Filet Mignon in Arlington, TX: Center-Cut and Hand-Trimmed

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Two sizes, one cut

The filet at Mercury Chophouse is a center-cut tenderloin, finished with herbal butter. You choose the weight. The 6 oz is the right order if you want a starter and dessert on either side of it. The 8 oz is for a reader who came for the steak and wants the steak to be the point.

Both come from the same part of the tenderloin, so the difference is thickness and time on the grill, not quality. Ask for the 8 oz if you like a rarer center, because the thicker cut holds a true medium-rare more easily. Either way the plate arrives with the butter melting over the top and nothing else on it, so you choose the side: whipped potatoes at $14, creamed spinach at $16 or grilled asparagus at $18 are the three that suit a filet best.

When the Wagyu filet is the better call

The 8 oz Wagyu Filet at $105 sits on the same menu line as the center-cut, and the difference is marbling. A standard tenderloin is lean and mild; the Wagyu version carries fat through the muscle, so it eats richer and softer at the same weight. If you have always found filet a little quiet in flavor, this is the one to try. It is also the steak to order when someone at the table is celebrating and you want the plate to say so without moving up to the 27 oz cut.

If you prefer the clean, lean character of a classic filet, stay with the center-cut and spend the difference on a topper or a bottle from the wine wall. The Wagyu page covers every Wagyu item on the menu, including the 27 oz Long Bone Ribeye.

Toppers that suit a filet

Because the filet is lean, it takes to enhancements better than any other cut on the list. The kitchen offers a set of add-ons priced separately, and three of them are especially good on a tenderloin.

Oscar Style adds crab for $16, shrimp for $14 or lobster for $20 over the steak. A Jumbo Lump Crab Cake on the side is $12. Sauces are $4 each: Béarnaise is the classic with filet, and Rye Whiskey Cream is the house choice if you want something with a little sweetness. A Sauce Flight of Rye Whiskey Cream, Demi-Glace and Béarnaise is $9 and lets you try all three. Truffle Butter is $8. The full list, with pairings for each cut, is on the steak toppers page.

Filet at lunch on a weekday

Most steakhouses in this part of Tarrant County do not serve their full steak list at noon. Mercury does, Monday through Friday from 11 AM, and the filet is priced lower on the lunch menu: $54 for the 6 oz and $67 for the 8 oz. That makes a proper steak lunch on E Lamar Blvd possible on a client’s schedule, with the view over Globe Life Field and AT&T Stadium in daylight.

The lunch menu also has the Filet Mignon Cigars for $15, the tenderloin rolled and flash fried and served with a Sriracha and lime crème. At dinner the same starter is $17. If you want the tenderloin in a lighter form before a salad, that is the order. Details on the weekday menu are on the lunch page.

Ordering notes from the dining room

A few practical things help a filet dinner go the way you want. Tell your server how you like it cooked in plain words; medium-rare on a 6 oz filet moves quickly on the grill, so if you are unsure, order one step rarer than you think and ask for it to rest. Warm bread with garlic butter arrives early, so pace yourself if the 8 oz is coming.

Two guests sharing one composed entrée pay a $25 split plate fee, which is why most couples order a 6 oz each rather than splitting an 8 oz. Parties of six or more carry a 20% gratuity. The full dinner menu, including the filet and every enhancement, is published at mercurychophouse.com, and a table at the curved window wall is worth requesting when you book, though the host stand cannot promise one.