13 Aug

The Way We Filet: A Guide to Filet Mignon

By Kansas City Steak Company

We know a thing or two about Filet Mignon.  Not to say we’ve written the book, but we have been quoted in a few of the chapters.  

Seen as the most romantic of steaks, Filet Mignon – or dainty filet in French – is frequently the centerpiece of Valentine’s Day specials. True steak lovers, however, have reasoned a way to romance all year round. 


We applaud their efforts and seek to heartily enable them.  That’s why, over the years, we’ve come to expand upon the types of Filet Mignon we offer.

We have the classic filet and filet wrapped in bacon, but we also have American Style Kobe Filet and USDA Prime Filet.  However, we realize it can be hard to sort through all our filet types.  So, in honor of Filet Mignon Day, we’ve put together a filet cheat sheet to assist in figuring out all the ways we filet.  And, mainly, so you can find your way to filet.  Happy reading… 

The Way We Filet:

  • Super Trimmed™ Filet Mignon – This is our most basic – and bestselling – filet.  It’s classic in all its butter-tender glory and pretty much the essential Filet Mignon.
  • Bacon-Wrapped Filet Mignon – There’s only one thing that makes the most delicious cut of beef better: wrapping it in hickory smoked bacon. This takes our best steak and gives it a little something extra.
  • USDA Prime Filet Mignon – From our Private Stock® collection, this Filet Mignon is in a class of its own with the highest degree of fat marbling, which leads to unmatched tenderness, juiciness, flavor and texture.  Only 5-6% of beef is considered USDA Prime, and this filet makes the cut for all the right reasons.
  • Crown Filet Mignon® – If you’re looking for a filet that is a bit thicker, this is the Filet Mignon for you.  Cut at up to 2 ½ in tall, this filet is considered the king’s cut. 
  • Beef Wellington – Our Filet Mignon wrapped in a puff pastry. It’s the gourmet version of a pot pie, but you won’t feel like a kid again – this is an adult feast.
  • American Style Kobe Filet Mignon – Intensely marbled and aged to perfection, this beef is so well-marbled with fat the Japanese call it white steak.
  • Super Trimmed™ Filet Mignon Medallions – It’s all the full-sized filet goodness in smaller filet packages.   If you love the seared brown parts of steak most, this is good way to go.   


Which filet is your way?

PS – don’t miss our 31 ways to filet blog from last week.  It will give you some great ideas on how to enjoy your next filet.