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Japanese A5 Wagyu Tenderloin — Filet Mignon
Center-cut tenderloin medallions — the leanest and most tender muscle on the animal, with exquisite A5 Wagyu marbling. The ultimate special-occasion steak.
- Most tender cut on the animal
- Buttery A5 marbling meets melt-in-the-mouth filet texture
- Portioned into thick, restaurant-style medallions
- Needs nothing more than salt and heat to shine
🍳 Cooking Tip: Sear 2–3 minutes per side over high heat, then rest for 5 minutes. Best enjoyed medium-rare — no sauce needed, let the fat speak for itself.
Origin: Japan | Grade: A5