Filet Mignon is cut from center of the tenderloin, a little-used muscle nestled just under the ribs. This tender succulent cut literally melts in your mouth. Filet Mignon is best cooked rare or medium-rare; some people wrap a slice of bacon around the steak to add fat and flavor. It can be broiled, grilled or pan-fried to add a beautiful sear on both sides. Our 8-ounce steaks are cut from the finest Choice Angus Beef Tenderloin.