🔥Filet Mignon

Naturally, intensely marbled, there are no shortcuts to the extraordinarily rich flavors and tenderness of Mishima Reserve’s American Wagyu. The Tenderloin, aka Filet Mignon, is a classic. Mishima Reserve’s needs no knife because it is tender to the extreme, clean and smooth, with a rich, lean beef flavor profile.

The easiest way to cook tenderloin is by searing it in a hot skillet until it’s browned all over. Add a little butter or oil to the pan, and then place the steak in. Cook for about 4 minutes per side, or until it’s cooked to your desired doneness. Let the steak rest for a few minutes after cooking. This will allow the juices to redistribute, resulting in a more tender and juicy steak. Remember, quality cooking starts with quality ingredients. When sourcing your meat, be sure to choose a product from Crowd Cow so you know you’re getting the highest quality.