The filet mignon is cut from the center portion of the tenderloin, and is the most tender steak you can buy. We've wet aged this USDA Prime filet for 20 days and trimmed the exterior fat, but the ample marbling ensures a juicy, full flavor profile. You really don't even need a knife! We will sous vide your steaks to 130 degrees and all you need to do is ensure they are at room temp and sear them on a hot skillet or open flame like you mean business. Times to sear can be found in the FAQ section of our site in order to reach your desired temperature.