Filet Mignon is a steak cut of beef taken from the tenderloin. Texas steak fillets are some of the most tender cuts of beef available, making it highly sought after and therefore slightly more expensive. The average steer or heifer provides little more than 5-7 pounds of fillet. Because this particular muscle does not bear weight, it receives almost no exercise, making it very tender. Porterhouse and T-bone steaks are larger cuts of beef which include the fillet. The small medallion shape to one side of the bone is the actual fillet, while the longer strip to the opposite side of the bone is the strip steak, often referred to as the Porterhouse.

Bacon is used often in the preparation and cooking of the fillet. It is wrapped around the filet and pinned with a toothpick, adding flavor and keeping the fillet from becoming too dry during the cooking process. Texas Steak Filets Mignon is typically seared on each side using intense heat in quick bursts before being transferred to a lower heat source for completion of cooking.

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Texas Steak Tip: Filet Mignon tends to be served much rarer than other meats, while those who prefer a more well done Filet can request a “butterflied” filet, which means the meat is cut down the middle and opened to expose more of the filet to heat during cooking.