Where To Find the Best Filet Mignon in Las Vegas
From authentic Italian and Spanish dishes to iconic steakhouses and supper clubs, Las Vegas is known as a premier foodie city, with a wide variety of cuisines to satisfy anyone’s tastes and hunger. The city also boasts world-renowned chefs, such as Gordon Ramsey, Wolfgang Puck, Thomas Keller, Giada De Laurentiis, Michael Mini, and Daniel Ontiveros.
When you want the best filet mignon in Las Vegas, look no further than Carversteak, led by executive Chef Ontiveros, who was named the Best Local Chef in 2025 by Las Vegas Weekly.
What Is a Filet Mignon?
When choosing a steak, you have several different options to choose from, including:
- Ribeye
- Bone in filet
- Striplion
- Filet mignon
- Rip cap
- Wagyu striploin
- Tomahawk
- Bonesless ribeye
- Kansas City
By learning more about these cuts, and finding out what a filet mignon is, can help you decide what to select. A filet mignon is a cut of beef that is taken from the tenderloin. The tenderloin is a muscle that runs along the spine of the cow. It does not get worked heavily, which results in a very tender steak. The filet is considered a premium cut of beef.
What Makes a Great Filet Mignon?
Part of what makes a great filet mignon has to do with its tenderness, texture, and flavor. A filet is extremely tender and should be able to be cut with a butter knife, if prepared correctly. The flavor of this cut is buttery, subtle, and mild. The steak’s texture provides a “melt-in-your-mouth” feel.
The other aspect that makes a great filet mignon is its preparation. The ideal temperature is a nice medium-rare. The steak should be between two and three inches thick. Before cooking the steak, it should be taken out of the refrigerator and allowed to come up to room temperature to maintain its tenderness and cook evenly. The filet should also not be overly seasoned. Using freshly ground black pepper and kosher salt is all that is needed.
Next, the sear is vital to cooking a great steak. The filet should be seared on all sides and have a nice crust. Searing locks in the juices and helps maintain the steak’s tenderness. After searing, the steak can be finished in the oven at a low temperature, until it is medium-rare.
Once it is removed from the oven, the filet should be allowed to rest, ideally for five to ten minutes, to allow the juices to redistribute evenly before serving. It can then be finished with a pan sauce, such as truffle butter or classic béarnaise. If a pan sauce isn’t used, it should be finished with a light sprinkling of kosher salt.
Why Filet Mignon Is a Top Steakhouse Choice
A filet mignon is a top steakhouse choice because it is a premium cut with a smaller yield than other cuts. Its tenderness, leanness, and mild flavor also contribute to making it a highly sought-after steak. Additionally, its delicate texture and cylindrical shape provide an upscale, luxurious feel, making the steak very popular for special occasions.
How Carversteak Prepares Our Filet Mignon in Las Vegas
Our preparation for making the best filet mignon in Las Vegas begins with seasoning and the sear. We use a high-heat broiling method to sear the steak evenly on all sides. Next, we cook it low and slow until it is the perfect medium-rare. Once it is done cooking, we allow it to rest before cutting and serving. Our filets can be finished with kosher salt or with one of our decadent sauces.
Flavor, Texture, and the Quality To Expect
The flavor should be subtle, with a rich, almost buttery taste that is much milder than other cuts. The texture should also be very tender, so much so that you could easily slice through the steak with a butter knife. It should have a “melt-in-your-mouth” feel that is very juicy and velvety.
Quality indicators to look for include:
- Cooked to the right temp: The filet mignon should be a nice medium-rare between 130 and 150 degrees F.
- Moist and juicy: A quality filet should have juices that glisten when you cut through it.
- Premium-grade cuts: Filets should have very little fat and be premium-grade with very little to no fat marbling.
Best Sides and Wine Pairings With Filet Mignon
As the best steak restaurant on the Las Vegas Strip, some of the best sides our chefs will pair to complement the flavors of a filet mignon may include:
- Roasted potatoes
- Creamy mashed potatoes
- Sautéed mushrooms
- Mushroom risotto
- Grilled or roasted asparagus
- Grilled peppers and onions
- Green beans
- Sautéed spinach
Some of the best wine pairings to enjoy while eating a succulent, juicy, and tender filet mignon are:
- Burgundy Pinot Noir
- Bordeaux or California Merlot
- Napa Cabernet Sauvignon
- Syran or Shirax
- Oaked Chardonnay
- Sparkling Champagne
When To Order Filet Mignon for Special Occasions in Las Vegas
Filet mignon is a great meal option to celebrate and commemorate special occasions of all types when in Las Vegas, including:
- Anniversaries
- Birthdays
- Valentine’s Day
- Wedding receptions
- Wedding rehearsal dinners
- Engagement parties
- Romantic dinners
- Celebrating a job promotion
- Graduations
- National Filet Mignon Day (August 13)
Enjoy the Best Filet Mignon in Las Vegas at Carversteak Today
When you want to enjoy the best filet mignon in Las Vegas, you need to dine at Carversteak. We are ideally located inside Resorts World on the popular Vegas Strip. We are considered the Best Tried & True Steakhouse in the city and have received the Wine Spectator Award of Excellence for our wine program. Explore our dinner menu and make plans to dine with us tonight by reserving your table.
Sources:
Beef Tenderloin vs. Filet Mignon: Are They the Same? (2025).
Daniel Ontiveros: Corporate Executive Chef.
Resorts World Las Vegas.