Filet Mignon, otherwise known as beef tenderloin, is the tenderest of all steaks. Each steak is cut from the chateaubriand or the true center of the filet. 'A CUT ABOVE' filets differ from other well known steak company's filets in these categories: Grade, Ageing (21 to 28 days in controlled conditions) and Trim. In addition, virtually all other Filets show a thick vein running through them because they are cut with the 'chain' on. Our steaks do not have that vein because they are hand cut with no 'chain' on them, and all are true center cuts. These steaks are always a big hit for entertaining! Best Method - Grilling. Thaw in Refrigerator Overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. 2nd Best Method- Baking. Thaw in Refrigerator Overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for med rare, 10 minutes for med, or 15 min for well. Quickest method to thaw - keep the steak in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.