Tenderloin

The Tenderloin (Filet Mignon) is the most tender cut on the entire cow — a fork-tender, mild-flavored steak that becomes extraordinary when paired with Wagyu marbling. Most Filets are lean by nature; Wagyu Filet defies that rule.

What Makes Wagyu Tenderloin Special

The Tenderloin is a non-working muscle, so it stays soft and lean. In Wagyu Filet, that natural tenderness gets layered with marbling — buttery texture without losing the cut's signature softness. It's the cut to serve guests who want premium without the assertive richness of a Ribeye.

Grades Available

Our Filet selection includes A5 Japanese Wagyu (Satsuma, Miyazaki) and Australian Wagyu Gold Label Tenderloin. Both are F4 Purebred or higher.

Cooking Tips

Filet is forgiving. A high-heat sear and short cook (medium-rare to medium) is ideal. Pair with bold sauces — chimichurri, peppercorn, or a simple herb butter.