Filet Mignon

This cut of steak is literally the most tender and juicy portion of beef. Often associated with luxury and celebration, this relatively small but thick cut is sourced from the loin under the ribs in an area not stressed by exercise and then dry-aged for 21 days. The rarity of this steak attributes to the cost, but many agree it’s well worth the price. This melt-in-your-mouth, finely grained and mild cut of beef is often the first thing that comes to mind for many steak lovers.