Filet Mignon

Its uniqueness lies in the fact that it is cut from the fillet muscle, which, in turn, practically does not participate in the motor activity of the bull. Due to this, the steak turns out to be incredibly tender to the taste and at the same time remains fairly lean. Perhaps the “filet mignon” will not surprise you with the brightness of meat taste, but its structure and juiciness will not leave you indifferent.

Recommended roasting: medium rare, medium
We classify our “Filet Mignon” as follows on a five-point scale:

  • Marbling: 3
  • Tenderness: 5
  • Intensity of taste: 2
  • Fiber structure: 1
  • The presence of fat: no