How to Cook Wagyu Filet Mignon: Pan-Sear and Oven Finish
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Time to read 6 min
The Origin and Qualities of Filet Mignon
Few cuts of beef are as celebrated as filet mignon. Sourced from the tenderloin, a muscle that runs along the cow’s spine, this steak is revered for its unmatched tenderness. Because the muscle does little work, the meat remains exceptionally soft, with a fine grain and minimal connective tissue. Traditionally, Wagyu Filet Mignon is also one of the leanest cuts, making it a choice that delivers a subtle, delicate beef flavor. It’s a cut that has long been a centerpiece for special occasions, thanks to both its rarity and its fork-tender texture.
Table of Contents
The Origin and Qualities of Filet Mignon How to cook a filet mignon (FOOL PROOF) The Marbling and Flavor of American Wagyu Why It’s a Standout Cut KC Cattle Company American Wagyu Filet Mignon American Wagyu vs USDA Prime Filet Mignon How to Cook Wagyu Filet Mignon: Pan-Sear and Oven Finish Buy Wagyu Filet Mignon Online Nutritional Information for Pan-Seared American Wagyu Filet Mignon Frequently Asked Questions Related Readings
How to cook a filet mignon (FOOL PROOF)
The Marbling and Flavor of American Wagyu
When you introduce Wagyu genetics to this cut, the experience changes dramatically. KC Cattle Company’s American Wagyu cattle produce beef with remarkable intramuscular marbling, which translates into richer flavor and juicier steaks. In a Wagyu Filet Mignon , this means the lean tenderness of the cut is enhanced with buttery fat that melts during cooking, ensuring every bite is flavorful and succulent. The result is a steak that maintains the filet’s signature tenderness while gaining the luxurious taste profile Wagyu is known for.
Why It’s a Standout Cut
- American Wagyu filet mignon blends tenderness and flavor uniquely.
- Unlike traditional filet mignon, which may need sauces or bacon for depth, Wagyu's marbling infuses flavor from within.
- It requires very little to impress, and simple seasoning is often sufficient.
- For home cooks, it's a versatile and rewarding choice, serving as the star of the plate whether alone or with sides.
KC Cattle Company American Wagyu Filet Mignon
American Wagyu vs USDA Prime Filet Mignon
Comparing American Wagyu filet mignon to USDA Prime highlights just how unique this cut is. Prime beef is already excellent, with tenderness and some marbling, but American Wagyu consistently outpaces it in richness. USDA Prime filets tend to have a stronger beef-forward taste with a leaner profile, while American Wagyu filets offer a more buttery, melt-in-your-mouth experience. Thanks to higher marbling scores (often BMS 8+ versus Prime’s ~5), Wagyu has a creamier texture and juicier bite. Both are premium steaks, but Wagyu elevates the filet into a level of indulgence that few cuts can match. When you learn how to cook Wagyu Filet mignon, you'll never want to go back!
How to Cook Wagyu Filet Mignon: Pan-Sear and Oven Finish
At KC Cattle Company, our American Wagyu Filet Mignon comes in 4 oz and 7 oz portions, both perfect for home cooking. One of the most reliable and flavorful methods is the pan-sear and oven finish. This technique gives you a beautiful golden-brown crust while cooking the steak gently to the perfect doneness inside.
Step-by-Step Instructions:
Preparation: Remove the steak from the refrigerator and let it come to room temperature for 30–45 minutes. Pat dry with paper towels. Season both sides generously with kosher salt and black pepper.
Preheat oven: Set your oven to 350°F.
Sear the filet: Heat a heavy skillet (cast iron is ideal) over high heat until very hot. Add a thin layer of high-smoke-point oil (like avocado oil). Place the filet in the skillet and sear for about 2 minutes per side for a 4 oz filet, or 3 minutes per side for a 7 oz filet, until a brown crust forms.
Transfer to oven: After searing, place the skillet directly into the preheated oven. Cook for about 5–8 minutes for the 4 oz filet and 8–12 minutes for the 7 oz filet, depending on thickness. Use a meat thermometer and remove the steak when it reaches 125–130°F for medium-rare or 130–135°F for medium.
Rest the steak: Place the filet on a plate or cutting board and loosely tent with foil. Let rest for 5–10 minutes before serving. This ensures juices redistribute for maximum tenderness and flavor.
This method is especially forgiving for home cooks and highlights why many chefs recommend it when teaching how to cook Wagyu Filet Mignon.
Buy Wagyu Filet Mignon Online
Nutritional Information for Pan-Seared American Wagyu Filet Mignon
Nutritional Information for Pan-Seared American Wagyu Filet Mignon
When pan-seared and oven finished to medium-rare, American Wagyu filet mignon retains its protein and nutrient density while offering additional calories from marbling. Here’s an approximate breakdown for KC Cattle Company’s two filet sizes:
Serving Size |
Calories |
Protein |
Total Fat |
Saturated Fat |
4 oz (KC Cattle Company) |
~310–330 |
22–24 g |
20–22 g |
8–10 g |
7 oz (KC Cattle Company) |
~530–560 |
38–40 g |
35–37 g |
14–16 g |
American Wagyu also provides more monounsaturated fats compared to conventional beef, which not only contribute to the steak’s rich flavor but are considered more heart-friendly. In addition, you’ll benefit from key nutrients such as iron, zinc, B vitamins, and phosphorus.
Conclusion
Learn how to cook Wagyu filet mignon and you'll be gifted the most luxurious steak can prepare at home. The cut itself guarantees tenderness, and Wagyu genetics add buttery marbling that elevates both flavor and juiciness. Compared to USDA Prime, Wagyu filets are richer, more tender, and more indulgent. KC Cattle Company offers 4 oz and 7 oz filets that are perfectly suited for home cooking. The pan-sear and oven finish method is one of the most reliable ways to prepare them, creating a crusty exterior and a juicy, medium-rare interior. For anyone wondering how to cook Wagyu Filet Mignon, this technique provides consistently excellent results.
Filet mignon is prized for its tenderness, coming from a muscle that does little work, resulting in a soft, fine-grained cut.
American Wagyu genetics enhance this tenderness with intramuscular marbling, adding rich flavor and juiciness that melts during cooking.
It requires minimal seasoning and is a versatile choice for home cooks, always being the star of the plate.
Compared to USDA Prime, American Wagyu filet mignon offers greater richness, a more buttery, melt-in-your-mouth experience, and higher marbling scores.
Cooking instructions and how to cook wagyu filet mignon include: bringing the steak to room temperature, seasoning, searing in a hot skillet for 2-3 minutes per side, and then finishing in a 350°F oven for 5-12 minutes until it reaches 125–135°F for medium-rare to medium, followed by a 5-10 minute rest.
While butter can be used to finish, Wagyu's marbling already adds richness, so starting with a high-smoke-point oil is recommended.
Using a meat thermometer is crucial for determining doneness.
The Author: Jessie Hayes
Jessie is the Lifecycle Marketing and Customer Experience Manager for KC Cattle Company and Valor Provisions. With a passion for storytelling and a commitment to supporting American farmers, Jessie brings a unique voice to the world of premium meats. She’s the driving force behind engaging campaigns, meaningful customer connections, and the brands’ shared mission to deliver high-quality, humanely raised proteins. Whether she’s crafting a blog post or curating the perfect unboxing experience, Jessie’s goal is simple: make every customer feel like part of the family.
Frequently Asked Questions
What pan is best for searing Wagyu filet mignon?
Cast iron skillets are ideal because they retain high heat and create an even sear.
How should I season American Wagyu filet mignon?
Keep it simple with kosher salt and black pepper. The marbling provides plenty of flavor.
Should I use butter when pan-searing Wagyu?
You can finish with butter for flavor, but Wagyu’s marbling already adds richness. Start with oil that has a high smoke point.
How do I know when the filet is ready to come out of the oven?
Use a meat thermometer. Remove at 125–130°F for medium-rare or 130-135°F for medium, then let it rest.
Is pan-searing and oven finishing better than grilling Wagyu filet?
Both methods are excellent. Pan-sear + oven finish offers precise temperature control and a guaranteed crust, making it a great choice for home cooks learning how to cook Wagyu Filet Mignon
