It comes from the tenderloin, a muscle that rarely gets used.
This steak is best cooked at medium rare. Filet mignon does not have a lot of fat, so it is easier to dry out. Make a sauce with the pan drippings by adding butter and minced shallots, and cook until tender. Add broth or wine and your favorite herbs and spices. Cook until the flavors come together. Serve over the filet mignon with your favorite sides.
*Comes frozen and sealed.
