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Filet Tails: Versatile, Tender & Packed with Flavor

By Flannery Team

When it comes to premium cuts of beef, filet mignon often steals the spotlight—but have you ever tried filet tails? These hidden gems offer the same tenderness and (dare I say, more) flavor as filet mignon at a fraction of the price. Filet tails come from the tapered end of the tenderloin, which means it still has the best aspects of filet mignon. They’re incredibly tender, have slightly more fat, but put frankly, aren’t going to win any beauty contests. Don’t let that fool you—filet tails pack a punch when it comes to flavor and versatility, making them a great addition to your kitchen repertoire.

Our team is dreaming about filet tails in all of the ways. What about filet tail skewers and playing with marinade recipes, like an ultra-tender beef satay with peanut sauce or a savory, spiced beef kebab? What if you made individual portions of Beef Wellington, but as hand pies? Should we bring back the nostalgic Steak Diane? We’re excited to hear what you come up with, too!

Why We Love Filet Tails

Filet tail with salt and pepperFilet tails, sometimes called filet tips, deliver the melt-in-your-mouth tenderness of a classic filet mignon but are among the most affordable filet cuts online. These smaller, irregularly shaped cuts are ideal for those who want to enjoy the luscious texture of filet without the hefty price tag–yet they’re still USDA prime filets. Their size and shape make them ideal for a range of dishes, and they’re incredibly easy to cook. Plus, they come packed with flavor from the additional fat that runs along one side of the cut—rich, beefy, and perfect for quick-cooking methods that bring out their natural juiciness.

Filet tail cooking times can vary, so here are three delicious ways to prepare these flavorful filet tails: grilled, seared, or served raw as a tartare.

Grilled Filet Tails: Simple and Smoky Perfection

 

Perfectly grilled filet tails are one of the easiest ways to prepare this cut, allowing the beef’s natural flavor to shine with just a bit of seasoning. Keep it simple by seasoning with just salt and pepper to let the natural beef flavor shine. You can fire up the grill, and within minutes, you’ll have a beautifully seared exterior with a tender, melt-in-your-mouth center. A fabulous addition to any ‘mixed grill’ style meal, throw a few tails whole on the grill then slice and serve family style.

Gilled filet tail, sliced

How to Grill Filet Tails:

  • Preheat your grill to high heat.
  • Season heavily on all sides with salt and pepper.
  • Grill for 2-3 minutes per side for rare and 3-4 minutes per side for a medium-rare results, ensuring they have nice grill marks while staying tender inside.
  • Let them rest for a few minutes before slicing and serving.

Seared Filet Tails: Crusty on the Outside, Tender on the Inside

seared filet tailIf you prefer a pan-seared filet mignon, a cast iron skillet gives filet tails a beautifully browned crust and locks in all the juices. The key to a perfect sear is a hot cast-iron skillet, some butter, and patience. A quick sear on high heat ensures a nice browned crust on the outside, while the interior stays tender and juicy. Think just like your favorite steakhouse: how would they serve a butter-basted filet mignon? They’d add in a bit of garlic and rosemary for an extra flavor boost and spoon it over until it’s cooked to the temperature you enjoy. It’s a simple and impressive dish in under 10 minutes.

How to Sear Filet Tails:

  • Heat a cast-iron skillet over medium-high heat with a bit of oil.
  • Pat the filet tails dry and season with salt and pepper.
  • Sear each side for about 2-3 minutes, basting with butter, garlic and herbs like rosemary or thyme.
  • Let them rest for a few minutes before slicing and serving.

This method results in a restaurant-quality steak dinner that’s quick and easy, perfect for an indulgent meal at home or a special occasion.

Filet Tail Tartare: Elegant and Full of Flavor

 

If you’re feeling adventurous, filet tails are also ideal for serving raw as a beef tartare. Because filet tails are so tender, they can be finely chopped and mixed with fresh ingredients to make an elegant, flavorful starter. All you need are a few high-quality ingredients to enhance the natural flavor of the beef.

Filet tail tartare

How to Make Filet Tail Tartare:

  • Finely dice the filet tails into small cubes.
  • Mix with 2 tbsp olive oil, 1 tbsp mustard, 1 tbsp chopped capers, 1 small minced shallot, 1 tbsp chopped chives, 1 tsp Worcestershire sauce and a squeeze of lemon juice.
  • Season with salt, pepper, and perhaps a dash of hot sauce for a bit of heat and garnish with a few more chopped chives.
  • Serve with crusty bread or crackers.

 

Filet tail tartare makes for an impressive appetizer or a light, refreshing meal alongside a butter lettuce salad. It’s a great way to showcase the quality of the beef in its purest form, allowing the rich, beefy flavor to be uninterrupted.

A Cut Above: Why You Should Try Filet Tails

Whether you prefer your filet tails grilled, seared, baked, or a la tartare, one thing’s for sure—this cut is incredibly versatile and delicious. Filet tails offer you the luxury of filet mignon without overspending, and their tender texture and rich flavor make them perfect for a wide range of dishes.