Beef Tenderloin is the most tender cut of beef (and where the decadent filet mignon comes from) that does well cooked quickly over high heat, giving it a crispy exterior with a juicy, medium-rare interior.
Cut & Save: Slice 2 inch thick steaks from the chateaubriand. On average this will give you eight Filet Mignons.
There are no shortcuts to the extraordinarily rich flavors and tenderness of Mishima Reserve's American Wagyu. To ensure they deliver a consistently remarkable experience every time, and are committed to an approach that values the animal, the people, and the environment while adhering to nature’s cycles.Read more about the farm