KETO VERDICTYES
Filet mignon is a tender, zero-carb steak with lean protein and moderate fat—perfect for keto when finished with butter or a fatty sauce. Premium cut ideal for special occasions.
Is Filet Mignon Keto?
Beef
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (as listed by source). Curated estimate; estimated values.
How this is calculated
total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.
Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.
0gnet carbs in your portion
- Total carbs
- 0g
- Fiber
- 0g
- Protein
- 26g
- Fat
- 13g
- Calories
- 239
Filet mignon is a tender, zero-carb steak with lean protein and moderate fat—perfect for keto when finished with butter or a fatty sauce. Premium cut ideal for special occasions.
The 100 g reference amount provides 0g net carbs and can fit common keto portions.
- Net carbs (100 g)0g
- Protein (100 g)26g
- Fat (100 g)13g
- Keto verdictKeto-friendly
NUTRITION FACTS
Per 100 g (as listed by source)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
26g
Fat
13g
Calories
239
Source: Curated estimate
Source fit: curated estimate; not an exact source match
Net-carb calculation: total carbohydrate - fiber
A USDA reference record exists, but the displayed basis or macros do not directly reproduce it, so KetoLens does not attribute these values to USDA. Check the current label for packaged products.
Nutrition record reviewed 2026-07-09. Maintained by KetoLens Team.
WHY IT'S KETO-FRIENDLY
- Zero carbs: aligns perfectly with ketogenic macros
- Lean premium cut: excellent protein-to-calorie ratio
- Exceptionally tender due to low connective tissue
- Takes on fats well—finish with butter, tallow, or cream sauces to hit keto ratios
- Consistent texture and mild flavor pair with rich keto sides/sauces
- Great for precise cooking methods (reverse sear, sous vide) to retain juiciness
PREPARATION SUGGESTIONS
PAN SEAR ELEGANCE
Bring to room temp, season with salt/pepper, sear 3–4 min/side in hot skillet. Rest and finish with herb compound butter.
REVERSE SEAR
Roast at 275°F (135°C) to ~115°F (46°C) internal, then sear 45–60 seconds per side for a deep crust and pink center.
GRILLED WITH COMPOUND BUTTER
Grill 3–4 min/side, rest, and top with garlic-herb or truffle butter for added keto fats.
GARLIC BUTTER BASTED
Sear in butter with smashed garlic and thyme, basting until medium-rare; rest 5–10 minutes.
PEPPER CRUSTED
Coat in crushed peppercorns and salt, sear to medium-rare; serve with a quick pan peppercorn cream.
SIMPLE PERFECTION
Season simply, sear to medium-rare (125–130°F / 52–54°C), and let the beef shine.