Filet | Texas Wagyu & TW Platinum
$46.93
Texas Wagyu Filet Mignon
The ultimate union of legendary tenderness and rich, beef-forward flavor. While traditional beef tenderloins are renowned for being fork-tender, they are often lean and can lack the robust savor of a ribeye or strip. The G Five Texas Wagyu Filet Mignon eliminates that compromise entirely.
By crossing premier Japanese Wagyu genetics with heritage Black Angus, our center-cut filet infuses the most tender muscle on the animal (psoas major) with dense, low-melting intramuscular fat. The result is a thick, barrel-cut chophouse centerpiece that cuts like warm butter, self-bastes as it sears, and delivers a deeply satisfying, savory depth of flavor that conventional filets simply cannot match.
Choose Your Marbling Tier
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Texas Wagyu (BMS 6–8): Far surpassing the peak of USDA Prime, this tier weaves radiant ribbons of creamy marbling through a fine, delicate grain. It delivers all the plush, melt-in-your-mouth softness of a classic filet mignon, enriched with a buttery juiciness and genuine beef presence in every bite.
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Texas Wagyu Platinum (BMS 9–12): Our most elite tier of crossbred marbling. Spiderwebs of delicate, ultra-fine Wagyu fat disperse evenly throughout the cut. As it hits the pan, the fat melts into savory tallow, creating an intensely rich, velvety, fork-tender steak that dissolves effortlessly across the palate.
The G Five 50/50 Heritage Advantage
Standard filets often require heavy bacon wrapping or rich sauces to compensate for low fat content. Our 50/50 Texas Wagyu breed solves that naturally:
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50% Texas Angus Backbone: Provides the hearty, mineral-rich, steakhouse beef flavor that stands up boldly to high heat, cast iron sears, and cracked black pepper.
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50% Japanese Wagyu Lineage: Wires dense, low-melting marbling directly into the muscle fibers, guaranteeing that your filet stays outrageously juicy from edge to center.
Product Highlights
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Center-Cut Barrel Trim: Hand-portioned strictly from the prime center barrel of the tenderloin (the chateaubriand cut) for uniform thickness and foolproof, edge-to-edge cooking.
Specifications
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Cut: Center-Cut Filet Mignon / Tenderloin Steak (Boneless)
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Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
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Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Chef’s Searing Guide
Due to its thick cut and fine marbling, a quick sear followed by butter-basting yields the quintessential steakhouse finish.
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Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 20–30 minutes before cooking to take off the refrigerator chill.
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Season Boldly: Pat bone-dry on all sides with paper towels. Season generously with G5 SPG Seasoning or coarse sea salt and cracked black pepper right before hitting the pan.
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High-Heat Sear: Heat a heavy cast iron skillet over medium-high heat until lightly smoking. Add a spoonful of G5 Wagyu Beef Tallow, lay the filet in, and sear for 2 to 3 minutes per side until a rich, dark crust forms.
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Baste & Finish: Roll the filet on its curved sides for 30–45 seconds to sear the edges. Spoon the hot tallow and juices continuously over the top until the internal temperature reaches 130°F–135°F for medium-rare.
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Rest & Serve: Transfer to a warm cutting board or plate and rest for 5–7 minutes before serving to let the juices redistribute throughout the steak.