Today, August 13, is National Filet Mignon Day—a delicious excuse to celebrate one of the most tender and luxurious cuts of beef. Whether you call it filet mignon or beef tenderloin steak, you’re talking about the same cut of meat. In the U.S., butchers and everyday shoppers often call it beef tenderloin steak, referring to the muscle it comes from—a long, narrow, exceptionally tender muscle that runs along the spine. The French term filet mignon literally means “small, delicate fillet,” and while it refers to the same cut, it’s often used in restaurants or recipes to evoke its elegance and fine-dining roots. French culinary tradition gave this steak much of its fame, and the name stuck for those who like a bit of romance on the menu.
So whether you ask for tenderloin or filet mignon, you’re getting the same buttery-soft, lean, and prized cut—one name speaks the butcher’s language, the other whispers the chef’s.
Here’s an easy way to make a grassfed, grassfinished beef tenderloin steak shine:
Simple Grassfed Filet Mignon
1. Let steaks sit at room temperature for 30 minutes before cooking.
2. Preheat oven to 400°F.
3. Season generously with sea salt and freshly ground black pepper.
4. In a cast iron skillet over medium-high heat, sear each side for 2–3 minutes in butter, tallow, or olive oil.
5. Transfer skillet to oven and cook to your preferred doneness, checking with a meat thermometer:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Well done: 160°F+
6. Rest for 5 minutes before serving.
And while tenderloin is famous for its tenderness, let’s not forget about another favorite—our amazing grassfed ground beef. It’s versatile, flavorful, and ready for anything from burgers to chili to your favorite quick weeknight meal.
Enjoy,
Brenna & Kenny
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