is exactly what makes it unusual. Conventional filet trades flavor for tenderness because it carries little fat. Wagyu filet keeps the tenderness and adds marbling, so you get both. It is the cut for people who want richness without a Ribeye's assertiveness.

How do you cook Wagyu filet?

Filet is forgiving. High-heat sear, 3 to 4 minutes per side for a 2-inch cut, target medium-rare to medium. Because the cut is mild, it pairs well with bold accompaniments — chimichurri, peppercorn sauce, or herb butter.